Sushi Bar interior

Chefs and restaurant owners hear it all the time: “$36 for that? I can make that dish at home for $10!”

It may be true that the home cook can make a dish for less than a restaurant kitchen, in part because the home cook isn’t paying for labor or workers’ comp. They’re not breaking out the cost of spices or tinfoil or rent. And they may not be splurging on premium ingredients.

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Ryan Stock, owner of Sushi | Bar

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