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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[–] 6 points 1 month ago (2 children)

There's a lot of truth to the fact that stress makes a job engaging and rewarding. For me, that level of stress makes me do a better job. Without it, I get bored, have no drive, and disengage. I've learned this about myself over the years and purposely make sure I'm in roles that have higher stress so that I can be happy with what I'm doing for a living.

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