>> So I went to a tech school, YTI in Lancaster.
And that was a 22 month program.
The reason that I went into it was because I wanted to get like a foundation.
I was already in the industry, but I know of wanted to set like the ground layer
of bricks for the rest of my career.
And a lot of that was very basic, you know, making sauces, stocks,
how to fabricate different kinds of proteins, learning different kinds
of techniques, and things like that.
So that's kind of what I got out of culinary school.
One book that I enjoy reading, and I've read it many times,
because I love making pasta, it's called Flour and Water.
It's a restaurant based out in California.
And it's just really good, because you learn how to cook, and you learn how to make recipes,
and like read, and all that stuff, but the book dives
into why pasta works the way that it works.
And that, like, scientific process, is like really intriguing to me,
so I really enjoy reading that book.
Follow chefs on Instagram.
You know? I can follow chefs all around the world,
see what they're doing, and I can immediately see that.
I don't have to wait to pick up a computer, I can pick up my phone.
Cook ever night.
So, I haven't done it as much lately, but I used to cook 10, 12 hours a day,
and then I would go home, and I would cook for another 5 hours.
And I did this for probably 5 or 6 years straight.
And one thing that's really nice about being able to do that, is when you're at home,
in your own environment, there's no judgment.
You can fail as much as you want.
You know? And failure is good, failure is what makes you succeed.
But being able to do that is going to make you better.
The more you practice, the better you're going to be.
Get as much as you can.
If this is something you want to do as a career and not just as a job,
you have to treat every day as a new day and just push, and just push and push and push.
And that's what's going to ultimately make you successful