Think you're too busy to cook?
Seriously over-accomplished chefs – the world's best under 30, according to the S.Pellegrino Young Chef competition – work six days a week, 15 hours a day at restaurants.
They're chopping, slicing and recipe developing, only to have one day a week – if they're lucky – to relax.
Oh, and they also have to do laundry and all those other chores adulting requires.
Somehow, on top of it all, they still have time to cook... at least on occasion.
I spoke to some of the best young chefs around the world to get a sneak peak into their home kitchens.
Here's what's cooking:
Gakusei Kaikan, Japan
– Seira Furuya, 27
-- Shintaro Awa, 29, Restaurant Epicure
– Nikolaj Schmidt Skadborg, 29, Restaurant Sletten
– Nikolas Billis, 29
-- Olivier Campanha, 36, F+W
-- David Andrés, 29, ABaC Restaurant
-- Matthias Walter, 28, Burgrestaurant Staufeneck
Dubai, United Arab Emirates
– Gregoire Berger, Restaurant Ossiano Fine Dining
Auckland, New Zealand
– Leslie Hottiaux, 29, Apero Food & Wine
New Delhi, India
– Tarun Bhatia, Ek Bar
– Sean MacDonald, MARKET Restaurant
– Chang Liu, Jing An Shangri-La Hotel
Los Gatos, California
– Mitch Lienhard, 29, Manresa