CNN
In his kitchen, chef Seamus Mullen is cutting up avocados as he recalls a time when it felt like he was the one getting sliced.
“Initially, I just felt like my whole body was achy. It went from that to acute attacks, like having a knife stabbed in my shoulder. Then I would get a pain that felt like there was a nail going through my joint. I had no idea what was going on.”
He tried his best to work through the pain, chalking it up to exhaustion from long hours in the kitchen. For a new chef trying to break into the industry, 16-hour work shifts and 90-hour weeks were the norm.
“It was really brutal, but that’s sort of how you cut your teeth and learned how to become a professional chef. We worked hard. Unfortunately, we didn’t necessarily work smart.”
But the hard work was paying off. Mullen’s star was heating up in the culinary world. Outside of his restaurant work, he began appearing on shows like “The Next Iron Chef” and “Chopped.” He didn’t have time for the mysterious pains to derail his career.
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