WASHINGTON — Chefs talk about pressure all the time: brutal shifts when the wait for a table spans an hour, for example, or an important critic is in the restaurant and the best sous-chef just sliced her finger to the bone. Still, they don’t know pressure like the cooks at the Sweet Home Cafe in the National Museum of African American History and Culture.adcelannotate = {"mobilepaywallcategory" : "MOBILE_PREM-LIFE_ENTERTAINMENT","nativepaywallcategory" : "NATIVE_PREM-LIFE_ENTERTAINMENT"};