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• LD s2e2 "Kayshon, His Eyes Open"
• SNW s1e2 "Children of the Comet"
• ST VI: The Undiscovered Country
• TNG s2e13 "Time Squared"
• DS9 s3e4 "Equilibrium"

SNW is not yet post-replicator times.

ENT had protein re-sequencers and TOS/SNW/DIS has some level of food processors, but not exactly replicators (DIS did mess up the canon a little bit though, for that one burrito scene...)

Though arguably the same logic applies since it's the captain taking out precious time from his schedule to prepare a meal for up to 15-20 people at a time, something the ship's galley would be more suited for (after all the whole point of having a galley and kitchen is that the officers can focus on their work instead of chores).

In a post scarcity society time is the only limiting factor and taking time out of your day to cook for others is going to be one of the greatest gifts you can give.

The chronologically earlier series shots are there for the sake of progression. And you're right, Pike doing all that cooking is a privilege he likes to exercise.

The richest person in the Federation:

Unless, of course, you're on the receiving end of one of Keiko's Cardassian specialties.

Unless it’s Neelix “stretching” the hydroponics with random weeds and alien roadkill

His "culinary skills" were a necessity as a result of their situation. Using replicator rations as currency for favors only made it funnier.

I mean, he says it’s edible. For certain species.

I feel cooking is a hobby in star trek, much like woodworking is today

"On today's episode of This Old Holodeck..."

Or Janeway's pot roast

DIS too? But, I thought, but... Really?

Even Picard's brother runs a vineyard and specifically mentions his distaste for replicated foods. I'd imagine replicators are only the total norm on starships, Starbases and remote outposts. Post-scarcity doesn't mean you only eat/drink from replicators. It means you can choose a profession based entirely on your desire of what to do, not for the pursuit of money. If you want to be a chef you apprentice at any of the eating establishments and spend as much time as you want learning. It doesn't mean you need to take out student loans to attend prestigious culinary schools, then fight your way to a decent establishment where some master chef screams at you and berates you for 5 straight years.

And if you find that you're not good at it or it's just something you hate, you don't have to experience the dread of a career change and financially set you and your family back several years.

Doctor McCoy's beans. Don't skimp on the secret ingredient.

Mmmmm... secret ingredient.