Whilst I appreciate that chefs need to be innovative and that, in this age of aggressive Ramsay style chef celebrities, every chef wants to be a star.
May I remind you that customers don't all want snail flavoured sorbets served over dry ice. Some of us just want a nice meal that is consistent with the basic rules of good cooking, namely:
1 The meal is served on a plate, not in a jar or on a plank or piece of slate.
2 There is sufficient food on the plate.
3 The food is not drowned in some over priced reduction/jus.
4 The meat is tender, and does not have the consistency of a boiled cows udder.
5 Salt and pepper is on the table, and customers aren't made to feel guilty for using it.
6 The vegetables are actually cooked, broccoli etc is not meant to be crunchy!
In other words please remember you are cooking for customers, who are not laboratory mice to be experimented with!
Your ego and career need to take second place.
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