Every head baker you admire scrubbed sheet pans for somebody else first.

Expertise has a boring entrance, and the people now doing the interesting part all came through it. The unglamorous early jobs are where you learn the rhythm of a kitchen, what good looks like up close, and whether you can tolerate the hours. Nobody skips that stage, they just stop mentioning it once it is behind them.

Take the least appealing job in whatever you want to do and do it properly for a while, watching the people above you the whole time. Ask one of them how they started. Keep your attention on the craft rather than on how long it is taking.