vegetarians? (Score 0)

Mr. Brown, since becoming a vegetarian, I've become aware that most chefs tend to have a strong anti-vegetarian bent. I understand that the majority of the population eat animals so it is most likely in the chef's best interest to serve meals that most people will recognize and be willing to eat (ie: a meal built around a main course of meat with vegetables in a supporting role). That's all well and good, but what about vegetarians. It seems that a lot of chefs are either outright anti-vegetarian (Ann Cashion or the guy that wrote the book about what happens in restaurant kitchens, Jacobson?) or think a plate of sides is all they can come up with for the non-meat eaters in the house. Do you perceive an anti-veg trend in professional chefs? My personal feeling is that they feel they can't make any money on vegetables, so they don't try. Why not take a frozen piece of seafood, call it the "special" of the day, mark it way up and make some easy money when you might actually have to sit down and think about a rounded meal for a vegetarian? What are your thoughts?