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Having worked in a professional kitchen during my time at the university, I can second a lot of what the author wrote on the pressure while working (and I only

Having worked in a professional kitchen during my time at the university, I can second a lot of what the author wrote on the pressure while working (and I only had to feed about 70 to 100 guests during a normal evening). So anybody taking him as an example for undeserved money, is just some big idiot (stronger words come to my mind, but have to stay there). Look at very strenuous working-environments like drilling rigs or anything like this and ask anyone there, what role the "ship's cook" plays.

corin_ 13y ago
That's not the right argument to make in favour of him becoming rich - unless you think all chefs deserve a $20m payout? The argument is that he took a risk (presumably accepting a below market rate salary) and worked hard in the hope it would pay off, which it did. Sure, the fact that his job isn't piss easy to do, and is useful to the company, is what makes this argument work, but it isn't the argument in itself.