{"id":650816,"date":"2010-02-01T13:15:20","date_gmt":"2010-02-01T18:15:20","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2290"},"modified":"2010-02-01T13:15:20","modified_gmt":"2010-02-01T18:15:20","slug":"sunday-column-brand-name-chefs","status":"publish","type":"post","link":"https:\/\/mereja.com\/index\/650816","title":{"rendered":"Sunday Column: Brand Name Chefs"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2291\" title=\"top-chef-tom_colicchio\" src=\"https:\/\/i0.wp.com\/blogs.ajc.com\/food-and-more\/files\/2010\/02\/top-chef-tom_colicchio-300x247.jpg?resize=300%2C247\" alt=\"top-chef-tom_colicchio\" width=\"300\" height=\"247\" \/><em>For this week&#8217;s column, I wrote about how celebrity chefs (such as Tom Colicchio, left) bring their brand to restaurants, and how diners often respond to the brand more than to the food. I&#8217;m going to be honest &#8212; it&#8217;s an interesting topic, but I don&#8217;t think I totally nailed the analysis. Still, I&#8217;d be very curious to know what you think. <\/em><\/p>\n<p><strong>T<\/strong><strong>HE BRAND NAME CHEFS<\/strong><\/p>\n<p>My 12-year-old daughter has gotten into fashion, which is a development I both applaud and fear. The applaud part is this: I&#8217;m all for any kind of artistic expression, and I like to see the way my kid manages to put together outfits from a seemingly rag-tag assortment of pants, camisoles, belts, plaid shirts and shoes.<\/p>\n<p>The fear part is this: she has grown too brand conscious in my opinion. For weeks now she has been nattering on about wanting a pair of Tory Burch flats for her birthday. My response has invariably been &#8220;I&#8217;ll look into it, &#8221; never once stopping long enough to register the fact that she was asking for &#0133;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For this week&#8217;s column, I wrote about how celebrity chefs (such as Tom Colicchio, left) bring their brand to restaurants, and how diners often respond to the brand more than to the food. I&#8217;m going to be honest &#8212; it&#8217;s an interesting topic, but I don&#8217;t think I totally nailed the analysis. Still, I&#8217;d be [&hellip;]<\/p>\n","protected":false},"author":2574,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4821],"tags":[],"class_list":["post-650816","post","type-post","status-publish","format-standard","hentry","category-news"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p9NivD-2Jj2","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts\/650816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/users\/2574"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/comments?post=650816"}],"version-history":[{"count":0,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts\/650816\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/media?parent=650816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/categories?post=650816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/tags?post=650816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}