The "chefesse" as you put it is a young woman from Edmonton, Alberta, who was awarded a culinary certificate at a local technical college there just three years ago. And already she's the lead cook of a new Paris restaurant? You shoud be asking about the motive and/or judgment of the folks who pushed such a young and inexperienced woman into that position before she had a chance to pay her dues, so to speak. Put your criticism in context.