Everyone's views on this question are very interesting to me, as I've thought about this a great deal, not only with food but with art, music, and writing. All of those areas shre the same relevant characteristics - they are forms of expression which are created to be appreciated, to be taken in by some audience. But for that audience, it is meaningless - there is no point to cooking a piece of fish or meat perfectly if it goes straight from the pan to the garbage. So, if we accept that the audience is the goal, then the answer must be that the personal taste of your particular audience is the only "right" answer. After all, what is "culinary right" other than an assembly of several people's personal tastes? Granted, the people whose taste over the centuries has given us "culinary right" are more experienced, more educated, etc, but still just people, no different than the person who prefers their steak well done and served with ketchup.
I am particularly skeptical of the established "correct" way of doing things becuase it has always seemed to me that academics breed other academics. In other words, those ivory tower dwelling folks who dictate what is "correct" are in many cases not even stating their own preference or opinion, but just parroting the previously established norm. To me, the worst possible impact of all this is when you have diners who feel forced to slap a grin on their face and choke down something they don't enjoy for fear of appearing ignorant or uncultured. That's the sort of foodie peer pressure that the "culinary right" view can create.
Now, I do not mean to condone closed-mindedness. If the only reason you "prefer" well done steak with ketchup is because you've never given anything else a chance, then in my opinion, that preference is less valid. I think one should try out the options before establishing and stating a preference. To that end, whenever I'm learning a new technique or recipe, I try to read and find out as much as I can about the "correct" way of doing things and achieve that before tweaking to my audience's (usually just me and my wife) personal taste.
Having said all that, I'll admit that about 8.5 times out of 10 the "culinary right" way of doing things is also my preferred way, so maybe another way of looking at it is that if, like a restaurant chef, you do not know the particular tastes of all your diners, then the "culinary right" is just a safe way of playing the odds.