In my environment of culinary education the most important one must be motivating others. Our students come in and sometimes don't realize what they are getting into. We must continually motivate them to keep going. They can do it. Nothing comes without effort. Most of my students do love to cook but have watched too much of the food network and don't realize the skills that must be developed and the amount of time that must be put in. I like to think that I do this secondly with a great deal of constructive feedback. Keep them on track they think when they begin they will graduate as Chefs but throughout the course we teach them that not even a graduate of Harvard is immediatly a great lawyer. They can get there but they are just taking the first steps in a lifetime of learning.