I’m just popping in to completely agree with Leifsmama. Being a chef is not an easy job–you really have to love what you’re doing to be able to stick with it.
Hijack for a cooking-school war story. One of my best friends went to Culinary Institute of America in New York, probably the most demanding cooking school in the U.S. The poissonerie (fish) chef was especially psychotic. In the class before hers, one of the students screwed up a filet - and I mean royally, only-fit-for-the-stock-pot screwed up. And of course it was something expensive. So the chef picked up one of his knives and winged it at the student so that it landed in the wall about an inch from the student’s head. He informed the kid:
“I only miss once.”
Kid was not seen again.
As she explained it, getting into CIA was no problem. Staying there was. It’s been almost ten years now, so it’s possible it’s changed, but the culture was almost comically macho. The only one of our friends who really “got” what Lisa was going through was the woman who went to Annapolis.
That said, Lisa’s had a pretty good career, so I think she’d say it was worth it.
For the great majority, simple is better… sandwiches, chili, mac and cheese etc.
but every once in awhile when my girlfriend is around I’ll make something special, even if it does drain the wallet a wee bit 
I love Top Ramen and Slim Jims. Del Taco is great, too. Sometimes, I’ll go all out, especially if I have company. I like to cook for other people, but when it’s just me, I’ll eat bread and butter and be okay with it.