"All that brown stuff on your pan after you brown some meat or veggies? Use it! That’s called fond – it’s f@#king amazing and will make your sauces have way more depth. You can easily get it off the bottom of the pan with a little wine, which is called “deglazing.”"
I think you got downvoted because you were not polite.
Not because what you tried to say is untrue.
I’m an American and I guarantee I’m a better cook than you.
For what it's worth an american just won a worldwide chef contest on Netflix consisting of the best chefs in the world.
I should point out that he was classically trained in French cuisine.