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What would you like to know? I've worked in a few aspects. I've been a head chef on 2 occasions, sous chef on 3 occasions and chef de partie at a couple restaurants. Bartender once, but know nothing really about that. Cooked in some of the big chains to start out. I'm currently a silent partner of a small quick service restaurant back in edmonton as well, but don't bother with any day to day aspects as my partners were the ones with the idea and direction of the company. I just helped open it, and threw some cash in. I'd rather not get too in depth with where I worked on a public forum, and don't want to represent how I feel about places I've worked poorly, because I feel pretty poorly about how cooks in general are treated. Its a fun job, but you need thick skin for sure, and have to be able to wade through a lot of bullshit, because people blow smoke up your ass daily.
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