prep work is a major part of time spent "in the kitchen"

Cleaning, slicing, dicing is 90% of the process while sautéing, plating, and enjoying is very minimal in the scheme of things -

but if you’re a happy and fulfilled chef its not because you dread the other mise en place - you find the meditative repetitive aspect of it; you build a relationship with the process, and you often do need to ebb into that obsessive place to stay excited about what you’re producing. Like life - if you’re not enjoying the tedious nature of being a human, you really should try to work to change your relationship with that part, since it is so important and such a valuable piece in actually producing the magic.

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