When I took classes at the CIA, chefs emphasized that technique was far more important than tools.
Same thing at ICP. The technique you demonstrate with a camera body or a lens is far more important than the equipment or the development process.
So, then, why would respective chefs suggest that dream gadgets would make them better chefs?
Self-promotion, me thinks. It’s a shame, if you think about it. Take the focus off the foods, the flavors, and the dining experience, and puts it on the equipment and the kitchen. Is that really the ticket to a better meal and happier guests?