Chef Life Radio leaves the studio and enters the classroom at AB Tech In Ashveille NC for a conversation with culinary students about leadership, burnout, boundaries, and success.

The discussion focuses less on technique and more on how culinary school shapes identity, discipline, and the way students see their future in the industry. The conversation stresses the demands of the program and the need for organization, preparation, and persistence.

The students are mentored by program director Chef Cathryn Horton abd warned hat the work can be overwhelming, but by taking on less and doing it well is better than trying to do too much and quitting. The discussion also touches on the importance of sleep, time management, and being honest about how work, family, and school affect daily life.

One student, Allie Marie Councel shares that she is a mother, works, and is studying culinary arts after years in event and wedding coordination. She explains that cooking became important to her through family life and that she wants to learn the craft well so she can teach others. Her comments lead into a wider conversation about why people enter the industry and how personal goals can change over time.

Chef Stephen Hertz joins the discussion and speaks about how his own idea of success changed. He says he once believed success meant running an independent restaurant, but later began to value teaching, family time, and a broader definition of achievement. He also talks about the transition from kitchen work to teaching, the challenge of paperwork and grading, and the need to understand leadership as part of the chef’s role.

The conversation closes with questions about being jaded, staying present, and avoiding the habit of always looking ahead to the next job. The main message is that chefs should define their own success, stay connected to the people around them, and remember that hospitality is about relationship, not just food.