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!
It might be different depending on when you get diagnosed. For me getting diagnosed in my 30s it was like seeing my entire life experience validated and that came with things I could do to mitigate the downsides.