Chefs spend their days preparing some of the most elaborate, carefully crafted meals, often for high-ranking citizens and lovers of fine dining. Yet many of them rarely eat what they cook.
Between constant tasting, long hours, and the fast paced nature of the kitchen, cooking becomes a routine chore rather than pleasure. By the time their shift ends, they are exhausted and low on appetite. Many chefs skip meals altogether or settle for simple meals far removed from the elegantly plated dishes they serve.
