A chef in a michelin restaurant, unless he/she is the sole employee (very rare) is likely in charge of a team of line cooks and while they may get some time and place to experiment you better believe it will not be when preparing the chefs carefully curated menu and recipes for paying customers who have been on a reservation waitlist for months. Bob decided to cook the broccoli with a blowtorch and substituted some ingredients in table 9s dinner. There is a fire in the kitchen and the NYT food critic is going into anaphylactic shock but Bob at least feels like an artist so we will let it slide.