It’s pretentious by almost overtly missing the message of this article, which is: you don’t have to be the best home chef, your food doesn’t have to be the best. Part of that is that “best” is subjective, especially when it comes to food and taste, but more so: Kenji promotes an idea that having some basic kitchen skills and an understanding of the ingredients you’re cooking with is more valuable than the “best” recipe, because it gives you a foundation to develop a dish that is the best in your subjective option.