...which is true. Restaurants sell meals, not ingredients. Chefs don't give you ingredients to eat, they craft the base ingredients into something worth selling, preferably with a good experience.
I get your point, but that analogy has backfired on your point. I'd rather cook something that tastes really good using whatever ingredients are around and then improve the ingredients (among other things) later on.
The meal is made up of the ingredients. You can't make a good meal from spoiled meat.
Restaurants sell meals. Because of that, they have to pay attention to their ingredients. At least to make sure they won't make anyone sick. And, if they are making a premium product, they need high quality ingredients to make a high quality product.
You can't just replace the fresh mozzarella with Kraft singles and still sell pizzas for a premium price.
I get your point, but that analogy has backfired on your point. I'd rather cook something that tastes really good using whatever ingredients are around and then improve the ingredients (among other things) later on.