Guy Fieri is the latest, after Tom Colicchio, to show off his expensive ax — that’s him, and not his imposter, with a $12,000 Fender (comped by the company) in the latest issue of Food Network Magazine. Yikes. Also in the mag is a chef survey that revels in the obvious: Bread baskets are sometimes recycled, chefs work when they’re sick, restaurants mark up wine as much as 2.5 times and often don’t get fresh deliveries on Sunday, food critics are more likely to get VIP treatment than celebrities, only 13 percent of chefs have seen cooks taint food but a quarter say they’d pick up something that’s been dropped on the floor, and supposedly vegetarian dishes aren’t always vegetarian (“one chef reported seeing a cook pour lamb’s blood into a vegan’s primavera”). And of course chefs are overworked and underpaid: “The chefs we surveyed work between 60 and 80 hours a week and almost all of them work holidays. Sixty-five percent reported making less than $75,000 a year. Waiters take home an average of $662 a week, often tax free.”
