Ironically, although the aim of fine dining appears to be to create an ideal dining experience, the main character in a fine dining restaurant is not the diner but the head chef. The dining concept is the priority, eating comes second.

We have moved on from defining successful careers as a strict, linear progression. A successful career does not simply have to involve graduate-level jobs.

If a job allows you to pay your bills, while providing enjoyment and meaning to your everyday life, then I say it’s a job worth doing.

We now find ourselves in a new generation of chefs who evolved beyond and even reject the traditional paths of culinary education.

And honestly, I do think it’s for the best.

No cryptic job title, no arduous description trying to explain what you do day to day, or what the purpose of the position is. You’re a chef. You cook. You feed people. And ideally, you do it well.