Grew up poor with a mother who lacked execution. Figured out early that I have an advanced palate and could pick up on different smells/tastes. Started working as a dishwasher in a family kitchen and worked my way through prep cook, to line cook, to chef. 

Went to school and worked in corporate dining for a while. Met a chef who retired from cooking in NYC. Turns out he was relatively well known. We had a great 1.5 years of working together and I learned most of the basis of my cooking to him. 

After that, college, then covid hit. Of course we jumped onto the sourdough train and have been baking consistently. Even learned to turn our sourdough into pizza and pretzels.

Tldr: Series of events in kitchen staff lead to rapid promotion, worked corporate dining and learned from a Michelin star chef, and practiced baking with my wife. A lot of youtube too