I've been thinking about what I've seen in the past few years on TV and even in magazines and popular cookbooks. Cooking principles and techniques that most of the viewing/reading public are now being exposed to and presented as "the way its done" are actually how to cook in a restaurant kitchen. This is not necessarily optimal. Those requirements that evolved due to the necessity of turning out 20 or fifty or two hundred covers do not exist in order to optimize deliciousness, they are for speed and for the most expeditious use of limited stovetops and ovens.
The Emeril Lagasses and Bobby Flays of the world don't know any other way. Having been brought along originally on Julia Child, I am constantly reminded of the differences but I fear that some younger people do not have my memories. Eventually the true techniques may be obliterated. At the cooking schools, whose mission is to prepare aspiring chefs, they probably teach all this ultra high temperature searing and use of the oven when the stovetop would produce a far more excellent product.
Speed is not a virtue in many, if not most, instances of excellent food preparation.
And restaurant food is, at least in this country, not necessarily the best representation of how wonderful food and dining can be. Lets not forget that. On "the best" board I can't tell you how many times I say to myself...there is no restaurant that makes xyz as well as a talented and loving home cook. (Why do I think that somehow chowhounds everywhere are going to take offense at that statement?)