He was the executive chef at Brasserie Les Halles before he was famous. It was his New Yorker article and subsequent book Kitchen Confidential about being a chef and working in the culinary world that made him famous. Since then he’s become more a food writer and celebrity eater, as you put it, but that’s not where he…

I think you’ll find that the immigrants working in America’s professional kitchens make pretty much the same money as citizens AND they pay FICA on those wages which they will never collect.