“Did you have to cook on Thanksgiving?”
My response to that question is to downplay the “have to” part and replace it with a “get to” part.
For me as a chef, there is a wide, blurry line between work and play. To understand this division concerning vocation and lifestyle, you only need to look at the books on my nightstand. Interspersed in the stack of well intentioned but unread novels and nonfiction are the most frequently perused cookbooks and food magazines. I’m sure some psychologist would attest that this is probably not healthy and would press for a more … more »