Chefs taking many routes to plant-based menu items

Approaches to serving great vegetarian options seem to clash: Is it better to elevate vegetables in their whole form or to attempt to imitate meat? On one hand, aggressively grilled carrots with a pesto of their own leafy tops can make a huge statement on the plate. But who says that box of veggie burgers kicking around in your walk-in can’t serve as inspiration also?