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I'm not sure nexium or prilosec for gerd A: The path chefs of my generation took is very different than today's chefs. For us, it was a long internship and externship of many hours toiling away working in the best kitchens. It was a long process. I think getting a great culinary education today is every bit as valuable as when I was starting out. You go two years to a culinary institute, you are committed to the profession. You certainly learn whether it's something you enjoy ... Also, experience as much food and travel as you can. That's what I did. I spent a whole year traveling around France, eating at different restaurants and going to different markets. The more experience you have, the better.