Comment on Is it every aspiring chef's dream to work in a hectic high-stress kitchen? If so, why?

SnotFlickerman@lemmy.blahaj.zone ⁨2⁩ ⁨days⁩ ago

Not the field you’re talking about, but I worked in television news broadcasting for a while, and yes, the goal was absolutely to get a job at a bigger station with more news and thus more work and faster pace.

Our production manager used to try to train us for the bigger markets as well, he described it as making sure the team could “think on their feet” and deal with unexpected scenarios calmly and quickly.

So at least in that industry, yes, the goal is to end up in a more high stress workplace.

Believe it or not, some people actually really thrive in high-stress environments and do terribly in low-stress environments because it’s simply not exciting enough to keep them engaged with the work.

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