Advice to the Younger Cooks
So as this forum is filled with wise and line-hardened chefs, I thought it might be a good idea to see what kind of advice the B-O-H lifers like to give to aspiring young cooks--such as myself. What are you glad you did in your career? Is there anything you wish you had done? General tips?
In looking forward to my career, I thought it made sense to ask these questions. I, and any other aspiring chefs who take the time to read this, sincerely appreciate anything you guys are willing to teach us.