How I learned to say "yes, chef"

Notes on becoming who you want to be

Of all the things you need to survive as a professional cook, one thing stands out from all others.

And it isn’t great chopping skills, “asbestos” hands or a weirdly sensitive palate.

What you really need is a superhuman tolerance of repetition.

The obvious assumption is that this repetition refers to the job itself. The endless chopping of vegetables, for…