On the Face of it

You have to be careful when speed reading on the internet. I was glancing over the news headlines on The Guardian website and saw the following:

That's really good, I thought, basing my snap judgement entirely on the headline and ignoring the bit below. Yes, once upon a time chefs were indeed acne-ridden and spotty. The stresses of the job and the easy temptation to pick at leftovers caused all sorts of facial eruptions. But now a generation used to healthier eating and mindfulness has conquered the pustules and cysts; they can march proudly past the Clearasil on the chemist's shelves and casually scratch their chins without a care.

I even had time to ponder the thoroughness of the Michelin inspectors. Not only do they chomp through banquets of the finest food, swill down the best wines and select the most succulent of the petit-fours in case they feel a bit peckish on the way home, they actually go into the kitchens with a notebook and inspect the visages of the chefs for unsightly warts, boils and pimples. A job for a person with a strong stomach in both senses of the phrase.

Alas, no sooner had I constructed this fascinating image than I realised my mistake, reread the headline and noticed the space after "black". Back to reality.