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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[–] 3 points 1 month ago

Yeah, for many people they do that! But if your brain is in absolute overdrive by nature it's actually a performance boost to slow it down to a point where you have proper control over it.

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