Though I’ve worked in hospitality since I was 18 - flipping burgers at a joint, being a server at a French fine-dining restaurant, part-timing as a cook on an assembly line at a café - my first proper, cooking job in restaurants came at 23, fresh out of school. I had sent a cold email to one of my favourite places to eat at then and was told that there wasn’t a vacancy, but if I wanted to, I could work at a new restaurant that the owners were opening. I was enticed by their vision and signed the contract.
The Japanese instruction manuals suggest to stir fry vegetable scraps - carrot peels, onion skins etc on the first try. Kind of like cleaning the noodle machines with a testing dough.