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Chef

Bell Curve

1
5%

Your first dish at the new place? Restaurant Flambé. Guess you should have been watching the open flame a little more closely. You can already see the red sirens in the distance fast approaching….

2
25%

You're a short order cook at the cafeteria of a children's museum. You’re not all that proud of the food you cook (mostly square pizzas), and it smells like kids everywhere. Where did you go wrong?

3
50%

You're a chef at Applebee's. It's always packed, so you don't really have to worry about losing your job, but you also don't have any freedom as a "food artist" and you have to tell people you work at "Applebee's."

4
75%

You are the head chef at an upscale restaurant in downtown Los Angeles. You charge twice what most other restaurants do for half as much food. Ha—suckers.

5
95%

You host your own hugely successful cooking show, in addition to owning a very well-known and celebrated restaurant about a mile from the studio. Plus, you don't feel the constant need to throw metal strainers and wire whisks at people, so you'll sleep better at night than someone else we know.

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