This grew out of a maddening thread about use of shallots, of all things. A number of posters (some claiming to be chefs) claimed that they never used recipes.
In the last few years, I've helped my chef friend Daniel Orr (La Grenouille, Gustafanos, etc.) translate his "cheffy" recipes into recipes for the home cook. There is a recipe for every cook on the line. They don't look like recipes that home cooks are used to seeing, but they are recipes. There is no one posting here that has the cooking chops that this guy does.
That said,his local restaurant has "Sous Chef Sunday," where the youngsters get to strut their stuff. They usually do an amazing job, but diners coming in are advised that the usual menu is not what's available.