Because of, you know, what's often the unethical treatment of onion farmers. Obviously. (Source)

There's about as much physical danger in this job as there can be for someone not working on an oilrig. Chefs have to watch out for grease fires, slippery floors, burning their hands on hot handles, swiftly chopping sharp knives just millimeters from their fingers...not to mention those onions, which can reduce even the most hardened chef to tears in a matter of seconds.

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