An open letter to chefs

Dear Chefs,

Please stop making bulls*it dishes with gold leaf and hundred dollar bills and charging obscene prices for it.

I understand this is a gimmick, and that you always get press for it. But if I see one more $25,000 chocolate sundae or $1,000 bagel, I'm going to go nuts. Not gold covered nuts grown by members of a Guatemalan insane asylum and dipped in diamonds once owned by the fifteenth King of Uganda.



I'm going to go just plain old nuts - which would be a nice, affordable alternative to the crap some of you are peddling now.

Stop listening to your PR people and start being chefs again.

Hugs and Kisses,

Ant