Aurarchitect for /opacity --
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I wonder if the volume/timing/insanity of a chef/restaurant recipe would scale to a moderately effective home cook.

architect // if you're building consumer or b2b products in the design or construction space, let's chat! // icbk.me/huugo.fc // seemore.tv/free/fc/huugo.eth

It definitely scales on paper, but the infrastructure of home kitchen is less than professional making it far more difficult to execute unless you are willing to outfit a home kitchen with professional equipment.

Community •I cook for a living • Chef •
Previously @ The Restaurant at Meadowood⭐️⭐️⭐️• Email: Jmagg25@icloud.com 


/recipes

/cooked

Professional hood system, a rational combi oven, and if I’m really going for it a molteni.

In reality, a strong hood system and a rational combi oven or similar and adequate fridge space can make the worlds difference. When you have a good hood you can bring in specialty appliances like Conro grill or small hearth

Yeah that’s what I was wondering. My dad was a baker and the professional/home equipment divide was huge. 

If you could upgrade only a couple items, what would they be?