I once had a partner that was a serious orchestra player. She had a technical degree but chose to work in an industry that was exceptionally stressful and paid poorly. She once asked a New York Philharmonic player what would happen if he missed a note and he replied that you could lose your job. I couldn't really understand her choice of career until I was hanging around after a performance, and I saw the camaraderie and the fun that the musicians had back stage. They loved music and loved making it. I imagine, that for some people, being a chef is just a job but for others it's the camaraderie and the pleasure of creating.
I have one good story about the kitchens of top restaurants. I have a friend, charming, smart and funny. When she was younger she attended a one of the world's most famous cooking schools and was happy to land a job in the kitchen in a Michelin rated New York restaurant. There was a chef and many sous chefs, but she was assigned a workspace with a small oven where new recipes were tested. She would have to prove herself before she would allowed to work on food for the patrons.
At some point, the head chef approached her and told her that she might be ready to move to the main kitchen, but first, one special test. She was supposed to prepare a kettle of stock, made from all sorts of unusual ingredients. She even had to visit other restaurants to ask for some of the ingredients. After running around town and cooking for hours, she told the chef that her carefully produced result was ready. She brought it to the main kitchen; everyone stopped working and watched as she brought it over to the head chef. He took one look and said sternly, "But where are the vegetables?" With alarm she realized she was supposed to keep the vegetables and not the stock!!! She was so surprised it left her speechless. A few seconds passed, and then the audience of under-chefs couldn't keep quiet and burst out in applause and laughter--it was just a silly initiation ritual that marked her promotion.
I have one good story about the kitchens of top restaurants. I have a friend, charming, smart and funny. When she was younger she attended a one of the world's most famous cooking schools and was happy to land a job in the kitchen in a Michelin rated New York restaurant. There was a chef and many sous chefs, but she was assigned a workspace with a small oven where new recipes were tested. She would have to prove herself before she would allowed to work on food for the patrons.
At some point, the head chef approached her and told her that she might be ready to move to the main kitchen, but first, one special test. She was supposed to prepare a kettle of stock, made from all sorts of unusual ingredients. She even had to visit other restaurants to ask for some of the ingredients. After running around town and cooking for hours, she told the chef that her carefully produced result was ready. She brought it to the main kitchen; everyone stopped working and watched as she brought it over to the head chef. He took one look and said sternly, "But where are the vegetables?" With alarm she realized she was supposed to keep the vegetables and not the stock!!! She was so surprised it left her speechless. A few seconds passed, and then the audience of under-chefs couldn't keep quiet and burst out in applause and laughter--it was just a silly initiation ritual that marked her promotion.