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. I am not a Michelin chef, however, I believe answering this question from a general standpoint provides the same value as if only focussing on Michelin chefs.
- This is something that I have heard countless times. I do not necessarily feel this way, however, I can understand where they are coming from. “I spend 70 hours a week in the kitchen cooking. Six out of seven days I’m preparing food. The last thing I want to do on my day off is cook.”
- The other common outlook some chefs seem to adopt is that they too have spent 70 hours cooking in a professional kitchen this week. The reason they have done so, though, is because that is what they love to do. They love to cook and they love to make people happy with food. I tend to fall on this side of the fence. I do not get sick of cooking. I am so grateful that I have the opportunity to engage in the craft as much as I do. I look forward to cooking for my loved ones on days off. Not only do I continue to practice my passion, but I also reap the extra reward of making the people I love happy with the food I cook for them.