Dishwashers often rise in the ranks in the kitchen, becoming sous chefs/line cooks/grill masters/pasta boilers...
...then eventually, head chef (Les Halles, Manhattan).
In 99% of these success stories, they are Mexican and 50% "illegal."
If the "staff" in your favorite restaurant were allowed to cook "whatever", we would all be eating bowls of pozole, tacos wrapped around indeterminate offal (cabeza, lengua, etc.) and we would be much happier as a country...
Gunker/Sanders in 2012.