I am a successful certified chef of 30 years. Recently in a post, a student chef asked me why chefs work such long hours ? I really want to see everyone else input before I answer the student. I have worked 50 to 70 hours a week all my career, 6 and sometimes 7 days a week. I began to look at other professions and found that for some reason, chefs do work more hours then most. Carpenters, plummers and electricians work 40 hours (and most make more money than chefs), business and banking people work 40 hours, teachers and professors work 40 hours..... The student asked me; "who decided that it is ok to work the chefs these hours, why it is not normal for most other professions to work more then 40 hours, and it is expected that chefs are to work more than 40 hours in the culinary industry?" Chefs, what is your answers to this question?