I generally found the article agreeable. When i first started cooking, I was really wowed by beautiful and complicated food. I still have a ton of respect for that side of the craft, and the people who push the boundaries. That said, I've learned it's not how i like to eat, and often times it's not what a neighborhood wants or needs. My passion for cooking came from the simple food served in my household. I like to make people happy with delicious food and I am not too concerned with impressing anyone.
Young people now are apt to create 'scenes' hipsterish worlds of exclusivity and too-coolness that tend to suck the life out of the craft they claim to uphold. Whether it's food that's uninspired, music you can't dance to, art that is meaningless and unmoving. What con you do? Hopefully a bigger percentage of young chefs in the next few generations will just want to make delicious and sometimes not the prettiest or fussiest food.
Also, it's just a labor issue too. In my restaurant, we can't afford to have 5 guys anymore to make plates for a 40 seat restaurant, so we had to ditch the 12 component dishes and what not.