Ask any chef who owns his own restaurant and he will tell you that even on his best days, and there are plenty of those, he has his hands full. He has many good days throughout the year because his sleeves are rolled up to just above the elbows and he is hard at work, much harder than many others in the food services industry, for most of his waking hours. They usually start when it is still dark out there, and always seem to end when it is pitch black at night.
Never seeing much of the daylight pleases him because way past the bewitching hour, after closing his last receipts and taking another good sip from his favorite Chardonnay, he would have seen that his takings were pretty good. He has more than enough in the safe to pay his maitre d and waiters. There’s more than enough cash in the bank to take care of the baker, butcher and candlestick maker, yes, quite literally.
He’ll also have enough to take care of stock inventory overhauls as and when they are needed. These are costly enterprises, but when one of his large commercial refrigerators decides that enough is enough, the master chef dials up his preferred source supplier who, in turn, rustles through his large bin of spare commercial refrigerator parts to see how he can help one of his most valued customers out. And when a part has been detected, he’ll also be up at the crack of dawn to see to it that that big refrigerator down at the restaurant is humming again, long before the doors for the next trading day needs to open.
Big fridges have their off days, but big chefs can rarely afford to have one of their own.