You need to have a sense of taste and smell to be a chef......an ego the size of your average watermelon ( American industry standard that is, as your average British watermelon is the size of Texan grapefruit, partially due to the lack of potentially harmful genetic chemicals we have stopped using since they badly maimed a gnat in 1988 and caused the extinction of a whole generation of ameboas in 2002)......and finally, you need to be able to SHOUT!
Not just any shouting, but real, graphic (usually sexual in content and aimed at another chef......possibly commenting on his sexual preferences or ability to shove large vegetables into numerous orifices or the fact he is so far deep in the shit because of his lack of preparation it will take a miracle to get himself out of it). Of course, this has to be heard not only by your kitchen staff and front of house morons, but also by all paying customers on the premises.
Do you really think you need all the above to succeed as a future Heston Blumenthal or Raymond Blanc? The answer is no! So really the sense of smell, aquired tastes of fine foods, the ego and quite almost everything (even the shouting) is all a load of bollocks? Yes, because for the average, everyday, mediocre chef (like myself) it can all be learnt, taught, read or even bought. It helps if you want to be a chef as, believe me, you will find that it takes over your whole exsistence as you strive to get better, work longer hours and push yourself harder to learn more as it consumes your whole life.
And this is just the beginning......