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I think bring picky is about food types, not being about if it's cooked enough or not.
But also about texture and mouth feel. A steak on the rarer side feels slimey and not at all like it is properly cooked.
It's all about interpretation.
To me a rarer steak is juicy, and anything past medium rare is going to be chewy.
Curious what your take on sushi is?
Any chef who can't make a juicy well done non chewy steak isn't worth their salt. This is literally a skill issue.
I'm not super keen on fish, but like it every now and then. But sushi is a no-go.
That's not entirely true, the muscle fibers contract substantially at well done temperatures. So while some techniques can be used to combat that turning it into a chewy steak, it will never be nearly as juicy & tender as medium rare.
Why would a chef put in more effort to create what is arguably an inferior result?
That was just the latest example from him. I brought in some awesome homemade Thum Mak Hoong, and it was a literal nonstarter.
I think that would be an example of prejudice more likely. You might try to tell what's in it but there are a lot of reasons for people to be careful about what they eat. Could be cultural, could be religious reasons, could be allergies. Introducing a new food type to your gut might not always be a good idea too. Your mind could be open to new foods but your gut might not be. :)
Basically there are a lot of reasons you cannot guess. You can ask but people won't always answer that willingly too. So, sometimes it is what it is.