There’s a lot in this metaphor that seems valuable! Cf. “homebrew” in tabletop role-playing games.
Best practices in a commercial kitchen will differ from those in a condo kitchen. Some things are only worth the effort to make in a large quantity, which can mean not at all at home. At the same time, no restaurant would care enough to make a picky-eater loved-one of yours their masala chai specifically without cinnamon, or something. Tools that wouldn’t make sense in a space-strapped restaurant kitchen may be okay if you’ve got suburban-size cabinets.
What is the bash script of the kitchen?
What is the Trader Joe’s pre-chopped mirepoix of code?