Do you care if the chef is in the restaurant?
I want to say that I don't care....... But I've seen a noticeable difference in the food when the named chef of a restaurant is not cooking... We all know that when the boss is not around there's a tendency to let things slip... A kitchen is not supposed to be one of those places, but come on, we all know it happens...
This guy summed it up great in the comments:
Thoughts? I'd love to get some thoughts from a Chef's perspective... Anyone care to chime in?If you were to see Led Zeppelin in concert and Jimmy Page were not on stage, would you care? (Insert the name of your favorite band to make this meaningful)
So yes, I would like the chef to be involved in making the food.
I think if you look at the la.eater top 38, you will find restaurants where the chef is present.
At this point in time, people like Mario Batali and Wolfgang Puck are more businessmen, than chefs. How many restaurants do they own? How involved are they in each restaurant?