Following Bourdain for many years now, and reading some of his earlier books when they first came out, I agree 100% with your comment. Now, for my own rant:

Bourdain came from a time when food network(s) (NOTE: Bourdain is on the Travel Channel now, hence the pluralism) barely existed in any capacity and you had to work your butt off to become a good cook, which over time would lead into you becoming a chef (a cook can be taught, a chef is/was earned). However now, the term 'chef' is thrown around so loosely that I could see how someone who had to work so hard to earn his keep is upset with how polluted this once-revered industry has become. Rachel Ray may not think of herself as a chef, but a large percentage of a certain demographic would, and I could see how Bourdain gets quite a bit of exposure to this same demographic. However, if you want to use the successful restaurant to continue to open more and catapult your career, don't be upset when your type of diner begins to change. Especially in NYC.