Are you a chef?!
Are you a chef?
If so, where do you ply your art and how large a staff do you supervise?
Answers:
I am a retired chef and worked for a chain of hotels in Canada, got to travel to Singapore and Jamaica, had lots of different experience and saw alot of the world, I worked in places with staffs of up to 75 and as small as 6, I did alot of the sous chef positions and ran a couple small places in Canada.
Cooked alot of continental european cuisine, mainly french, but did learn the basics and had background in most major cuisines, including the Asian and Caribbean ones. I recommend if any one is getting into the business to be dedicated, I spent 20+ year of my life in the trade got my papers and certifications, but it is alot of long days and nights, no regular days off, for men it can be a problem with your social life, but sometimes you meet some one and that works out, I was not that lucky.
After a number of years and a wide range of experiences, some people like to open there own place, not me, it was easier to work for someone or a major corporation and when I wanted to move on it was just a matter of packing my bags and going, not having to disappoint a group of people when the situation changed.