Is Top Chef the Culinary Devil?

But it's a force of good, too!

There’s a story over at Time magazine today suggesting that Top Chef is "bad for gastronomy." Why? Because it rushes young chefs into culinary stardom before they can pay their dues (yeah, yeah, yeah); the youngin’ chefs unfairly, and eventually detrimentally, gloss right over the "endless hours of unglamorous, repetitive labor: making salad, cooking stock, getting yelled at"; the cheftestants end up nothing like Marco Canora; and, most hazardous, the little punks wind up in Brooklyn with stylish little dumps that "succeed just long enough to inspire equally wretched emulations." Exceptions to the rule: Voltaggios, Izard, and Dieterle. [Time]