Now that we’re in a time where we eat more meals out than at home, restaurants are becoming much more gastronomically influential, more so than old family customs and traditions. No duh?
There was a time when mothers and grandmothers dictated culinary customs. You cooked what your mother cooked. Even when you stepped in a restaurant, you wanted a meal that would be like what families around the area would cook in their homes. But now, restaurants dictate culinary customs. Years from now, culinary classics will come from restaurants and not the home cook. The tuna tartar that’s on every menu is a restaurant dish. The California roll is a restaurant dish. These are not things that come out of your grandma’s kitchen. These are the new standard bearer/classics that people will reference.
I used to think chefs had little to no affect on our everyday lives or social culture, but I have to take that back. In many ways, they’ve replaced our grandma’s home cooking.
I love dessert. I consider dessert to be almost the epitome of what fine dining is. It doesn’t satisfy hunger or nutritional needs; it’s food purely for pleasure. It’s also a part of fine dining in which the restaurant fully has the upper hand versus the home cook. A fine dining chicken dish won’t beat out grandma’s fried chicken and gravy, but a fine dining dessert will beat out grandma’s apple pie. 
So I had a Korean chef whose English wasn’t very good. So what do I do to instinctively overcome the common problem of language barriers in the kitchen? I do what any self-respecting line cook would do and start speaking Spanish to him of course. Out of habit, I’m constantly either 1) speaking to him in Spanish or 2) speaking to him in English with my adopted Mexican accent. And of course, like everything else I do in the kitchen, I’m just making it worse. It showed too, cause he soon fired me… !Ay mierda-guey!