First, the pervasive assumption that there is no skill involved in food preparation is wrong. While the floor may be higher in a kitchen operated by an executive chef, there is a noticeable difference between a badly-made Big Mac and a well-made one. Execution matters.
Next, at this point "IT" is so broad as to be almost meaningless. In this discussion, we're talking about programming.
Finally, you're holding up Michelin starred chefs as being inherently better than all other chefs. The Michelin star program is skewed towards one particular end result; to put it in technology terms, it's like grading your business solely on a narrow set of SLOs rather than a holistic understanding.