I've been told that the perfectly prepared dish does not
require any tableside augmentation, such as salt or pepper.
To add salt or pepper, least to say using a condiment
such as catsup, hot sauce, or mayonnaise to enliven the
dish, could be interpreted as an insult to the cook, uh
Being that I am a person raised on condiments,
this maxim seems a bit extreme. I like to eat unfettered.
Be that as it may, if the chef has taken the time to air
on the side of improvised greatness, or has taken the time
to measure and perfect the dish to the nth degree,
only to have someone sit down at the table to "dine,"
but instead decides that one wants to "eat"
dinner by smothering the dish in catsup so to desensitize
the ingredients for consumption in a blanded inhalation,
then so be the greatness thrown into the wind and the measurement
Short of using condiments
as primary ingredients, the embittered cook/chef now can
only relish in the technique(s) applied. Such enchantment
and sophistication reside in the private grandeur of airy
artistry and measured mechanics.