The tool that I use most in the kitchen is my brain. You have to mentally figure out the sequence of events in setting up and serving a buffet, catering or a meal period without the use of notes, reference books, etc. Besides my brain, I would say that most Chefs couldn't live without their favorite chef's knife. With the proper use of this tool you can meet just about any need you may have. You have to have self-discipline to succeed in our business.
Success is primarily the responsibility of the individual.
A school can only teach you so much then it is up to you to insure that you use all of the materials you've been taught to your best advantage. They are very important. They set a standard of knowledge and competency that an employer can trust in hiring new personnel. A graduate of an ACF accredited culinary program can achieve the first level of certification upon graduation at no cost. This will put you on the first rung of the ladder of certification levels.