Celebrity Chef Culture

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If you want to grow up to be rich and famous, turn up the heat. Celebrity chefs are white-hot.

Emeril, Rachael, and Alton are cooking up more than Louisiana garlic bread, 30-minute meals, and the science of sandwich making.

They're rolling in dough, baking in big bucks with TV shows, best-selling books, personalized spice concoctions and more.

The American audience is eating this stuff up. And some of us don't even cook dinner.

This hour On Point: Making sense of America's celebrity chef culture.

Guests:

Victorino Matus, asisstant managing editor of The Weekly Standard. His article "Bam! Making sense of America's celebirty-chef culture" appeared in a recent issue.;
Bill Buford, staff writer for the New Yorker, author of "Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany.";
Eve Felder, Associate Dean at the Culinary Institute of America.;
Alton Brown, Food Network Host of Iron Chef America", "Good Eats" and "Asphalt2"