With all due respect to the self described "ranter", there are more reasons to chill and pitch quickly than the obvious need to get your yeast going before wild yeast or bacteria (which IS a very real concern...and NOT mis-information). It's simple logic: The longer a pot of sugar is NOT inoculated with your yeast strain, the more likely it is to become inoculated with another...or bacteria. Also, by moving the wort first to a temporary holding container, you risk hot-side aeration, in which there is oxygen uptake which causes staling of the beer. Then you move it again to the fermenter, again subjecting it to oxygen. And finally, the precise reason we chill beer quickly is to get through the bacteria "danger zone" as quickly as possible and get the good yeast going fast.
And this is one reason virtually every commercial brewery in the world invests a lot of money in a chiller.
Sanitation aside, another significant reason to chill beer quickly is to achieve what is called a "cold break", wherein the protein in the wort comes out of solution, clumps together, and drops out of the wort. Excess protein leads to chill haze and instability (i.e. the beer will go stale quickly). There will be no cold break unless you chill quickly and your beer is likely to be cloudy (when cold) and go stale sooner than it otherwise would.
By the way, I'm an advanced brewer of over 25 years, I teach brewing at a local college, and am the owner of a homebrew supply shop. I do know how best to make beer...and would never suggest letting wort slow chill...it's simply asking for trouble.
Having said all that, I also believe that there are more ways than one to make beer, and if it works for you, by all means, do it. Just know that your beer will not be as good as it can be if you take short cuts like this.