Food writer and professionally trained cook Stan Sagner went to culinary school while he was also working full time in a high stress media role. Though he was surviving his classes, he recounts a story of how a chef instructor told him that he would have to choose whether he was going to focus on the course or stick to his full time job. Embedded in that lesson is the advice: do it well, or don’t do it at all. This is a good reflection for those who believe that they can do it all – including me. I have to ask myself: is it worth it, and am I bringing my best effort?
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