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Wednesday, May 25, 2011

10 Reasons You Can't Be a Professional Chef (Even if You Make Really, Really Good Lasagna)

Posted By on Wed, May 25, 2011 at 10:06 AM

Page 2 of 3

click to enlarge Tell me you like this salad, or I'll kill myself. I've already taken the sleeping pills. I'm ready to go.
  • Tell me you like this salad, or I'll kill myself. I've already taken the sleeping pills. I'm ready to go.

4. You suck at being handy. Have fun "creating your art." When you're done with that, you still need to figure out how to fix the pilot light on the grill. Plus, the reach-in door keeps spilling cold air onto everyone's feet. Chefs don't just chef, they're also carpenters, electricians, coaches, plumbers, managers, and therapists. Are you ready to talk your sous chef through a divorce whilst simultaneously unclogging your dish pit with a ladle?

5. You have no idea what food costs. You can't look at a dish and calculate how to save another 30 percent. You know those weekly reminders Mint sends about being over budget on groceries by about a million dollars? You're fired! Most restaurants survive by the skin of their teeth and they can't call mom to pay rent when they're screwed.

6. You really, really need eight hours of sleep in order to function properly. Most chefs work 60 to 100 hour weeks and don't use it as grounds for justifiable homicide. Remember that one time in college you stayed up for two days studying and couldn't remember how to open a door? Welcome to your new life.

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Laura Beck

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