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!
I hate to admit it, but at this point I think I have to. I thrive in a high-stress, high-energy work environment. I’ve worked a few low-impact jobs and I just turn into a lazy schlub. Hell, a couple times I’ve noticed that I’m letting myself get stressed out just so I can actually accomplish stuff.
Which is weird, because outside of work I’m just a happy, lazy dude. Code switching is a hell of a drug, I guess.