It's completely fair to say that there's a skill gap, though. Tbh, that's the hardest thing to not point out. People don't understand that the average day on the job is usually more than a month of knife work at home...and that's assuming you're cooking for a family.I couldn't resist. I do try and restrain my bitchiness as a general rule but I have been teaching speech and debate camp to high schoolers over zoom for the last few weeks along with taking a bunch of classes. I'm getting too tired to be nice.
So thanks to whomever started this wonderful thread. I have really enjoyed it thus far. Hopefully we can have fun without hurting anyone's feelings too much.
A minor adjustment for a pro can be a real learning curve for a home cook, but most people don't want to admit that or would rather throw $$ at their ridiculous specifications instead of putting the work in.