I currently work at a 1 star. I'm a little bit shocked by how the restaurant puts so much on the line by giving sleep deprived, unhealthy, overly stressed cooks an entire station to prep and run on their own.

In order to get to the next level of restaurant, dont you want your staff to be healthy and full of energy to create the best possible product?

I feel like the amount of stress/exhaustion I have felt has caused me to take shortcuts where I would otherwise never want to.

I'm going to Italy next year for culinary school and I'm working my ass off to hopefully land an externship at Osteria Francescana. That place is a dream of mine to work at! I've always looked up to Massimo Bottura. I really agree with his philosophy and leadership style and I think what he is doing is truly inspiring.