I don’t feel they have to have a wide array of dishes they’ve mastered, but if they have a few that they are passionate about and make well, I’d call them a serious cook. They don’t have to be ready for Iron
Chef, but knowing and appreciating the difference between a can of pork and beans and scratch made? Serious.
I remember when I first came across the Pioneer Woman Ree Drummond. I thought she might be quite fun and interesting. Then I read her pork and beans recipe and it was bacon and cans of pork and beans. I don’t even call that cooking. It’s reheating. It has it’s place when time is short, but if I invite people over for a meal, I’m going to make as much as I can from scratch.