Actually, disagreeing with my own tags here a bit but being exacting and precise with the level of quality you get with ingredients you work with, ie putting in the labor value, and extracting as much value (nutrition, creativity, tradition) out of those ingredients as you can with even as something that seems as simple as cooking pasta can make it really frustrating/irritating/etc when you do fuck something up and overcook something you put a lot of work into. because even cooking pasta isnt as simple as it seems, a lot of labor goes into the process of growing, harvesting, processing, preparing, cooking and serving food. when youre in the position in the labor chain where chefs and cooks are at, the environment of a restaurant kitchen which is hazardous in so many ways, high volume, often low pay, depends on food-as-profit rather than as nourishment, the conditions create kind of a pressure cooker effect where employees will lash out at themselves, the process, the pasta theyre overcooking, and even each other because the material conditions are geared in the same way any capitalist industry is, to extract as much profit and value as possible by squeezing labor and laborers to death. another point, but one i think about so much because i spend so much time in a kitchen: a lot of kitchens especially at the fine dining level operate on hierarchy, which necessarily attracts people who are more easily coerced into submitting to hierarchy and those who are comfortable enacting the violence required to maintain hierarchy, usually by way of trauma from their own material conditions, eg: abuse leading to unhealed violence and anger issues, capitalisms inherently abusive nature, etc.
and this goes hand in hand with the violence of men and patriarchy, the bro culture and male camaraderie and sometimes military, abusive nature of many, if not most professional kitchens is right in step in with the capitalist conditioning to create ideal complacent laborers who know their station. i wish i had more of the relevant history of modern restaurants and kitchens (which iirc is descended down from 18th and 19th century french aristrocratic institutions) on hand to back any of this up but i hope i make enough sense here anyway. thx for coming to my ted talk