Letters to the Editor

Letters for October 11, 2001

Mark Conn

The only way in? Thank you for writing the article on eModel.com ("Hustling for Models," Wyatt Olson, September 6). I was almost scammed by the company. I was "discovered" at the Cheesecake Factory one day when I was having lunch. The scout told me I had a very unique look and asked if would come to an open call that night in Boca Raton. I live in Boca and I've always wanted to try modeling, so I went. It was exactly what the story described.... They made me feel like I was the perfect model candidate. But they wanted the $400 right then. That made me VERY suspicious. I called around before my second interview (I work at Boca Raton magazine and I called the Green Agency, who we use to get models), and no one had heard of this company. Luckily I have a good head on my shoulders and a good job, and I'm not desperate to break into the modeling business! What bothered me most about the whole thing was that they scouted me out, and at the interview they made it sound like I was desperate to be in the industry and this was the only smart way to do it!

I hope many people will learn from others' mistakes!

Courtney Bliss
Boca Raton

Faking it: When you think about it, restaurant critics are like prostitutes. Their stock-in-trade is something wonderful, but their experience of it is corrupted by the fact that they are paid to do it -- too often and without love. In her purported review of Hollywood's delightful Café del Maxx in the July 26 issue ("Anybody Home?"), Jen Karetnick demonstrates once again that she's been doing it for money for far too long. It reads like she's bored out of her mind and finds her only pleasure penning bitchy putdowns while porking out for pay.

Having spent most of the article waxing bilious, Karetnick had no room to discuss the café's well-selected, reasonably priced wine list or its terrific desserts, like the creamy panna cotta in caramel sauce, a superior Italian version of flan. Nor could she find room in her rant to fit a discussion of the theatrical, charming, and attentive service of waiter and co-owner Christian Signorini and the rest of the staff. Having said all this, I now realize I did a disservice to prostitutes in comparing them to Karetnick. As professionals they at least try to convincingly fake enjoyment of the act.

Harris Meyer

Editor's Note: Harris Meyer is a former New Times staff writer.

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