…and 8 out of 10 industry people agree. The rest work somewhere where they have to wear flair.I’m a sucker for strong voices; so I was glad to finally meet Jason Sheehan of the Denver Westword (our sister publication) last night at IACP’s kick off party, as his style of writing manages to be both blunt and sharp. There is no reason for me to read restaurant reviews from this city, but I do every week. Many other conference attendees are familiar, judging by the bum’s rush at Bones. IMHO, ex-line cooks make the best restaurant reviewers, obsessive yet unfettered by fetish. It should be a job requirement. So I was doubly excited to get one of the first press copies of Sheehan’s upcoming book, Cooking Dirty. How he’ll deal with being recognized, I don’t know. The book drops this June; so far the first40 pages say it’s worth it.