I’d’ve been more impressed if he’d actually followed the recipes, as he said he was going to- the first day, he made two major (cooking the salmon, adding broad beans) and one minor (making garlic chili oil [okay, very minor]) changes. And his complaint that the pizza wasn’t pizza seems flat-out bizarre- it may not be what a Chicagoan might expect if he rang up the random deep-dish pizza shop, but a couple of the toppings, while unconventional, certainly aren’t anything that’d shock me to see on a pizza at a foodie pop-up. And most of them I can get from my corner pizza place.