Final answer:
Julia Child's quote suggests that people often underestimate their own cooking abilities, and Samin Nosrat's philosophy supports this by encouraging cooks to trust their senses and learn key cooking fundamentals. Specialization in the kitchen, such as between a baker and a chef, increases productivity by allowing each person to focus on what they do best.
Step-by-step explanation:
The quote from Julia Child, "Usually, one's cooking is better than one thinks it is," reflects the idea that people often underestimate their skills in the kitchen and that the fear of failure or judgment should not impede one's cooking endeavors. In the broader context, Samin Nosrat's work, especially in Salt, Fat, Acid, Heat, echoes this sentiment by encouraging people to trust their senses and develop confidence through understanding the foundational elements of good cooking. Nosrat argues that by mastering the four elements—salt, fat, acid, and heat—anyone can cook delicious meals, suggesting that cooking skills are attainable and not as elusive as one might think.
Addressing the critical thinking question regarding the team of a baker and a chef, productivity increases when each worker specializes in their area of expertise because specialization allows for more efficient use of time and resources, leading to a higher volume of meals produced. This concept applies to kitchen work and is a principle that can be found in various forms of labor and production. Nosrat believes that cooking is not just about food, but also about understanding people and culture, emphasizing that through food, we can develop empathy and compassion for others.