Bits Quote by April Bloomfield
“I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But it's on-the-job training. You really just get stuck in there and it's trial and error. You learn by your mistakes, and hopefully you don't keep making them. And if you do, you just keep trying to fix it.”
About This Quote
Source Interview: Culinary Career Talk, 2015
She reflects on rapid promotion to manager, emphasizing learning through trial, error, and perseverance.
In simple terms: She learned management by making mistakes and fixing them.
Key Takeaway
Embrace mistakes as learning opportunities.
Themes
career development
leadership
learning
resilience
Mood
pragmatic
encouraging
Type
professional
motivational
When to use this quote
- restaurant kitchen
- early career advancement
- mentor‑mentee dynamics
Key Concepts
trial and error
on‑the‑job training
growth mindset
Questions to Reflect On
- What strategies help turn errors into growth?
- How can you support others making similar mistakes?
A Different Perspective
Mistakes can erode confidence if not addressed.
![“If you work hard and you learn and you absorb and you pay attention, career in food is great. This job can take you all around the world. You can eat the most delicious food. It allows you to be creative… [And] don't ever quit. It's going to pay off eventually. It might not be in a year. Might be…” quote by April Bloomfield](https://sms4smile.com/quotes/img-quotes/060/april-bloomfield-22708_around-the-world_if-you-work-hard-and-you-learn-and-you-a_429397.jpg)
![“Brad [Dourif] would tell himself that he was not intentionally trying to mimic Jack Nicholson in any way. I think that actually bothers him a little bit. I just think maybe they have similar voices.” quote by David Kirschner](https://sms4smile.com/quotes/img-quotes/cfe/david-kirschner-22403_bits_brad-dourif-would-tell-himself-that-he-w_478.jpg)
