I always compare my carreer as building a house. Many people go to cooking schools, expect to be a chef when they graduate, that house has no foundation, it collapses. The food business is very particularly difficult to make money in. Balancing gourmet dishes and food cost is the technique that makes great chefs successful. I've seen many average cooks make millions and too many gormets who couldn't run a popcorn stand and stay in business.
Experience is hands on.
Starting from s dishwasher up the ladder to Executive Chef. Takes many years of hard work and sacrifice. Many people go to cooking schools, expect to be a chef when they graduate, that house has no foundation, it collapses.