The RCA seems very accepting if you're a chef and you have a culinary degree. IMO the RCA is for people who can't cut it in the ACF. My pointed opinion.[/quote]
I could and still can cut it in the trenches, R&D is significantly more complicated than line work. Imagine creating and standardizing all your line dishes on a daily basis, then tell me the RCA is for chef's who can't cut it in the trenches! Give your head a shake!!! |