Where do good chefs come from?

I might be throwing stones in glass houses with this post, but then someone has to do it.
The restaurant business is notorious for being hard: long hours, hard work, small paychecks. And lets face it: most chefs and waiters didn't end up in their current jobs because they had unlimited academic success. In this industry, more than perhaps any other (apart from the fashion industry), young hopefuls can't afford to be starry-eyed visionaries. They have to be tough, they have to be resilient, they have to work hard and to be willing to do anything it takes. Visions, hopes and dreams are for after hours, and there are very few of those. So what's with all these kids that have done two months at culinary school and are already calling themselves "chefs"? They all seem to want to make a sphere before they can make a decent sauce. Even worse are perhaps the gratuity school students who want to be wine waiters before they can decant a bottle of red.

We have been blessed with a few really good cooks - Titti's quality control when it comes to applicants has yet to fail - that are hungry for knowledge but really put in the work. You'd have a good laugh at some of the people we have to turn down for internships. Have you heard of osmosis? Well, let me tell you, it's not a learning method that works - in any field. Everyone wants to be a superstar, or maybe Bobby Flay, rather than a good cook. And that's just sad.

(image from google.com)