Yeah maybe this is the best way of putting it: This work is like cooking a badass creme brule, a beginner can make a bit of delicious creme brule but a lot is left stuck to the plates, on the oven, spilled on the floor. A true chef zips around the kitchen, never spilling a drop and being total focused on the details. While the creme brules are almost the same thing between the two, the chef does it more efficiently and in the way he puts it together, either the preparation or presentation, there is just a little something extra you can't put your finger on that really gives it the magic.