Being a cook means having an enormous amount of dedication. The money and the hours suck. The work is physically demanding and never ends. You have to really be dedicated to the craft of cooking, the idea of doing it well, always improving, and have a silly amount of pride in what you do.

As I left work the other day, I encountered this guy, a sushi chef at the Japanese place around the corner from Edzo's, cleaning his sharpening stone on the concrete in 13° weather, scraping it against the pavement in order to get all the metal shavings out. Now *that's* dedication.

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