"As a chef, an individual also needs to have a natural innate curiosity about food and different cultures, essentially being accompanied with absolutely no fear of failure. Fear somehow permeates its way into your cooking, just go for it and if you mess it up, try again!  It’s not the end of the world.
 The success that I pride on is finding the perfect balance between being able to do and accomplish all that I wanted to do in my career and being able to find the happy medium
  Over the years one crucial ingredient in this recipe of wanting to be a top draw chef in this industry is, apart from your love for food, a clear understanding of your motives is essential. That's how you earn your strips and be some one in this wide ocean of an industry"
Value your skill,Value your produce and Value your relationships