The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
Sentiment: NEGATIVE
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.
Being a chef would be too much hard work.
When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.
First of all, I can't really claim to be a great chef.
I never even dreamed of being a chef, and that's fundamental.
It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'