I know many professional chefs. They are very good at creating the same dishes over and over. Night after night. Forever.

I love to cook. I graduated from a good Culinary school. But the thought of having to prepare and plate indistinguishable servings of braised short ribs atop creamed parsnips accompanied by wilted greens for the next decade or more would sour my amateur passion.

IMO, professional chefs are more like assembly line workers. They are very creative and are constantly solving problems (altering the formula to accommodate food allergies) as members of a highly trained team, but in reality they are simply recreating a recipe with as much adherence to form as possible. As quickly as humanly possible.

It certainly looks challenging and exciting. But, much like assembling a Chrysler, I would not confuse it with love.