Posted by DAVE on December 09, 1997 at 14:48:16:
In Reply to: Re: Still in school and you're a sous-chef? posted by cuoco on December 09, 1997 at 00:57:00:
: I know that I don't know you, that's why I asked. Don't take what I said the wrong way, no insult intended what so ever. It's just that it's very rare you here of student sous-chef. Sous-chef is all management. So what kind of cuisine do you prepare?
cuisine: i really don't think i could specify on a paticular one I would say we foucus on the ethenic back ground of the carabiean islands with a florida touch which some people call
floribeian. I'm not excited about our style of foods but I'm working out my apprenticeship here, i started training in a small gourmet restaurant that carried a heavy french accent.And when i compete I apprentice for a Swiss chef, Unless it is a junior competetion then i captain a team at my school. My exec. now is from seattle so he has thrown in a little western flare. But we are part of a larger chain of resorts and follow a larger menu from corp. office, which is 1000 miles away and has no idea what this area's needs are when it comes to cuisine.
where are you from and what's your specialty? cuoco......