* Should you go to culinary school to become a top chef? [Time]
* No, you should not go to culinary school to become a top chef. [LA Times]
* In fact, please don’t. [Eater]
* Trash. It’s what’s for dinner. But, only if you think of carrot and cauliflower greens as trash. [The New York Times]
* Is this a sign that Top Chef Just Desserts has gotten a lot cooler? Or, a sign that Ad Rock has gotten less so? Your call. [RollingStone]
* Should your server box up your food? If you’re at a fine-dining restaurant, I sincerely hope so! [Baltimore Sun]
* It’s a matter of tasting menus. Despite hefty price tages, their popularity rages. [WashingtonPost]
* Are you going to San Francisco, Batali, Boulud, Forgione, and White? Probably not. [Inside Scoop SF]
* But Drysdale, Keller, Mina, and Yeo can and will go wherever they’d like. Got it? [Inside Scoop SF]
* Over-the-top dishes are over. [NY Post]
* Except for this $80 hot dog. [Eater]
* Perspectives with Chef Delicious. A Boston restaurant’s kitchen staffers aren’t sweating a critic’s visit as much as your visit. [Boston.com]
* Better put truffles or duck fat on your popcorn. That is, if you’re going to watch any of these movies about chefs and food. [WSJ]
* Recycling trends can be annoying. But recycling restaurant waste? Always cool! [WRA]
* Are calorie labels making people eat less? Sort of, but not really. [Reuters]
* Along again, naturally. One chef reflects on the solitary nature of life behind the line. [The Atlantic]
* Vadouvan? I’m well. How are you? [Inside Scoop SF]
* Does wine cost too much at restaurants? We’re staying out of it, but you seem to think so. [Business News Daily]
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