When I was a chef, I would run 3 miles after work every day. My wife thought I was nuts when I told her that, but as active as that job was, it was much more standing and thinking than running. The run was like opening a flood gate to just get it all out. Your way of exercising before work probably works much better, but I was deeply of the mindset of not waking up any earlier than absolutely necessary. Now when I’m on day shift, I have to get up at 3am, so I don’t think I’d exercise before work now either lol. On night shift, there’s plenty of time before work, but I gotta be ready to work until like 4:30am, so it’s still tough. 12 hour shifts are rough. But I usually get pretty good exercise at work, so I think that’s covered okay.

The stress of being a chef is real. Inventory, ordering, scheduling, difficult customers, unreliable staff, equipment breaking down, etc. I’m still passionate about food, but I’m not ashamed to admit that the stress was too much for me and the pay too little. I’m glad you found a way to keep going. You’re a stronger person than me for that. It took years, but I think I’m getting the hang of cooking for two instead of like forty haha.