My first job after moving to Springs in 1985 was as a freelance copy editor, which made sense after years of writing. My second job, taken in 1986, was as prep cook at Bruce’s restaurant in Wainscott, which made sense only because I liked to cook. I had never worked in a restaurant or cooked professionally. Even in my home kitchen, performance anxiety was part of every undertaking. But my idea of prep work was what I did before cooking a meal at home — chopping vegetables, washing salad greens, peeling potatoes. How hard could it be?