fusion and danger of it

I my self, like food that is true to its nature.
Now a days there so many tv cooks, that people start to think it is glamours to be a cook.
And when they open a restaurant they fall all to often for a cook that has wild ideas about fusion cooking or when they cook them self they fall for the temptasion of the fusion kitchen.
It looks and sound exotic, but you have to know really your product and know the taste combination.
To often I see expensive product with fine taste being killed by the fusion idea.
a tender lamfilet coverted in a cocos curry sauce
a hailbut marinade with choclate and chille marinade
a vealcut with lemonchillie crusted and garlicsauce
They sound great but the expensive product have delicate flavour and they get killed by to powerfull spices or sauce.
It is waste .
Take a cheaper piece of meat or fish and maybe it will work out.