Earlier quoted context omitted.
What is it with cooking that makes people under-appreciate the value of a good professional? It sounds like those clients who think programming is just pressing a few buttons.
I appreciate a good chef as much as the next guy. The problem is that good chefs cost good money. Its simply not sustainable to eat from a gourmet chef every day, or even every week. Typically, people are going to go to a fast-food joint and that ain't too healthy or sustainable either. The Soylent guy is claiming that his kitchen is "too costly", and yet eats out all the time. The contradiction is obvious.
And nowhere does he say that he eats out every day, or even every week. What the Soylent guy eats every day is, presumably, Soylent. Which he claims is cheaper than home cooking (I won't argue either way) and that therefore he has more money to eat out when he wants to.