	Escoffier.com	WebFoodPros.com	ChefJobsNetwork.com
	Culinary Web Resources, Culinary Education and Scholarship Info and Culinary Career Center

Escoffier.com :: WebFoodpros.com :: The Old WFP :: The Old Culinary Educators

The Old WebFoodPros.com
Great content but no current postings.

WebFoodPros.com
Active Discussion boards

The Great Hall	The Bakers Dozen	Caterers Corner	Wanabe a Chef Forum
Cooking for You	Culinary Educators	Bits 'n Bites Foodserice Software	Food Styling
<a href="http://media.fastclick.net/w/click.here?sid=10025&m=1&pageid=1" target="_blank"><img width=468 height=60 src="http://media.fastclick.net/w/get.media?sid=10025&m=1&d=s&v=1.0c&pageid=1" border=0></a>

N.E.C.I. teaching posistion

[ Follow Ups ] [ WebFoodPros - Web BBS - The Old Culinary Educators Forum ]

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

Follow Ups:

WebFoodPros.com is part of the Escoffier On Line family of Websites:

Thanks for visiting and please bookmark us!

[ WebFoodPros - Web BBS - Culinary Educators Forum ] [ FAQ ]