You have it completely backward, in fact in the culinary arts your greatness as a Chef is entirely dependent on being a manager of restaurant kitchens.

You get judged on the final end product, the full dining hospitality experience, as had by influential customers on a random night (like Michelin inspectors).

The food is just one factor of that experience, and the overwhelming majority of that food on any given night is not actually prepared by the chef with their name on the door, but by his/her staff (the AI Agents in this analogy).