I was an absolute work maniac, then I opened my first restaurant and then a hotel, during those seven years I had 30 days off. My wife got pregnant (cant remember finding the time).
After our daughter was born my whole perspective on life changed and just before her first birthday we sold the lot. I freelance now with my average week now sits around 35 -40 hours and the funny thing is this, I now work a quater of what i used to but because i charge by the hour I actually make more.
Last summer I was doing some freelance at a large hotel and got carried away with 60 hour weeks, the adrenalin, the buzz, after three months my wife beat the sense back into me.
The weirdest thing is I realy miss those manic days even though, my hands have tinitinitus, and other body parts failing.
One thing I have realised and what realy gets my blood boiling is that employers take our mad work ethic to their advantage
, we work these hours to get the job done, pride, passion all these reasons. If the employers out there compensated chefs for this, then this would be the best proffesion in the world.
Just remember one thing, the chef is the business, without the chef in the kitchen these businesses would not exist. The faster employers realise this, the faster the proffesion will enjoy the fruits of their labour.