This isn't the only industry this happens. In restaurants you have line cooks, prep cooks, and then occasionally if you are a "fancy" enough of a place you hav

This isn't the only industry this happens. In restaurants you have line cooks, prep cooks, and then occasionally if you are a "fancy" enough of a place you have a sous chef and an executive chef. The one common thread here is, they are all cooks. Now most line cooks will have never have actually "created" a dish, just like most of us have never "created" an algorithm, (having the vision for something new, knowing which ingredients sourced from what region will work the best, knowing how the various intricacies of spices, how they interact with each other, what temperature is optimal for meats, ect), but I am sure they know how to put something new together.