French -born and trained- Chef's and restaurant owner wife here :
Just to let you know that having the humility of checking for a receipe and following it is ESSENTIAL in this job, and it's absolutely not considered as something "weak", or a lack of knowledge or professionalism at all. Asking her mother for a pragmatic solution to "down-sweetened" her Chantilly for the icing and ending by doing a buttercream instead, by adding butter to the cream, like she did as her mother told her, neither...
I'm NOT a chef, but I'm quite good at cooking 😉 I thaught Hubby some receipes, and when he's not sure about something, he asks me... We also create some plates together, sometimes. We've also some friends -and clients- who are "starred" in the Michelin's and/or Gault and Millault guides, so I have the pretention to think that I've got a little bit of knowledge regarding how it works in real world, and what she does is exactly how she should doing it. Until now at least, but she's got the right attitude, the right humility regarding her position (even the "fake it 'till you make it", because she's putting what it needs to learn and grow.)
ETA : I hope this post doesn't sound cocky or like if I'm lecturing you, because it's not my intent at all. My goal is only to explain/clarify, as I have a good knowledge of this working environnment, requirements, service, etc... 😉
ETA#2 : and "basic food", when well made with good products is AMAH-ZING ! It's my forte and I "helped" Hubby to "tone down" some of his plates, for the better. Let the product speak ! "Let the carrot be a carrot and taste like a carrot" ! I have to admit that we're really lucky here in Switzerland, because we've got quite good products, with taste, no antibiotics, etc... It's expensive, but our basic products are good, tasteful and healthy.