3. And don’t even think about sick days
Working in the kitchen is not for the faint of heart -- or mere mortals, apparently. "When you get sick, you go to work,” says the chef-owner of a soon-to-open restaurant in Brooklyn. “In 22 years I think I’ve called out once or twice, not including surgeries and things like that. Twice in 22 years. That’s not very much."
4. Cooking is just the start
When you’re a chef at a serious restaurant, you need to be a butcher and a fishmonger, too. "When I worked at Gramercy Tavern we’d get whole lambs twice a week, suckling pigs. Everything that came in was whole: whole fish, whole sea urchin, whole sardines,” says Akhtar Nawab, chef-partner at Table in Washington, DC. “The anatomy of a rabbit is very tricky when you’re working on the line. Carving a rabbit off the bone is very different than cutting chicken off the bone."