Boston Chefs Crumble in Face of Criticism from Common Man and Woman

Confronted with criticism from nonprofessionals, like the posters on the Boston Chowhound board, Boston chefs are outraged that their customers fail to appreciate that their restaurants are perfect.

"Will Gilson (Garden at the Cellar): That’s the other thing. Chowhound and Citysearch and things ike that make it so hard for you to feel as though you’re in control. For the longest time, it was just the reviewers in the city that were writing those articles. And now anybody can write whatever they want about you and it’s on there."

Chefs aren't in complete "control" unless they aren't asking people to come in to their restaurants and give them money.  The idea that chefs shouldn't look at any of the criticism also seems mistaken.  Unlike baseball players who avoid fans on talk radio but answer to owners and managers, opinions on the internet can be important for chefs to consider because restaurant customers may be expressing real problems and issues and the opinions can affect other customers who can make the decision whether or not to eat there (unlike hiring and firing a pitcher).  Like every other industry, chefs will have to face that the public can now post opinions on the internet and while some criticisms may be overblown or wrong others may well be correct.