Stepping into a fine dining kitchen for the first time, I was surrounded by cooks from around the world and I felt completely out of place. That was my first real battle with imposter syndrome.In this episode, I share how I overcame the fear, the intimidation, and the self-doubt that came with working the line. From drowning out the noise and focusing on my craft, to adopting David Goggins’ “cookie jar” mindset, I break down the lessons that helped me push forward and remind myself that I belonged in that kitchen.If you’ve ever questioned your place in the culinary industry or in life, this episode is for you. You didn’t get here by accident. You earned it.