I can remember coming out of culinary school thinking because I knew the basics I would immediately be promoted within 2 years and be an Executive Chef by 25. LoL. I worked under a James Beard nominee chef for 3 years and the best piece of advice he gave me was 3 months after I knew him. He said (I was 23 at the time) "From the age you are now to 30 you should be like a sponge, not chasing money, but knowledge and soaking in all information and you will know the moment it is time to move up." I took that piece of advice and ran with it. Eventually becoming an Executive Chef at 30. So it made me curious, what is the best piece of advice you all had received?