I didn't know where to post this, as I'm a former student about to get a job as a Prep Cook. So this doesn't belong in the professional section since I'm not a pro and it's not a student question. I'm 28 years old, have some experience in the kitchen. Went to culinary school but dropped out because I needed full time work and all my kitchen jobs were stages. I now am in online college getting a B.A. in business and I've found some postings for new upscale restaurants in town needing a kitchen staff. So I have an interview Monday, the place I'm interviewing at, the head chef is from The UK and has 2 Michelin Stars. So needless to say I'm excited and hope I get it. But this leads me to my discussion, being 28 and only now starting in the kitchen is it harder for me to get a star in my life time, then it would be had I stayed dedicated when I was 23? I know the youngest person to get a star was 28, and before him the age was 32. I have passion, but that can only go so far with out skill. I know I need to start from the bottom and work my way up. So the question I have is, how hard is it to dedicate a career to getting 1,2 or 3 stars? I know some Chefs work their whole life to do it but I don't quiet know the struggle or what to expect. Does anyone have insight?