A restaurant achieves this by promoting good recipes though, not by delving into unfiltered recipe space and then removing the bad recipes. The filtering-out step occurs way before anyone considers putting the recipe on a restaurant menu, at the stage where someone with a reasonable amount of cooking knowledge and common sense considers the question of what might taste good.

A professor candidate who holds non-mainstream views relevant to their teaching which are sufficiently transparently wrong, should be able to be eliminated on grounds of simple competency, as would a chef candidate who has somehow come by the misapprehension that spam-and-mustard-cake would be a tasty dessert.