Fly Tying and Cooking

I was just relearning how to tie flies (for fly fishing).  It occurred to me that tying flies is similar to cooking in that the most important part is to have good ingredients (or parts) and then not screw them up.

I bet that I can cook a better steak than the best chef in the world, if I get the best cut of meat in the world to work with and his cut of meat is mediocre.  My job then would be just to not screw it up.  (He'd probably win if his cut of meat was improved to "above average.")

With fly tying you need the right items in order to tie a fly correctly.  You can screw up the timing too, but you can't tie a Black Gnat without black hackle and black dubbing.