I use to work as Corporate Chef from 5am to 9pm, 6-7 days a week plus I had to travel out of state, which some how wasn't considered part of my schedule. A few times I didn't get a day off for more than a month ( never again).. Now that I'm doing just catering/personal cheffn for myself I work not as often, but more than I want to, 50 -60 hrs. Hoping in the near future to get a little more business, so I can hire a chef to do everything that I do.
__________________ Don't just learn the tricks of the trade. Learn the trade.  |