I think I’m right in between these two points of view. I’m a reasonably good cook and in many cuisines, I can prepare myself something of restaurant quality at home for a fraction of the price.

But I’m not an artist with food. For me, the novelty comes from seeing what artists can come up with given the space to just create.

Then I get even more value because I can take what I learned and cook it at home. I get to relive the dining experience when I cook. And if I get to cook that dish (or another dish inspired by it) for someone else, I get to share the story again!

We’re all different and our relationships with food are no different so I don’t expect to convince you. I definitely don’t think you’re wrong. But that’s how I get value out of meals I can often prepare myself, even after I’ve thoroughly ripped them off.