Actually, I never thought it would be a career. Decided to take it to the max. I've worked at very good restaurants. The challenge and opportunities are mutually benefitting. It's a challenge like any other business.
Chefs do have to work longer hours then most people.
I haven't found any other challenges. I do what I do and have been well received. When I travel I bring what I can back with me. I bring spices back from my travels, I like to recreate what I have had in the country that I've just visited. An example would be a watermelon salad like I had in Israel.