I jumped into a pot of boiling water and lived to tell about it.

Last September, I sent a cold email to the head chef at the Michelin Star restaurant, Convivio, that went something to the effect of, “By day I work at a film company, but I love to cook. I have ZERO formal training. Can I please come in on Saturdays to work and learn?”

And the chef responded, “YES.”

Two weeks later, I was in the kitchen at Convivio and giddy with gastronomic enthusiasm. During my first session, I was pretty much a backstage taste-tester. The chef fed me the menu, while he carefully analyzed my attitude and demeanor to assess if I could fit into his world-class kitchen. Luckily for me, I have a sense of humor and a strong work ethic, and so I was invited back the following week.

I call that first session “the Honeymoon.” Because for the next five months, I was thrown into the most stressful work experience of my life.

Everything was new—the language, the people, and the pace. I was at the very bottom of the professional food chain, and was suffocating.

During the worst oxygen-wrenching moments, I just repeated in my head the best piece of advice my mom gave me,

“What scares you the most is what you care about the most, so go after it.”

Eventually, I learned to harness my fear – at first by pretending I was confident, and then by acknowledging that fear is a first step to success and a steep learning curve functions as the best teacher.

To be honest, I’m not meant to cook in a restaurant kitchen. I much prefer my apartment with friends, but I highly recommend the challenge.

By professionally drowning, you will not only confront your gravest insecurities, but you’ll also have the opportunity to unravel your hidden strengths.