If I had an event that was depending on the skill of the chef to absolutely put the evening on record as the most spectacular culinary experience, I probably would have to pay someone like Marcel - probably him - to produce it. And then, if it still bugged me that he complained or got nervous about the results, or demanded that something was changed for the evening to make his dishes work, I'd have to question just how special I wanted that evening to be. Some people really like Red Lobster quality stuff, and there's nothing wrong with that. Some people want better than Red Lobster quality stuff (which is pretty good, anyway) but they actually want the chef to be someone who's like their buddy.
In the kitchen, you can be one-eyed, you can be 18, you can even be color-blind (one of the contestants on 'Top Chef' was) and you can be a prima donna or a beeyatch. All that matters is that you do something that gives the diner a good experience. Some diners would say, no, a GREAT experience. After that, whether the chef reminds you of the cousin who stole your soccer ball in 5th grade is really going to make a difference?
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