First, a "chef" is a manager, a "sous chef" is a deputy manager, the titles have little, if anything, to do with cooking ability and everything to do with managing a commercial kitchen.
Sometimes a great cook who learns
Business finance, and
Business law, and
Personnel management, and
Marketing and advertising, and
How to hold it together when the world is falling apart
becomes a chef.
A great majority of culinary schools can teach you the trade of...