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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[–] 10 points 1 month ago

No. That's like wanting to be a doctor and having to work on call at the ER. they are dues and need to be paid.

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