I've come to understand that there are two main school of thoughts when it comes to cooking. This is my analysis, and of course I have no basis for it is merely my opinion. But here it goes... The school of "cooking is an emotional expression", and the school of "cooking is a precise science". Cooking is art can fall under either, I believe, so I do not see it as it's own "school of thought. I am more of a "emotional expression" type of guy, but I have realized that "precision techniques" allow for those emotions to be better expressed. Eggs are a perfect example of this. Darrin, my sous-chef found a way to cook eggs that is absolutely brilliant. The yolk is silky, and creamy, the white firm but not tough. Try this approach, so easy and simply, yet so awesome!