Golden Globe Chefs put Gold on the Puds

Well what an idea and what a controversy! Not sure quite how I feel about it. I'm usually well up for gold on everything, but do we really need to eat it?

The chefs ,Thomas Henzi and Suki Sugiura, decided to put real gold flakes on the dessert which was "a chocolate delice, almond crunch terrine, garnished with acacia honey, caramel and fresh berries" sprinkled with edible flakes at $135 a gram. Imagine. All swigged down with a glug of Moet & Chandon Grand Vintage 2002.

The issue is, is this fair and right when so many are living on the poverty line?

Answers on a postcard...