The questions “best restaurant”, “best chef ever”, “best type of cuisines” are all questions that anybody who attempts to answer with certainty are lacking a crucial understanding of cooking. When one asks “best chef”, are they measuring by Michelin Stars? Do we measure by the most technically skilled chef? Do we measure by awards and accolades a chef has received? Who is the best painter that has ever lived? To answer such a question would be ludicrous. I do not believe in labeling a “best” anything unless we have a set measurable data points in which we can analyze and these metrics are capable of giving us a distinct answer. Data and cooking could not be more unrelated.