We in the business use a term called go hard or go home. This is a way of life for anyone who is serious about becoming a chef. The bottom line is, there is no way of getting around paying your dues in this business. Every day that you step into the kitchen you must bust your ass to get better or your are wasting your time.

Working in the restaurant business is to hard of a job to just be going through the motions. You must have the chef mentality at all times and take advantage of every opportunity to learn and develop the necessary skills to be a great chef. If you do not want to be the best you can possibly be then just find a different occupation, because being a chef is going hard.