Hey, guys I'll start by explaining my situation and I appreciate any legitimate advice I can get. I have had a lot of trouble over the years deciding what kind of career is right for me. I was committed to climbing the ranks in a machine shop and once I pushed for my work ethic to be beyond everybody else I knew, for better or worse it opened a world of opportunity for me. I already had a hard time deciding what I was going to do before I committed myself to the machine shop, but as a manager there I was seeing the raw numbers of how much of an impact I was making and I thought if I apply this to a job I like, I'd probably be pretty successful. So, long story short, I eventually took an interest in cooking after I made jagerschnitzel one night. I had no idea food could be that good! It threw me into a frenzy and I was cooking almost every night. I was cooking anything from obscure asian dishes to French. I was experimenting with anything and everything all the time. I became a better cook than my wife in a matter of months. I had never been so turned on by something in my life. I decided I could never get into the industry and manage my family at the same time, let alone find an actual chef that cooked actual food in the area who would be willing to teach me. So, I tossed the idea. Now, it's just clawing at me in the back of my mind. I like working under stress, I like chaos, I like working fast but I can't get over the idea that the hours are going to put a huge dent in me seeing my kids grow up. I can do what I can do make sure I spend real quality time with them the little that I do, but that's all assuming I could learn at the hands of a truly exceptional chef. So, this is where the "no BS" part comes in. I don't mean to come off as a jerk, but I know for a fact that almost everyone exaggerates about how much they work. Especially hard working people. Hard working people in every industry exaggerate about how many hours they put in all the freaking time. Chef's are no exception, I'm sure. So, what's it really like to learn to cook real quality food, like French classical? What does family and life balance? I think the loudest and most opinionated (reddit) who talk about how terrible the industry is probably hate their job and they just yell at their kids on their days off and say "this job has ruined my family". No doubt it's a huge challenge, no doubt the hours are hard and the pressure is real, I'm not saying that at all. But, I really would like to hear some sound advice from some accomplished chefs out there who say how they do it and I'd like to avoid the people who bring dark clouds with their advice to boost their image. I'm not sure if I want to do this, after reading all the horror stories, but horror stories are also the only ones people like to write. Thanks, everyone.