When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.
You need an entire life just to know about tomatoes.
Creativity means not copying.
What's wrong with transforming food?
I use the kitchen as a pathway to achieve this happiness.
There is not a good or a bad cuisine, just the one you like the best.