Is there an expert in the house?!

Successful people in my field is something that I look up to. While we are going through this senior masterpiece project I want to keep an "expert" in my field as motivation and an example to follow. What does an expert in culinary arts look like? I think that to be an expert in the culinary arts you must have made a name for yourself. You need to have done something or developed a style that is your style. Most experts would probably have to have a well paying job and should either be a sous, head or executive chef. I dont necessarily think that they need to have their own restaurant but i do think that they should be cooking at a restaurant with good reviews.

10 questions

1. What is you're biggest piece of advice for me?
2. If you could change one thing that you did what would it be, and  why?
3. What do I need to do to reach your level?
4. What kept you determined?
5. Some people say culinary school is a waster, what is your opinion?
6. What traits do you look for when hiring?
7. How do you manage your time?
8. What are your favorite things about you job?
9. What are your least favorite?
10. How can I improve my plan?