Hi ! Well, the cooking I do at work is *prep* cooking - I do a lot of chopping and slicing and boiling of pasta, etc ... I rarely actually prepare one dish entirely from start to finish, especially during catering season, when the volumes are HIGH, sometimes we're putting out food for a few hundred people at a time. Otherwise, when I am on salad-crew days, I prepare to completion salads for the cafe' ... some other days I work doing prep for our home-style meals-to-go offerings ... so at times I actually feel a little stiffled, if you know what I mean. Fortunately, the food we make is all pretty much custom high-end made-as-much-from- scratch as we can manage or afford ( and keep the price within reason ) ... I worked for 5+ years as a delivery driver for a local bakery, I'd start work at 4 am, those weird hours really messed with my sleep patterns, I had no energy to do *anything* after work, so I kinda know what you're saying.