However you cook in a high end professional kitchen does not translate whatsoever in a home kitchen. I jokingly say it's like learning how to drive an F1 race car. It's the same thing as a car as a Prius, but very, very, very different. And as crazy as it sounds, I do think it's somewhat applicable because how I would drive a race car is very different than I would drive at home.

And a lot of things are just sort of unnecessary. And so much of professional cooking is about volume, exquisite knife cuts, getting specific kinds of ingredients. They're just really not at all useful for the home cook.