The Chef Spirit

To be a chef is to carry the weight of a thousand details—while making it all look effortless. It’s early mornings spent building menus in your head before your feet even hit the floor. It’s late nights rinsing salt from your forearms, staring at the clock, trying to remember if you ate that day. It’s broken fingernails and burned fingertips, and a body that talks to you in creaks and aches—reminding you of the hours, the years, the decades you’ve put in.