This blurb on epicurious is interesting inasmuch as it articulates an approach to both restaurant dining and home cooking that I have held for a while, without actually thinking about it very hard (or at all). The idea is that professional chefs do very interesting things, and we can happily enjoy them and admire them, while never even bothering to try to emulate them. Rather, what we do (at least as food whores such as we are) is absorb inspiration from them, which may come out as a new technique or flavor or dish in our own kitchens as we whip up something simpler, faster and just as delicious in its own way.