A family walks into a restaurant and orders a meal. The father orders steak and mashed potatoes and the mother orders langoustines with shrimp. They also order cheesecake for dessert. They wait about 15-20 minutes and their orders come out piping hot and beautifully prepared. They will never know the chefs who cooked their dishes and the work that went into it. A number of people are responsible for preparing the food and ensuring it is of the highest quality possible, but the most important positions are the executive chef and sous chef. An executive chef is the main chef who manages all the other chefs. A sous chef is the position directly below the executive chef and also plays a vital role. And while the job of executive chef and sous chef is similar in many ways, such as pay, education, and challenging but rewarding work, it also has disadvantages such as work environment, schedule work and high stress. A major benefit of an executive chef is compensation. Culinary arts is a high-risk profession; they constantly work near hot objects, sharp knives, slippery floors, usually at a fast pace, and they don't get paid very well. According to the webpage, “Chefs are constantly pushed to perform at their best. They multitask, from one thing to another, to get things done. The chefs find it very rewarding because they have so much passion. Even if a person says the food there is good, that's enough for them to continue and excel. To be honest, chefs have mixed feelings about being a chef. On the one hand, they have to deal with burns, cuts, long working hours and intense stress. But on the other hand, chefs have a feeling of learning new things every day, creating things, a sense of purpose and the fact that they won't go hungry. As Linda Davies reports: “I love the way food makes people happy. I like to watch their faces while they eat what I have