Do promotions hinders the experience of work?

Like, from field work to desk work, Or, more elaborately, like a chef de partie. I think you might know, who more who less, what ranks there are among the kitchen-work, but for those who’d like to, here it is: https://jobs.morningadvertiser.co.uk/article/kitchen-hierarchy-different-chef-titles-explained/ (I think it reflects reality). Let’s say you are a chef de partie, (let‘s say, mind you), you cook personally. But soon, you become so good at it that you become promoted, to head chef (don’t count sous chef, they’re all the same rank, or whatever). So, (s)he doesn’t cook anymore, (s)he only retain the taste of the palate of the chefs. Then, (s)he heads his/her own restaurant, then a restaurant chain, then (s)he appears on TV…but when does (s)he have the time to cook (abundantly, I might add)? So, pulled the rabbit from the hat, now it’s your turn! What do you think of it all?