His biggest advice for those wanting to become culinary directors is to work hard and care about the customer. Jeffrey MacMillan/The Washington Post/Getty ImagesWhile Paquette's culinary background helped him get to where he is, he says a strong work ethic is still the most important trait. "I've watched a number of people come through, many that did have a background in formal culinary education, and then many that just had worked their way through the ranks," he said. "My response to that is, 'Work hard. This is what I want to do with my career and how I want to grow.'

---

Persons: Jeffrey MacMillan, I've Organizations: The Washington Post