In my 21 years of experience, I have gone through different kinds of cooking environments. At home, I grew up on food my mother and father cooked, given their busy lives, it was a form of communication, a sort of love language. As I grew older and decided to follow through with it professionally by opting to go to a Culinary School, I was exposed to the severe pressure and level of standard a kitchen demands. The instructors despite dealing with someone my age were harsh with their words and strict with their rulings. Gradually, I got used to the environment - acing practical tests, while failing at memorization and history - I felt a sort of vindication when I got into this French Restaurant. The fruits of investing in my practical skills were amplified by the shift in circumstances. Unlike in Culinary School, albeit harsh, we were still given everything we needed, my first taste of a real-life restaurant told me differently. It was make do with what's there while still churning out exemplary dishes. Three months later, I finish my OJT and I was all but reassured that my skills were top notch. Hence, it took me a while to settle for the job I'm currently in. In Ippudo, I felt like my grasp on things did a 180. They would place me in one station, which obviously would be hard, and once I start getting a hang on things, they shift me to another station. It was a loop and a cycle, but every time I was given a responsibility, I took it upon myself to master it. In these 2 years, I have learned so much. What I lacked in Culinary School, I've learned to make up for. Practical skills are as important as cognitive skills, and currently I am up for a position as Supervisor, however, I reached a point in my role where I really wanted to challenge myself, take my career to the next level, and really grow elsewhere, hence why I'm really excited about seeing a new side of this industry that I am a part of.