Yep. Years ago, the culinary culture would place a ton of emphasis on where you've been and how long you've been around, not how many certificates you have in your jacket or where you went to school. I didn't type my first resume until much later in the game - you'd get hired by building a reputation and having respected chefs that would vouch for you.
And I remember as a junior, whenever I'd want to learn something or had a question, I'd look for a chef with wrinkles and gray hair....haha. Seems silly now, but to me that was the best way to learn tried-and-true methods by someone who knew their ****.
