Being a chef in Japan means working a minimum of 12 hour days 6 days a week. The hardcore apprentices only get maybe 6-7 hours away from the restaurant a day, and usually come in for at least a little while even on off days. I'm a little luckier but I'm still pulling something like 87-hour weeks, 93 if you count the train rides that I can never sit down in. Then I have to sharpen my knives when I get home, or get up early in the morning to do it before I go to work.
Thursday, July 30, 2009
Tired
Being a chef in Japan means working a minimum of 12 hour days 6 days a week. The hardcore apprentices only get maybe 6-7 hours away from the restaurant a day, and usually come in for at least a little while even on off days. I'm a little luckier but I'm still pulling something like 87-hour weeks, 93 if you count the train rides that I can never sit down in. Then I have to sharpen my knives when I get home, or get up early in the morning to do it before I go to work.
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