You'd posit wrong. The craft is getting the texture right. Managing the heat, how much to beat it, when to add salt, etc. Chefs don't get asked the question to

You'd posit wrong. The craft is getting the texture right. Managing the heat, how much to beat it, when to add salt, etc. Chefs don't get asked the question to find out how good it tastes, and in fact, most of their score can be derived just by watching them.