A family walks into a restaurant and orders a meal. The father orders steak and mashed potatoes and the mother orders scampi. They also order a cheesecake for dessert. They wait about 15-20 minutes and their orders come out piping hot and well plated. They will never know the chefs who cooked their food and the work that went into it. There are a number of people responsible for preparing the food and making sure it is of the best quality possible, but the most important positions are an executive chef and a sous chef. An executive chef is the main chef who manages all the other chefs. A sous chef is the position right under the executive chef and also plays a vital role. And while the jobs of the executive chef and sous chef are similar in many aspects, such as pay, education, and challenging but rewarding work, there are also disadvantages such as the work environment, working hours, and high stress. One of the main benefits of an executive chef is compensation. Culinary arts is a high-risk job; they constantly work around hot objects, sharp knives, slippery floors, usually at a fast pace, and don't get paid much. According to the webpage “Chefs are constantly pushed to their peak performance. I multitask from one thing to another to get things done. The chef finds it very rewarding because people have so much passion. Even if a person says the food is good, that's enough to keep going and keep pushing forward. 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 feel like they learn new things every day, that they get to create things, that they have a purpose, and that they won't go hungry. As reported by Linda Davies “I like how food makes people happy. I love watching their faces as they eat what I have