From Made Better in Japan:
“My boss won’t let me make espressos,” says the barista. “I need a year more, maybe two, before he’s ready to let customers drink my shots undiluted by milk. And I’ll need another whole year of practice after that if I want to be able to froth milk for cappuccinos.”
I’d say most of us look for shortcuts to becoming really good at what we do, when in fact all we need is lots of time and practice.