To be a chef you have to be able to cook many things at once and know instinctively when they are all done even if one is supposed to be rare, medium, well done, ect... I have worked in kitchens with decent chefs and just seeing what they do boggles my mind. It is a true art and when the kitchen goes busy it is like a war zone where they are fighting for their lives... definitely a job I would never want to have, I definitely have great respect for them for sure.
The chefs that actually leave the kitchen and talk to their customers after they have dug into their meals are awesome. That kind of interaction brings so many customers back.