One reporter in Miami got the chance to be a "professional" cook for a week. Having grown up with a mom who's an educator chef, I know that the kitchen can be an energizing and dangerous place. I've worked with my mom a number of times on different banquets throughout the years and I'm always exhausted by the end of the night.
I've also worked with the American Culinary Federation Chefs of Milwaukee for the last few years . I've eaten some of the best meals of my life with this organization. They are phenominal chefs. They are also some of the most charitable people I know. They have hosted charity dinners for the Center for Blind and Visually Impared Children for the last few years. They get donations for the event and volunteer their time to make the food. We're talking chefs with years of experience and students who are still learning all in the kitchen together working their tails off for free!
While I admire these chefs (and my mother) I would never want to be a professional chef. I like food too much to make it my job!
To get an idea of how much work it really is, check out the link to the reporter in the kitchen in Miami. The article is well written and gives you a good flavor for a professional kitchen: http://www.myrtlebeachonline.com/living/food/story/623286.html
This is one type of spider strainer that the reporter mentions in the article. I haven't had use for it in my kitchen personally, but in a professional kitchen it's a necessity.
BTW: When I cut my finger cooking in January and needed three stitches in my thumb, the chefs I've worked with didn't give me a hard time. Instead they showed my their cooking scars. My thumb still hurt, but they made my pride feel a lot better.
