"If a chef has done their time and are good cooks, I have no problem with them cashing in"
You can only bust your ass on the line for so long before you burn out completely,if someone drives up with a truck full of cash,you'd be crazy to say no.
What is the definition of "selling out" anyway? Becoming a executive/corporate chef who sits on his/her ass all day,never stepping on the line? Someone shilling pots and pans/knives/soup?
who cares.let them have their cake..