The modern phenomenon of superstar chefs is unfathomable. We had one over here called Keith Floyd. He described himself as 'a cook, nothing more, nothing less'.
another of his criticisms was levelled at Marco Pierre White, Gordon Ramsay etc, 'insisting on being referred to as 'Chef', makes them nothing more than cunts.'
personally, most of what they serve up doesn't appeal to me. If I order roast lamb, I want it cooked tender and falling apart, not dripping blood, the only heat having been applied to it, being walked under a light bulb as it left the kitchen.