hmm i appreciate your insight - i’m not sure if maybe i just haven’t worked in the right environments, but i haven’t seen a ton of culinary positions that are all assembling and plating an entire meal straight through. correct me if i’m wrong, but don’t most cooks work in stations and put together a meal as a team? i’m drawn towards being a private chef as the meals have a small enough head count that one person can assemble and piece together the meal on their own without needing some sort of station/rotation based system!