It doesn’t matter who you are or how you got your position, there aren’t any short cuts in this profession. You could be the son of the owner, you still have to put in the work, make mistakes, get cut, burned, and chewed out. Because if you slow down, the entire crew slows down. You can ask any chef how they’ve reached their positions, they’ll all tell you it’s by getting cut, burned and making mistakes enough times to learn from them.