I assume one becomes a chef because they have a love for cooking and food and the artistry involved, but I can't think of anything more eroding to that love of the craft than the kind of working day I see chefs and other kitchen staff go through. It seems to an outsider like me that it's basically a shift-length panic attack, every day. But that can't be the case, or no one would do the job!

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[–] 43 points 1 month ago (1 child)

There's certainly stuff like The Bear or Hell's Kitchen that present one view of things, but you might want to give Jiro Dreams of Sushi a watch sometime, which shows a alternate view. Guy runs a ten seat Michelin starred sushi joint that does a ~500 dollar tasting menu with 20 courses. He's not rushing things.

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