Too <i> Haute</i> to Handle

It seems to me that Reichl’s commentary spits in the face of not only the chefs and restaurateurs but also those of us that frequent L.A.’s restaurants.

Her attacks were offensive and outrageous. We have in Los Angeles a small group of world-class chefs that have been on the cutting edge of culinary arts for the last several years. These highly trained artists were never “low-status kitchen workers.”

There are boors in every society, and fortunately they are a small minority even here. Perhaps those quoted in her article are in her circle of friends, but I can assure her that they do not represent the rest of us.

STEPHEN LEIDNER

Studio City