plus, professional kitchens often work in more of an assembly line / complex system.
• You may have someone who just chops meat and is abstracted away, they just deliver you the final product (internal API / SDK) or heck you get it from a 3rd party company (developer API)
• The kitchen ops folks makes sure the infrastructure for cooking is clean, tidy, stocked, and ready to go. Line cooks may not do this (depends on the scale)
• You can’t use a tiny sqlite database (your small pot), you need to use postgres in the cloud (a computerized, massive boiling pot)
• etc
Ofc some of the beauty of high end / michelin star type restaurants is that they “scale up” the craft method so its made with more care, detail, but also higher cost. But this is not most pro cooking!