I mean, both kitchens are "real" kitchens. They have slightly different parameters, sure, but I don't think there's any need to dump on fine dining like that. A greasy-spoon cook would also experience a period of adjustment if dropped onto the line of a Michelin-starred restaurant.
For that matter, the kitchen in my house is a "real" kitchen, and if I put a flat-top on the stove and parcooked meats in the oven any decent cook could probably put out several hundred egg breakfasts. The real bottleneck would be toast, I don't think my vintage Sunbeam is up to the job.
For that matter, the kitchen in my house is a "real" kitchen, and if I put a flat-top on the stove and parcooked meats in the oven any decent cook could probably put out several hundred egg breakfasts. The real bottleneck would be toast, I don't think my vintage Sunbeam is up to the job.