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!
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.