I notice that expert tends to be pretty bimodal. e.g. chef either enjoy really well made food or some version of scrappy fast food comfort they grew up eating.
It’s the mid-range with pretensions that gets squeezed out. I absolutely do not need a $40 bottle of wine to accompany my takeout curry, I definitely don’t need truffle slices added to my carbonara, and I don’t need to hand-roll conceptually simple code.