For professional chefs, there’s no finish line that means “you’ve made it” – there is no chef on the planet that has achieved a level of excellence too superior to listen to what their customers have to say. There is always room for improvement in this industry.
This is an interesting question in which I believe most would be surprised to hear the different outlooks most chefs have on this. In general, I believe there are two routes chosen by chefs in regards to cooking at home for their families. Some top chefs keep cooking because they love to cook, while others need a break on their days off.
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