I’ve been running things on my line for 2 years now, but just finally got recognized by new ownership as the executive chef at my steak house and a raise along with that. Executive chef at 27 isn’t too shabby if you ask me, especially when my major was actually baking and pastry (which I do cakes at home on the side) but I basically threw myself into sauté and hot line and am mostly self taught. Also most coworkers tell me they’ve never worked with a female chef as well at least that can keep up. I not only keep up but I run circles around these men. Pretty proud of myself ;)