Actually, some of the best food I've had has been frozen but cooked correctly, ie. using convection. For example, Healthy Choice used to have a Marsala Pasta steamer in a balsamic wine reduction. If microwaved properly it was tastier than 90% of the expensive pasta meals I've had at 4 and 5 star Italian restaurants. And I live in NYC so I know good food.
That said, it's very possible healthy choice employs very skilled chefs to either do small batch production or has figured out a way to do large batches without sacrificing quality.
Their microwave steamer container technology also factors in, since most microwave meals taste bad due to excess moisture.
I don't think automation and quality have to be mutually exclusive. The same goes for spirits. Some small batch Icelandic vodka I had was absolutely horrible compared to the mass produced Grey Goose, despite costing more.
I see the benefits of covid. Culling the inefficiencies in our markets. Shale fracking, unnecessary luxury services like mid-tier restaurants, etc..
> Restaurant cooks/servers are the equivalent of hand washing clothes
Both are a skilled trade. Can you not tell the difference between the best meal you’ve ever eaten at a restaurant and a cup of fried cheese balls from Sonic? If not, then your post is entirely logical.
> technology has enabled humanity to do a great deal more with their life
More than cook good food for people? Are you surprised that there are people who dream from a young age of cooking, or cutting hair, or working on a construction site? That people have different skills, aptitudes and interests?
I’d rather see people flourish while doing what they love to do - especially if that thing is as central to the human experience as preparing a good meal.