Q. My teenager is expressing an interest in the culinary arts. Why did you decide to become a chef? Is it as stressful as we’ve heard? —Susie, Appleton
A. It has now been more than 40 years since I decided to become a chef back in the ‘80s. It’s hard to believe when put in that context. I started cooking as a young man and what got me hooked—and frankly, keeps me hooked—is that it is a career where we get to make people happy. We celebrate their best days like weddings, birthdays and anniversaries, and we celebrate their worst days like funerals and memorials. Nonetheless, each time we prepare food for others, we have an opportunity to make them happy. From that regard it has been a very rewarding career. As for stress, stress is an internal condition that we put upon ourselves. Being prepared for what we are facing is how I have managed personal stress over the years, regardless of if I am in charge of a large event for hundreds of people; if I’m cooking dinner for friends and neighbors; if I’m cooking in a competition; or if I’m getting ready for a class presentation. In my opinion, being properly prepared is a huge mitigating factor to reduce potentially stressful situations.
