I started as a dishwasher working in a hot, humid kitchen in Portland Oregon until 1am every morning. The job sucked but I stuck at it, did my best and finally the chef recognised that I might be of more value elsewhere in the kitchen. Next came prep, cutting hundreds of tortilla chips, frying them and taco salad baskets for hours on end. Eventually I moved onto the job of lunch buffet chef, Monday thru Friday, no nights, nice double breasted chef jacket, excellent! Next I moved to a fish restaurant as a line cook; mainly fryers to begin. I worked hard and the chef let me run the wheel, great fun. Eventually I became sous and then head chef by 21! Now aged 43 I have worked in the US, Spain, France, Cyprus, London and now I'm Executive Chef and Catering Manager for Pembroke College, Cambridge, England. I cook for royalty, heads of state, many, many VIP's; our food is very 'French Laundry' and I'm earning $90k+ a year. Remember, I started washing dishes in a Mexican dive for $3.35 an hour! If you want to succeed and have enough desire you will; bite your tongue, do the ****** jobs, work the hours and don't lose sight of your goal.
Best of luck,