Wow man. Much respect for you real cooks and chefs out there. I work in a vegetarian restaurant where the pace is pretty slow and chill but it can get busy at times. Good thing is i dont need to deal with much of the dangerous stuff like hot pans boiling stuff, hot oil or hot ass ovens. I've tried my hand in a real kitchen and lasted only a day before I came back to my little veggie kitchen. I can't imagine what it takes to make it to the top. Lots of dedication, discipline and strength of character. Thanks for sharing;)