Like many of you who read this blog, I love to putter around in the kitchen. While I have no illusions about my prowess (or lack thereof) as a chef, when things are going really well, who among us hasn’t imagined ourselves as the chef de cuisine in a fast paced three-star restaurant, dazzling the public with our cooking? After all, we have the Viking range and a bunch of All Clad, right?

Here’s a great story about what happens when one of us actually gets the chance to do our thing in a professional kitchen — the real trial by fire. It’s a funny and sobering look at the real demands of a professional kitchen.