I am a pretty good cook. My father, who retired from his job at the State Hospital as the dietitian, often held a second job as a chef. Mind you, the chef of those days specialized in Baked Stuffed Lobster and Shrimp. He had spectacular corn fritters. He pushed through whatever the menu called for.
He worked for restaurants such as, "The Oasis, The Four Winds, The Chetwood." I really don't know how he did it.
My oldest son also likes to cook. There's something about the process of creating and the result of someone being delighted by your accomplishment.
This is my Lamb Stew. Everyone went, "ewwwww" at the idea of it. Everyone went "Mmmmmm" at the eating of it and had several bowls.