With a serrated knife in one hand and a cutting board in the other, I was about to begin my first day as a line cook at one of the most exclusive restaurants in New York City. My first task? Slicing around eight loaves of She Wolf Bakery’s sourdough for service that night. I thought this job would be a piece of cake. Wrong. Not long after getting started, my arm felt like it was ready to fall off my sweat-covered body.