When I used to hire kitchen staff at a pretty ritzy banquet hall, if someone younger applied for a job that was typically held by someone with more experience I'd ask the same. I wasn't really looking for experience, it's obvious that there can't be much based on age. Rather I'd look for tenacity and willingness to go all the way. My biggest worry was the individual being a flake and leaving me high and dry. Make sure you have a portfolio handy 24/7 to display the skills, and make sure that you address that you stop at nothing and that you channel that energy 100% into your work. The only difference between the restaurant and this situation is that I'd train people on the job and you don't have that luxury with clients, so also make sure you address your learning/training and present it as top notch as well.