" The craftsman in any field, whether computer programming or architecture, aims for an ideal balance between perfection and functionality. This concept draws upon what Appiah stated regarding the impact of globalization on the authenticity of form and function. Sennett's analysis of craftsmanship can be applied to almost any modern profession. The particular passage about conflicting standards is evident in so many of the daily objects we use. One profession in which the conflicting standards of correct vs. practical are played out daily is cooking. The Food Network has done a good job of showing viewers what is required of chefs, which are easily considered craftspeople. Chefs are often pressured to create perfectly executed plates that are as visually stunning as they are tasty. Yet those chefs are also pressured to...

This means that at the end of a competition or a day on the job, the chef must at the very least produce a plate of food for the guests.
Aristotle's hierarchy of "architects" versus "artisans" is therefore at play on the Food Network. Cooks are more functional, whereas chefs are the professionals "knowing the reasons of the things which are done" (Aristotle, cited by Sennett p. 23). Take Iron Chef Bobbie Flay, for example, seen in the following photo.

Bobbie Flay and other celebrity chefs illustrate the dual nature of craftsmanship. On the one hand, Bobbie Flay is clearly a craftsman who must balance perfection with productivity. On the other hand, Bobbie Flay is like a food architect, one who understands the reason behind every ingredient and cooking technique.