I see your point, but any moderately competent chef uses technique, experience, creativity, improvisation and knowledge of complementary flavours and styles to turn ANY ingredients into above-average cuisine. Surely you agree with that - it's pretty much the job description. Any chef that believes they are handcuffed with a less-than-ideal ingredient isn't trying hard enough.
Don't understand your point about San Marzano tomatoes - are you saying canned San Marzanoes aren't available at Loblaws? Cuz they are at Costco. I saw saffron at Loblaws yesterday even. Not exactly local - maybe they can hop on the same plane as the truffle and olive oils and mozzarella etc.
Yes, it's not home chef and they're cooking with someone else's money for a tv show, but it'd be nice to see above-average skills applied to everyday ingredients to make fine dining cuisine. Not gonna happen though.
It's a silly debate; I take credit for most of it.