Considering the wide range of viewpoints on food hereis the difficult question:
What constitutes a Great Chef?
Is it mastery of classical styles? Is it running a succesful elitist restaurant? Creativity? being on TV ? Is the chef who serves a few thousand meals a year at high prices better then the chef who designs a chain restaurant entree that is bought by hundreds of thousands or millions in a year? Is it teaching others to exceed your abilities? Is it being true to your own standards and damn convention, or being able to please the widest audience regardless of style?
I've known quite a few and wonder what everyones opinion is.