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|By Chenejaunechef (Chenejaunechef) on Thursday, March 16, 2006 - 06:42 pm: Edit|
Im thinking of applying for a job at a Jean-George restaurant adn i was wondering if anyone else has worked in his places or heard about working there?
it's Bank Jean-George if you were wondering
i was eating there and asked to tour the kitchen and mentioned that i wanted to be a chef when i grew up and the manager said "oh you should apply here" so it's not just out of the blue or anything :p
|By Andapanda (Andapanda) on Saturday, March 18, 2006 - 04:52 pm: Edit|
|By Jollyroger (Jollyroger) on Sunday, March 19, 2006 - 05:45 pm: Edit|
Maybe you should consider whether or not you want to be a COOK, first. That comes before becoming a chef. There is alot you haven't told us about yourself regarding your abilities, experience, age, education. Choosing to become a professional chef as a life career is not as easy as it looks on TV. Many have at least 10 to fifteen years invested before acquiring their first kitchen management position as a sous chef and work into the role of executive chef. Have you any profesional kitchen experience to begin with, or are you going in cold?
|By Chefmanny (Chefmanny) on Sunday, March 19, 2006 - 07:57 pm: Edit|
Oh No!!!!....you haven't read the other thread have you Jolly???????
Check it out sometime...I can't remember where it is, but it's here somewhere!!!
|By Jollyroger (Jollyroger) on Monday, March 20, 2006 - 01:00 am: Edit|
Chefmanny...not sure what your dog is tring to dig up in your back yard, there.
|By Andapanda (Andapanda) on Wednesday, March 22, 2006 - 08:34 pm: Edit|
It's "The Great Hall: Advice" thread.