Every cook - professional or not - has a few burns and gashes that tell a story. This article in a recent Sunday NYT paints a pretty realistic picture of how things can *happen* in a pressurized commercial kitchen.
Kevin is the "Doctor" when someone in our kitchen cuts themselves, which usually happens a couple of times to any new cook during the first week or so, and then only occasionally after they develop some better knife skills. He knows how to calm them down, stop the bleeding and tape up the wound better than anyone else. We've taken one or two people to the emergency room over the course of 2.5 decades - one of which was a server who suffered a very serious cut to her thumb when she tried to keep a newly sharpened knife from falling to the floor.
As for Kevin, his worst injury happened back during the Country Fare Inn days, when a pot of hot oil "fell" on his forearm. It was pretty nasty, and caused him to lose serveral days of work. No impressive scars to brag about though. Not like the picture of his hand, below:
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