I've been hearing and reading this a lot in the industry. Celebrity chefs say it, executive chefs say it. Newly-hired commis chefs say it. Some of my instructors in culinary school say it. I seem to hear it everywhere. It's not that I don't agree with it, but really, isn't it the same in any line of work? Are there really chefs that just want to start at the top? Why do people make it sound like this is something unique to the restaurant business?