The professional therefore operates the ultimate ontological distortion, the most complete closing of the system. Professional objects have as their credo ‘give (sell) a man a fish, and he can eat for a day’, rather than ‘teach a man to fish, and he can eat for a lifetime’. The ‘professional’ distortion masks where food comes from, how it arrives at the table and what potential it has with regard to other entities, disavows chance and shapes ontology into a series of targets that must be hit in order to maintain the normative goals of the field in which the professional participates. A flat ontology might act as a corrective to this distorted field, which has a certain affinity with the primacy of economics and markets - it is important to note that the objects produced in this way by the professional are designed to eliminate the amateur and produce instead a consumer. A realist, flat ontology where ‘all things equally exist, yet they do not exist equally’, offers cookery the means to assert that food operates in an open system. A flat ontology for cookery would be capable of resisting the prism through which cookery praxis re-presents the world, while at the same time maintaining an awareness of the necessity of cookery - and of its concomitant distortions - for humans.