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this post was submitted on 15 Mar 2026
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Asklemmy
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Absolutely, it's amazing how much each spect of the career has different disciplines - for example when you can set up an event from soup to nuts, so to speak: Make a menu, get a budget, get the product, gat the cooks to produce it, execute the event, and then reconcile the costs, feedback from the guests (and your boss/business owner) and have everything go as planned has each its own sense of satisfaction and heartburn.
This year marks 40 years, everything from McDonald's to 4* 5 Diamond restaurants, several countries and 3 continents, which finally led to us opening a humble little BBQ joint ran by just us 2 (and a couple neighbor kids during high season) and it took all that experience (and, luck!) to survive the opening 4 months before COVID, lol.
Cooking at home is more simplified, and more satisfying.
Oof, that must have been brutal. I understand the satisfaction and still try to recognise and store up the good days, but something like Covid is a blindsider that took so many businesses out.
Hospitality here in the UK suffered hugely, even to the extent that the government created an ill-founded system called "eat out to help out" and paid people to eat at restaurants. (And did cause more spreading of the virus). I'm lucky to live close to several good food pubs, but they're still struggling and gradually closing as costs rise.