There is equally as much contrived excess in architecture, but the field is far more suited to it than food. Buildings are semi-permanent, and that salad lasts for five minutes. The inordinate amount of time spent plating delicacies sculpturally is far more preposterous than any attempt one could put into making brick stacking as tedious and superfluous as possible, because the difference can be enjoyed continually. That's not to say I like things complex because I very rarely do. There is a negligible difference in taste between those components whether they are arranged haphazardly or precisely from what I can tell. In this case, I don't even see the process of eating them revealed in their arrangement that offers justification to the effort put into them. It's ornamental for the sake of ornament. At some point, it's just a goddamn salad and salvation doesn't lie within it. FWIW, I always compare food to architecture. Cooks and architects have more in common than any other creative professions, because utility supersedes their creative limits. I really hate it when cooks or architects self-identify as artists.