At least once a week, someone asks me why I don't open my own restaurant. That's sort of like asking someone who prosecutes serial killers why they haven't murdered anyone yet. There are sooooo many reasons that I haven't opened a restaurant, beginning with the simple fact that cooking for more than six people makes me want to cut my hands off.
Well, for anyone contemplating becoming a professional chef - especially those who think they have the stuff to be the next Bobby Flay - here, from SF Weekly, is a reality check that's sure to dash your dreams. Hopefully this will also serve to dissuade anyone else from inquiring about my own new restaurant. Read and weep.