Take the best from your instructors and leave the rest. Understand the cooking background of your teachers, learn a little of everything in the field. Learn how to fix stoves, drains, dishwashers and more. Build a nice foundation and go on building your future one brick at a time so that your career is strong and tremor free. I feel that a return to uncomplicated cooking is a must.
Chefs have to return to the basics and lead their proteges through intensive programs of training.
American Chefs have to learn the art of simplicity. We live in a country of exageration, big cars, lots of shoes, lots of clothing, large portions. This influences the young apprentice to always search for extravagance. Study it well, study it forever and put it on the plate. I personally enjoy a style of cuisine that reaches for the past.