Ambition
When I started working for patina Restaurant Group I started off as a overnight cleaner working the graveyard shift not knowing much about cooking but soon found myself to be a Sous Chef after hard work and much persistence. After 3 years of working for the company I got promoted twice and got a raise three times because I had ambition. Most people pay $30,000 to go to The Cordon Bleu to learn how to cook and be a chef I got this for free. So work hard and be persistence, we all have what it takes to accelerate but have to believe in ourselves to do so.
Love to hear stories like this. Sometimes, through hard work and dedication, you can advance beyond what you thought capable when you started. Kitchen staff positions are really built for people like you who can climb the ranks by showing their dedication and ambition. Good luck to you.
Way to go, Chantel! I, too, worked my way up from line cook to Executive Chef, so I know your ambition! SO GLAD to hear this story, and so proud of you! You deserve all the support and congratulations you can get!