Two accounts of a recent foodie event at the 92nd St Y in Manhattan. I was particularly struck by the comments on AG about food and celebrity and cooking. It's a point that Bourdain makes in Kitchen Confidential and that Boulud makes in Letters to a Young Chef. If you're going to go into the food biz, it's got to be because you love to cook. It's something I've noticed on MasterChef Goes Large as well. The judges seem to view with great skepticism the contestants who've entered because they want to be the next Nigella Lawson or Jamie Oliver. They don't take them seriously and I don't blame them. You can learn to do something and maybe learn to do it well. Maybe you'll be famous. It's unlikely but not impossible. But there are many easier ways to get famous. It's an odd moment in time for chefs and cooks and people in the food biz. Forty years ago the idea that anyone would go into the restaurant world in order to get famous would have seemed completely insane. Whether it was said by August Wilson or a Buddhist monk, the words bear repeating: "you're entitled to the work, not the reward."