Chefs work in an industry where talent is primarily judged on cooking ability and promotions are usually based on knife rather than management or business skills. So often they are forced to simply learn on the job, inevitably replicating the examples set by their mentors.
We'd love to hear from you about your biggest mentors. Who has inspired you to succeed and why? What was special about the way they ran their kitchen and what have you taken away with you?
The most interesting reply will win a signed copy of Daniel Boulud's book, Letters To A Young Chef.