Chefs may be as experimental and inventive as you like (though much apparent originality turns out to be mere theft), but they know that a dish, in order to be the dish they are proud to serve, must be creative in a very, very precise way, with the smallest latitude for error. ‘Oh, that’ll do’ is not a phrase often heard in top restaurant kitchens.
The Pedant in the Kitchen
– Essay #2 . Warning: Pedant at Work –