Is the glamorous imagery of gastro-porn a barrier to sharing your table?
Adam Gopnik, (frequent contributor to The New Yorker) wrote when reviewing a book by a three star chef…
Even for a good cook the dishes are essentially unrealizable, but that does not alter their encyclopedic significance: images of Heaven are painted to encourage you to go there, not to help you build it in your back yard.
I can't abseil, I can't play the piano, I don't have a swimming pool, I can't discuss dialectical materialism, I don't jog and I've never read Proust in the original French.
I cook. I'm a retired chef of some note. I have good tastebuds. I have a good eye. I ran a business. I still have access to great produce. I have all the important cook books.
Non-chefs often cook as well as I do. Often, I just do it faster and neater. Sometimes I'm tired and mess up.
We're surely all allowed to be good at something without terrifying people into saying
"Oh, I couldn't cook for you!"
How do you feel about inviting a chef?
(The Table Comes First: Family, France, and the Meaning of Food - Adam Gopnik)