Question about the 10,000 hour rule in our line of work

I was looking at my kitchen log and realized I've hit over 12,000 hours on the line in my career. It surprised me because I don't feel like a master at all, just a guy who shows up. Some cooks I know say those hours are what make you a real chef, that the time itself is the milestone. Others say it's meaningless if you're not actively trying to learn something new each shift. What's your take? Does the clock really matter, or is it all about the mindset?

3 comments

3 Comments

phoenix_burns264d ago

Feel like I've just gotten good at burning toast.

ninam7610d ago

Wow, it's like watching the clock at work, time passes but you're not really getting anywhere.

martin.jessica10d ago

Try setting small goals for each hour to make the time feel useful.