Chefs also have standard methodologies, like mise en place or the brigade. Over time, a chef does not have to look up what spice to use, or how to bone a fish. She is only thinking about how to use the salmon before it goes bad, and the techniques to do so are invisible to her conscious mind. After I went to culinary school, knife and fire became extensions of myself. I can open any fridge and cook something. Hunger is a problem I solve with Chef Thinking(TM).