Posted by Mike on April 30, 1998 at 10:06:38:
I received a job offer from a national chain
restaurant to work in the kitchen as a line cook. Now
in your opinion what's better...... Should I take the
job as a line cook in a restaurant that does not hire
"chefs", or should I keep trying to get in the
"gourmet" fine restaurants even if it means doing
prep work or salads for 1-2 years? I very much want to
train under a chef/sous chef. I have three years
kitchen experience as a cook (7 years ago) before I
entered the military. What's everyone think?