He's not the only chef (including some I greatly admire for their FOOD) who are borderline antagonistic to modernist techniques even though they can be friends with modernist chefs or like the food when someone else makes it.
Even today you'll hear some seriously talented chefs still spouting nonsense about washing mushrooms or 'searing locking in juices' etc.
it is an art. Not all the artists understand the science. And some don't CARE to.
In my world too I still know some old hold outs (and I'm not young!) who seem to think learning new technology or techniques might somehow pollute their work.
