What would you do if you became a chef in a Michelin-starred restaurant?
Chefs working in Michelin-starred restaurants are required to do a minimum of 12 hours or more of continuous work a day, during which there are few breaks and no sitting down. You do things that are extremely repetitive yet are required to be precise, such as slicing hundreds of tomatoes, potatoes, lentils ...... a day and not cutting them in the same way etc.