I tend to be the same. I actually am an excellent gourmet cook and baker, but I don't cook or bake much any more and thus seem to have lost a lot of skill, if not desire.
For years I entertained frequently and very well, belonging to several gourmet groups. I then moved into more informal cooking, but cooking for larger groups. As I have got older I have found I am just too tired to stand in the kitchen following all those steps and it is not as interesting to cook for one on a daily basis. Thus when required, my cooking isn't what I hope it to be. So I stick to old well practiced dishes (always made from a recipe). Further, when I did gourmet cooking one didn't watch the calories or fat content. And a lot of flavour is in those items - I just don't seem to be able to make the conversions except on a daily basis. Surprisingly, I and my cohorts survived and few, if any have any diet related problems today. My daughter, who would never learn to cook when home, now is a great cook and organized to the n'th with very healthy choices. I think it is what you regularly do that makes you good, even if that every day is cooking poorly 
BUT I am allergic to almost everything a person eats! Literally, I can eat maybe a half dozen different things, so I think my bad cooking is a defense mechanism! 
But my DH is a great cook, so it works!
