Posted by chef ding on March 17, 1999 at 12:22:04:
I have an upcoming interview with the New England Culinary.
Does anybody have information on this school as a work place.
Positive or negative. I am planning a major move and am trying to find an
objective opinion or two on the school.
Does a 50 hour work week in fact exist?
What about contracts and long term employment?
My e-mail is routed through a friends
confidentiality will be respected.
Thank you