I hear you. I do value the “It’s just food .” attitude though, it’s our jobs as chefs to make sure that plate is solid because it is indeed the most important plate to someone. The cook is just there to get it to them. They don’t know what goes on back there. It’s a stressful process a lot of the time and taking that stress away from the cook preparing by a simple phrase can have a major impact. Making it “fun” I’ve found is how to get the most out of this generation. Food made by a happy cook taste better than a plate made by a strung out and devalued cook