We can't have a discussion about it if you continue to put words in my mouth, or attributing thoughts to me I haven't stated, so stop.
The fact is that you cannot remove any employee's personal taste out of the equation. You can't do it in a kitchen and you can't do it with your service staff. What you can do is quit thinking, "The kitchen rules NOT the servers!" and start giving their feedback the respect it deserves. The biggest factor on their opinion of your food is not going to be their taste buds, its going to be the customers they come into contact with. If the customers like certain dishes, the servers are going to think those are good dishes, regardless of their personal taste. That's how servers are wired. Like every other human, they are programmed to be influenced by the opinion of those closest to them. In a restaurant where the kitchen doesn't respect the service staff, that's not going to be the case. In the kitchen, you get to work closely with the kitchen staff and teach them what to look for in dishes, and even how to judge flavor, texture and plate composition. You have the opportunity to influence them. You have to give your servers the same level of respect you give your kitchen staff. By your comments, its obvious you don't have that level of respect for servers. If the servers are making insensitive and uninformed remarks about the food, its because you have the same attitude toward them likely. Your the manager. Its your job to set the tone.
Just as the service staff has to sell the customers on the food, the kitchen has to sell the service staff. Being thin-skinned and confrontational isn't the way to sell your food. Thinking you're the king and "The kitchen rules" isn't the way to sell the servers on your food. If you don't get the servers on board, you don't get the customers on board.