I am not quite sure why, but this thread cracked me up! OP, you sound like your jimmies are a little rustled. You also sound pretty disconnected from the industry you are so passionate about.
Bourdain certainly has a knack for the vernacular, and can embellish on things, BUT for a large part, he is pretty spot on, and creates an accurate representation of what the industry is like. . . unlike the Food network, that makes Cheffing so "glamorous"/easy/and leads young kids who want to be Chefs think "make some food, collect a paycheck", lol.
Telling Chefs to get over themselves ALSO just re-enforces your understanding of the field you are so passionate about. To be a Chef, is to be an athlete of sorts, and the EGOS get HUGE, lol. While I cook for my clients, and only cook for my ego at home these days, the industry wouldn't be what it was if Chefs "got over themselves", and just "Cooked, nothing more, nothing less".
Are we saving lives? No. Is it rocket science? No. is it quantum physics? No. BUT, YOU HAVE TO KNOW SOMETHING. I wouldn't want to imagine a Culinary world where Chefs were over themselves, and didn't push to be the best, to innovate new techniques and takes on cuisine, how it is interpreted and enjoyed. While I am not personally into a world of molecular gastronomy, I am certainly glad there are Chefs who didn't get over themselves, like Adria, Dufresne, Cantu(just to name but a few), or even Chefs who have revitalized American cuisine with fundamental and traditional techniques. Chefs like Keller, Trotter, O'Connell, and can make something as simple as salt, or an egg sandwich be something more akin to a zen a zen experience.
Keep reading, or get to a kitchen and discover the reality yourself. Until you DO get in there, get in the weeds, and see what it is all like, I would keep some of your opinions to yourself for the time being.
just my $.02