I tell my students all the time that most people lose their jobs for lack of soft skills. The people we tach at culinary school, most of them want to be behind the scenes cooking. They are not particularly fond of being in the dining room and greeting people or dealing directly with customers. For that reason they may tend to dismiss soft skill development as unnecessary. Quite to the contrary, i like to emphasize the fact that as cooks we work in small, overheated spaces in highly stressful conditions. Thos with solid interpersonal skills will gravitate to leadership roles.