Others point to similar experiences and say the reason is obvious: Some celebrity chefs have branched out so much they can't maintain quality or individuality across their vast empires "It's like a chain restaurant at that point," says Maxcel Hardy, who's worked as chef for such high-end clients as the prince of Dubai and NBA great Amar'e Stoudemire.Celebrity chefs see it another way, saying they build their restaurant businesses by appointing qualified personnel at each of their locations and training them to meet the highest of standards.
"It comes down to brand management," says Todd English, a celebrity chef who helms 20 restaurants in the U.S. and abroad. It's also worth noting that many celebrity chef restaurants win praise from diners.Even Guy Fieri's American Kitchen & Bar has gotten its share of five-star reviews on Yelp. As one amateur critic recently wrote on the site: "I will definitely go back. I hope it stays in business!" Fieri also issued a statement in his defense after the New York Times review appeared, saying, "It's clear to me the critic went into my restaurant with his mind already made up. That's unfortunate."
Frying pans that bend with the slightest bit of pressure? Handles that catch on fire? These are just some of the complaints and criticisms levied at chef-branded cookware. In test after test, food writers and consumer experts have found plenty of problems with the pots, pans and kitchen tools and accessories hawked by the likes of Rachael Ray, Todd English, Emeril Lagasse and countless others. For example, Consumer Reports recently faulted a Rachael Ray-branded 10-inch skillet for not being especially durable and not cooking evenly.