Grub Street, New York magazine’s food blog, recently posted a cri de coeur from a 44-year-old guy who wanted to know if he should drop everything and become a cook. Now Grub Street has posted a rather blunt email it received from Vessel’s new chef, Dawn Fornear. Fornear, whose admittedly outdated Friendster page lists her age as 30, starts her answer, “The answer is YES, you are too old to work in a kitchen” and rants on from there in a flourish of what some would call frankness and others spite. (Thanks to Serious Eats for the link.)I, for one, cooked with a couple of career changers in their 40s and 50s who quickly found the pace of the line too brutal, but if any industry is going to attract crazy 60-year-olds who could hold their own against a 25-year-old idjit with a culinary degree and no sense in its head, it would be the restaurant business. I sense a backstory…