How did you become a head chef?
What training did you go through to become the chef you are today and how did you go about it. Was it mostly over the years moving up in the job or was it more education and training in a classroom like setting.
My advice to cooks is to get a job in a good kitchen and see if you like it before going to school. If you like the work, environment, etc., then I would go to culinary school and continue working in a good kitchen and eventually work your way up to sous chef and then look for a chef de cuisine position.