Modern day food science has "molecular gastronomy"/"culinary physics"/ "experimental cuisine"; that (for example) uses liquid nitrogen to cook with. With that in mind, I had this idea of a gastronomic cooking device that uses the hostile elements of space to cook. Certainly the "outside" temperature varies and is different depending on region and solar distance. I Imagine a reputed chef of Glitterati that travels around and seek environments to cook with.
And essentially performs a glorified airlocking to cook food.
Perhaps some high dining restaurants occasionally offers this when the environment allows it.
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[i]"To find fault is easy; to do better may be difficult."[/i]
Plutarch