That has little to do with confidence but there are certain techniques that can’t be replicated in home kitchen because certain tools are not available (or very rarely) and so it is physically impossible to recreate certain dishes - can you create good Chinese/Asian food in a home kitchen - yes. Can you create wok hei in a regular home kitchen - no. Does food from a good restaurant kitchen which knows how to “create” wok hei tastes different/better than something similar cooked in a home kitchen - yes
Similar with pizza - can you create good pizza at home in a regular oven - of course, many people are doing it and there are many pizza styles which can be easily recreated in a home kitchen (many good chapters about it in Modernist Pizza). Can you make a good Napolitanean pizza in a home oven - no, because, similar to the wok hei, you are missing key tools which make it physically impossible in a home oven which doesn’t heat to 900F. So overall it boils down if you want to replicate exact techniques (which is sometimes not possible in the home kitchen) or do you want to create a good tasting dish which has some other characteristics (which is always possible)
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