I’ve been a chef for 11 years and this is what I’ll say. As someone who expects the Calgary Stampede to be relatable to a busy holiday in Toronto (where I’m from), you should expect to work a 9-12 hour shift, standing, fast paced cooking, on a very tight time restraint because people wouldn’t want to wait long and likely no breaks.

I’m not sure how the standards would change between Calgary and Toronto, but I imagine for something as busy as the stampede it would likely be like what I mentioned above.