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!
Being on Lemmy, I’ve started to notice how little I know about conditions I’ve had my whole life. I guess I simply got the diagnosis and then that was it, for whatever reason didn’t really feel much interest in reading about it.