Counterpoint: you don't watch Julia Child (or any cooking personality) to get "edible". Her whole shtick was this is what real French cooking is so listen up. That's the appeal. You're watching to learn how to produce a particular product. "Do it this way. Or just don't. Whatever, it's still food" just doesn't jive with the raw purpose of the thing. If we're talking at a bar and I'm railing you about your omelet technique, then yeah, that's bullshit, but of course that's how it is in cooking shows. Jacques Pépin is distinctly not that way in the above video though: here's two styles, one is not better than the other. Here's how you make each. But also, implicitly: each one is different, and if you respect the craft you can distinguish them and make each one on purpose.