Harvest America CUES BLOG

Painted in Waterlogue

The average worker spends 40 hours per week on the job, that’s 90,000 hours over a 45-year career.   A professional cook who becomes a chef may spend 50-75% more time than that. In some cases that’s more time than a cook will spend with family and friends and sleep combined. This type of dedication seems illogical if the end result is just a job and a paycheck.

Why is it that some gush about how much they love their time in the kitchen and more often than not, look forward to those 10-12 hour days of painstaking work, hours and hours on their feet, intense heat, and incredible pressure from every angle, while others dread another day in Hell’s Kitchen? Is it simply that some people are made for this work and others are not? Could it be that some refuse to look at the downside to working in restaurants?…

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About Me

PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.


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