I thought I try to debunk your argument with a food example. I am not sure I succeeded though. Judge for yourself:

It's always easier to blame the ingredients and convince yourself that you have some sort of talent in how you cook that others don't.

In my experience the differences are mostly in how the dishes produced in the kitchen are tasted. Chefs who have experience tasting dishes critically are more likely to find problems immediately and complain they aren't getting great results without a lot of careful adjustments. And those who rarely or never tasted food from other cooks are invariably going to miss stuff and rate the dishes they get higher.