> Or for analogy, following a recipe doesn't make you a good cook.
For an analogy, no one cares if you're a good cook if you're able to make a passable burger. Most of the demand is not for the best burger money can buy, the just want a burger.
But it also depends on how precise the recipe is - if it's described down to the exact movements the cook needs to do, which may be replicated via a machine...
No recipe accounts for ambient temperature/humidity, very few for altitude differences, etc. etc. It still takes knowledgable tweaks to get just right.
At the end of the day, the map won't ever be the territory. Typically the properties that makes something successful are those which cannot be specified. If it were otherwise and those qualities could be specified in a reproducible manner, that thing would not be observably successful.
They exist in the industry, where a small variation of one parameter could affect tons of products. Same for individual restaurants, cooks know how to set up their equipment. For amateur cooks at home it does not matter. They do not need that level of consistency, and it would get quite expensive.
