Tempest in a teapot. Both are right. (I can't bake either, heh; bread yes, but I have low practice on desserts. I had a big discussion with myself in the ongoing effort to make a good apple pie this morning (dough having rested overnight, don't get me going). I simply gave up the idea of doing a Freddy Girardet lemon tart along with it. The excuse was too few lemons, which was true, but at base, I don't have the right stuff as a baker. Ray and similar are teachers too.
I say this having rarely watched Martha and having spent many years making fun of her doing what the rest of us were, mostly, and being a self caricature perfectionist in her articles. All that time, she, among others, also made it ok to have opinions, design wise, taste wise, on these kind of things.
I've also only watched Ray for possibly one or one half of one YouTube segment, no way to judge. I learn from the scientific cooks, the just do it cooks, the extremely decorative and ingredient savvy cooks, the arty farties, the foam connoisseurs, and take what I feel like from each of them.
My next pie will be better.