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.
Do you really want to be a chef? Think very carefully before you answer this question. Did you know that the employees of Wendy’s across the street from Penn Station on 34th Street receive higher wages than the entry level cooks receive at the three-Michelin-starred Jean Georges located in Columbus Circle in the Trump Tower?