Fancy cuisine - no thanks

Like many other people, I enjoy watching cookery programmes on television because I get a lot of good ideas that I can use to make my own recipes. I much prefer what I call 'good cooks' as opposed to the celebrity chefs, mainly because their food is more realistic.
There seems to be a trend for very fussy and fiddly 'nouvelle cuisine' amongst the celebrities and they spend what seems to be ages putting the food onto the plate, titivating it about, smearing frothy sauces and dropping little drops of oil or balsamic vinegar around the egdes. This is called 'presentation' but I know that if I tried it, the food would be stone cold by the time I put it on the table as I'm sure theirs must be. If you were to order any of their dishes in a restaurant, you would probably need to take out a mortgage because it is also very expensive.
I was reminded of this last night because the series of Masterchef is reaching it's climax and the three remaining amateurs have been preparing ever more elaborate dishes in an effort to outdo each other in order to win.
Now I know that the appearance of food is very important because we 'eat' with our eyes first, but I do not think that food tastes any better if you have spent hours faffing about with it.
The best tasting food always used to be fish and chips in the days when we ate it out of old newspapers. The most fiddling that it ever had was a good slosh of vinegar and a shake of salt.
Yummmmm!