I don’t smoke anymore, but back when I was working as a line cook I used to smoke like a chimney. I’m real happy I stopped, my sleep took a while to get better but now it’s way more restful then when I smoked. Weed is chill in moderation, not if it’s your only way to relax after a long day of too many hours under high pressure.

Still get a bit of a craving every now and then, but I think it’s just when I’m bored.

Mise en place is essential in my mind and one of the most important skills I learned early on in culinary school. At home if you don’t want to dirty a ton of dishes, you can organize ingredients (veggie ones anyway, still need bowls for spices/liquids) into small piles on your cutting board. Then just grab a bench scraper or the side of your knife and toss the ingredients in as needed.

Also, get a kitchen scale. You won’t need it all the time but it’s so much easier to just stick a pot on top of a scale and add 500 ml of chicken stock than it is to have to measure 2 cups in a separate container. This is especially good if you’re looking to blanche/simmer something in a flavorful liquid like stock or broth