My career didn’t start in a training room. It started in a kitchen. As a management trainee in Food Production, our only “crisis drill” was the lunch rush. Tickets piling up. Equipment overheating. A chef calling timings like a conductor. I learnt early that you don’t rise to the level of your training; you fall to the level of your preparation. As a Food Production lecturer, I saw another truth. Students who knew every technique would still freeze the first time a sauce redu