- Joined May 2, 2016
May sound like a silly question but the question is. What is the difference between a professional recipe used in a restaurant kitchen vs a home recipe if there really is one? Kitchen i work in, the chef is very open minded. Any menu ideas we have we can pitch to him and he will consider it. But majority of recipes i know are ones from home, or from random cook books. So what would the difference be between a professional recipe vs a home recipe? In any course, from appetizers to desserts even baking and pastry recipes.