Spoke to a young man who works at the Coyote Cafe yesterday. He told me something that is as true in the music business as it is in the restaurant business. Eric DiStefano, who is the owner and chef, told him he would always rather hire a young sous-chef who had a couple of years experience cooking than somebody fresh from cooking school. While the latter might have more theoretical knowledge, it would be unknown whether s/he is able to deal with the enormous stress levels that rule the kitchen of a successful restaurant, while the former is known to be able to cope and can quickly be taught the recipes of the chef. Not unlike soldering, I suppose.
There are lots of books about the music business, and they really don’t convey anything about the experience. Hustling gigs, dealing with some of the shady characters that populate the music scene at ever corner, performing, traveling, living on a bus with 5-16 people (((yes, some crew busses are known to carry nearly twenty people, 12 in the bunks, and the rest in the lounges…))) and so on. There is no school for this. There is no try, only do, as Yoda says.