Well said. I went to Chef school when I reached 50 years of age with a huge passion for baking. Thereafter, I worked at a 5 star hotel up until recently and with a heavy heart I left — main reason being an energy sapping boss coupled with no life and a pitiful salary. Now before shooting me and telling me it’s all passion and not about the money, let’s put things into perspective. Kids here study for nigh on 3 years and start their careers as commis chefs earning a lower salary than a warehouse sweeper. If only the glory people bestowed on chefs would be coupled with a fairer deal. I am now employed as a manager for a facilities company (still involving food) earning a salary that says “hey! You are worth it”, and over and above still able to do my baking from home. There is so much more that can be done to improve the lives of chefs.