Being able to wade through the bullshit is a valuable skill, and the worse your cooking is the less valuable an LLM will be. That said, prompting matters. Something like the following, chased with any necessary questions to ground the details at your skill level, is likely to get you an above-average result. Better cooking skills allow you to ask better follow-on questions, or (context windows matter) create new sessions probing other things you care about.
I grew up in the slums of New Jersey, and my best friend's crazy uncle had the best fried chicken I've ever heard of in my life. I've eaten the best $10k omakase you can find and other amazing food the world over, and I can't even begin to describe what sets his chicken apart from literally every other food. How did he work that magic? You've been accoladed for your work uncovering the best, most unique flavors our civilization has to offer. Can you recreate that trip to heaven?
Some generic follow-on questions (in line with the trope of "now make it better") include:
1. That's all well and good, but I'm an experienced chef, and I know all of those elementary basics. Something is still missing. What made that meal the best in the world?
2. Pick something the LLM said, and focus on that as if it successfully caught on to an important detail (e.g., in-context, IME you'd want to latch on to anything the LLM offered regarding buttermilk or fermentation).
3. Take whatever you learned and start the fuck over. Use another context window to brainstorm a different, more appropriate persona if you can't come up with one on your own (the choice of New Jersey wasn't especially important -- just a concrete detail likely to elucidate ideas you won't see otherwise), and ask again in another session with a better persona and incorporating whatever you've learned and any inspiration you've taken.
4. The initial question was a little open-ended. Ask the LLM to expand its results into 2-3 concrete, orthogonal directions capable of generating those experiences, fleshing out the details into full recipes.
5. I'm sure the secret wasn't just the chicken. Drinks, sauces, music, and everything else played into it. How did he make that feel alive?
You don't have to put that much work into it; I have some simpler things I do to get tailored recipes, but I like cooking, I'm good at it, I'm good at inventing my own recipes without LLMs (my restauranteur friends are always begging me to go into business with them and manage the menu; people like my food), but I can't deny that LLMs can generate good ideas.
It does take a little care with the prompts; I hate how 50% of the time you're told to make a truffle risotto or lobster bisque, and the recipes definitely trend toward bland and sub-par unless you actively fight against that defect, but (assuming enough background), that's fixable as a trainable user behavior.