Keep it simple stupid!

Should we as chefs be following the kiss rule? Keep it simple stupid, as sometimes our chefiness (f that is even a word) gets in the way and over complicates a dish and makes it confusing and draws away from the main event of the dish.
I went out and ate at a Greek meze restaurant last night, simple rustic (what ever that means) the flavours were great the presentation was not as important. All around it was good food, do people really care or even notice the little things? Like not peeling a capsicum or the lamb shoulder has bones still in it? Or has this restaurant game become too cheffy and people just don’t like it as much. Who knows, but when I go out to eat I do like Tasty food.

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