To me, pro cook are a lot about organization, logistic, working within budget. Also a pro has to precook food or organize beforehand, that the wait time for a client has to be limited. Tasks are sometimes divided between people, like one peeling vegetables, one cooking. For a pro at the higher end, I believe there is the pressure to develop a distinctive personal style and develop your own recipe.
Home cook doesn’t need to think of the budget, the sustainability (if the ingredients are always available or not in a certain quality), timing etc. Failure is not a too big concern, whereas a pro cannot fail.
Many pro won’t give out their real recipes, they only give a summary and leave out many details.
