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Apprentice chefs entering a professional kitchen must quickly —adjustadjustmentadjustedadjusting to a punishing pace that leaves little room for hesitation. Head chefs typically —rotaterotationrotatingrotated new recruits through repetitive tasks before entrusting them with a single dish, a method that builds both —precisionprecisepreciselyprecisions and speed. Those who cannot withstand the pressure often —quitquittedquitsquitting within the first month.