i'm saying that chefs are more likely to be aware of what is happening when doing the whipping, baking, cooling, etc and why that's important vs just doing it as a step. so when they experiment with the menus, there's a bit more than basic understanding in why they think the experiments might work. cooks are just the kids in chemistry class following the directions, and depending on how well they follow the directions (and to a point how well the instructions are written), they might not blow up the lab (or burn the m.f. soufflé)
says who? cooks at a fine restaurant better know everything about their part. but they chose to try to work under a greater chef because their eventual upward mobility as a practitioner is higher. literally chef means leader or the boss. in the rest of the world that usually means less specifically qualified. not likely here that a chef isnt a good cook but a good cook certainly has the ability to set a menu if they wanted. you're not making a strong argument imo.
