Zócalo Public Square

Chefs have always had a knack for fame — from Julia Child to Napoleon’s personal chef, who published lucrative cookbooks and invented the tall white chef’s hat. But today, thanks in part to the Food Network, several seasons of "Top Chef" and "Hell’s Kitchen," and a burgeoning foodie culture, chefs are full-fledged celebrities. Besides running top restaurants across the country, they publish enough books to overwhelm the shelves — and abilities — of most any home cook. They host TV shows that rely on outsized personality as much as inventive recipes. And they lend their names and talents to chain eateries and bottled grocery-store sauces. Are celebrity chefs over exposed and over extended, and how have they transformed food? Pulitzer Prize winning LA Weekly food critic Jonathan Gold visited Zócalo with a panel of star chefs — including Nancy Silverton of Mozza, "Top Chef" Season Two winner Ilan Hall, and "Top Chef Masters" stars Ludovic Lefebvre of LudoBites and Susan Feniger of Border Grill and Street — to fi