Like Im sure there is a difference between an expert cook and just some random person, so what is the expert doing?
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It’s really a matter of opinion, but I would say that it comes down to higher quality ingredients, better preparation OF those ingredients (i.e. cutting salmon with the wrong angle of the grain can cause it to be more “chewy” etc.), freshness of the ingredients, the time delay between the preparation and the consumption (the rice over time can become harder and the fish can gain a more “fishy” flavor over time as well), and generally there are certain combinations of flavors which are considered to be more delicate that someone who is more trained and better accustomed to working with might be able to handle more carefully.
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