Posted by Sharon Odmann on February 22, 1998 at 09:01:44 :
In Reply to: Re: What is a newbie, real caterer posted by Baumann CEC on February 21, 1998 at 17:47:27 :
: : : Sharon; : You might try and work in a professional kitchen, you'll have a : I must say; I have high standards, so I'll work for a professional Do you find that in today's working climate that you have revolving door employees? That is, they come and go with regularity?
: change of heart. As a professional chef, I find most kitchens are
: ran professional. Why would a person work, in so many unprofessional
: restaurants as you stated?? That itself tell me a little about
: you.
What does that tell you about me? I've worked in 5 kitchens here. I was Banquet Chef in one of them for 1 1/2 years. What I learned is that b-o-h is not for me.
:Yes, you'll find a bad apple ,but that does not speak for
: the rest of the apples.
: restaurant. Remember, our jobs are to MAKE A PROFESSIONAL environment
: in the the kithen. Don't pass the buck on other people.
:
Sharon