Here’s a piece from Edible Brooklyn’s blog about how line cooking taught me all the most important things I needed to know to run a marathon:
“Line cooking and distance running demand persistence, perseverance, endurance. You have to maintain form even after your body has given up. You have to push through exhaustion and pain without sacrificing precision: put your foot in the wrong place, or miss a stroke with your knife, and you could end up a lot worse than tired.”
Edible Brooklyn: A Chef Tackles the NYC Marathon