tag:blogger.com,1999:blog-31083792.post6700155245111052744..comments2023-07-01T04:13:35.023-07:00Comments on Adventures in Dessert: thoughts after 12 hour dayUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-31083792.post-77110846949622468222007-07-04T01:19:00.000-07:002007-07-04T01:19:00.000-07:00I'm not really sure what you mean by "fake blog." ...I'm not really sure what you mean by "fake blog." Can you explain, please?<BR/><BR/>cucumber is not fake. I've been completely transparent about the fact that I am its editor and may also chime in as one of its authors. Only those who have ever worked in professional kitchens are allowed to submit pieces. but in lieu of protecting restaurant owners/their names/slander lawsuits, I have chosen to allow complete anonymity.<BR/><BR/>to my mind, this anonymity is no different than a real restaurant reviewer making sure no one knows what she/he looks like. <BR/><BR/>I don't think it's in anyones best interest to out their employers directly. the professional cooking industry is full of scoundrels, I know this, you know this bla bla bla. but in order to allow line cooks and BOH non-owners a voice, I think it's best to protect every author, so that they may feel their voice is safe.shuna fish lydonhttps://www.blogger.com/profile/01206832269005038626noreply@blogger.com