Fact: chefs are really great at playing the overworked and under-appreciated martyr card (deserving though it may be). So when The Wall Street Journal tapped Daniel Boulud for their monthly write-up The Columnists, in which “six luminaries weigh in on a single topic,” he obviously felt compelled to point out that chefs work harder than Olympic athletes. Because this month’s column is dedicated to “obsession” and well…no one does it better.
“By nature, chefs are already pretty obsessed people. It takes a lot of perseverance and stamina to be able to become a great chef. If you want to be an Olympic swimmer or champion, you have to obsess about training for something like eight hours a day. Cooking is usually 12 hours a day.”
You can read the rest of The Columnists…column…here
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