![]() | ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Culinary Schools \ Culinary Students Research culinary schools, and talk with other culinary students. |
![]() |
| | Thread Tools |
|
#1
| ||||
| ||||
| My name is Don, I am a saute chef in Las Vegas Nevada. I am currently looking for a job in Europe, Preferably in Italy. I have been working as a saute chef for a little over a year and graduated from the Le Cordon Bleu school in California. I currently have 12 years managerial Work, Along with 1 year menu writting and menu costing. Please feel free to email me Don |
| Sponsored links |
| |
|
#2
| ||||
| ||||
| Hi Don, Welcome to cheftalk. Take a peek at this thread by Elakin. I would then email him. Good luck. http://www.cheftalkcafe.com/forums/s...p?threadid=986
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
| Sponsored links |
| |
![]() |
| Thread Tools | |
| |