Can't stand the heat? Chefs don't really have the option of getting out of the kitchen, so instead they respond to criticism by airing their grievances publicly. Whether it's in print, on blogs, on Twitter, or over the phone, chefs certainly have a way of letting their critics know exactly how they feel. 2010's best words of vengeance, first against the pros, then the amateurs, abound over at Eater National. [-EN-]
Filed under:
