Totally acknowledge that for professional kitchens avoiding loss is a skill they are absolutely going to employ. “Don’t eat fish on Mondays!” from Kitchen Confidential and all. I just think it’s interesting that when we talk about comparing home and pro cooks, a lot of the focus ends up being on the skill set related to the straight up cooking, when there is also so much about kitchen management that is worth (at least for me) strengthening as a skill set that gets left out of the conversation. No one talks about whether a home cook would benefit from professional instruction on how best to store perishable vegetables in their fridge. Or whether that fridge has the oomph that a restaurant walk-in has (versus someone else’s point about home versus restaurant cooktop BTUs).
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