21/08/2026
These days, everyone wants to become a Sous Chef in two years and an Executive Chef in five.
But let’s get real.
You don’t become a chef because you survived a few years—you become a chef because you earned the knowledge, discipline, and scars that come with those years.
A title doesn’t make you a leader.
A fancy uniform doesn’t make you a chef.
And rushing through positions doesn’t make you experienced.
You can’t skip the fire and still call yourself forged.
Work the stations. Master the basics. Make mistakes. Take responsibility. Learn to lead people before you try to manage them.
Stop chasing the title.
Build the skills. Earn the respect. Then let the title come looking for you.
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