Being a professional chef gives a person the ability to work anywhere in the world .
Different regions different food and just the ability to travel and learn at the same time . Where have you worked and and what are your likes and dislikes ? Good luck and keep cookin .

[BevReview Steve]

Colorado. The only place to work

[Nicko]

I really enjoyed working in the Greek islands particularly Santorini. Very peaceful way of life.

Of course Italy was also a great place to live and work as a chef.

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Best Regards,

Nicko
nicko@cheftalk.com

[Pete]

My ultimate goal is to open a 40-60 room inn with my soon-to-be wife somewhere in New England.

When I meet the Irish man who is now my husband I dreamed of having some thing in Ireland. I still think about that, going back and having a resturant and raising kids there. I think Irish quisine is becoming more fresh and modern and the country is just beautiful. It would be scary to pack up my 'American' life and live in a different country and culture.

I am cookin for 1700 Canadain Army boy's. It's not work it's more like summer camp.
"Steaks, chops.......nice *** "

I have been cooking for 7 years and i love it
medetrainian is tops.

I have worked in New York(only recently)and Baltimore and would love the chance to work in Boston, San Francisco, or New Orleans. The culture in all three of those cities is just amazing. You could actually do a little of everything and not have to stick with one type of cuisine. Talk about a great learning environment.

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I have worked 2 seperate summers in Italy right along the beach along the Adriatic Sea. **** I miss it there! It is where I decided that I wanted to become a chef

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[chefjohnpaul]

Most of my time has been spent in Northern California with a stage in Hollywood. But my dream is to be able to travel through France, eat, work, eat, move, work, learn, eat. Sometimes responsibilities that have an upper rung on the importance ladder take precedence, so I'm content to travel through books, web, my sauce pans, Wustoffs, and regular stints at the CIA Greystone.

[shroomgirl]

I had the privledge of meeting Susan Loomis a few weeks ago...she's written an exstensive list of books. American Farms cookbook,French Farms cookbook, she was signing Italian farms...and has opened her 400 yearold home in Normandy for week long cooking school.
GREEN!!!! Oh my gosh I was totally envious of what she's been doing. I've lived in Sacramento, Little Rock, Memphis, DeRidder(LA), Baton Rouge, New Orleans and St. Louis.
Finding people that share the passion and feel OK with sharing their knowledge makes the road interesting. Each local has it's advantages, but I chose St. Louis for the ethnic enclaves (we truly have an Italian section etc...), rolling hills, wild mushrooms, direct attitude "Show Me", wonderful produce (except that seafood thing...hard to harvest softshell crabs this far up the Mississippi).

Either Up state NY or Vermont. Beautiful places, great places to retire to a nice easy life.

[augiewren]

Anywhere I can open the kitchen door and see salt water.

Salt water with waves please!!!!!!!
After years of living on the Indian ocean I cant believe the lack of waves here..
Would like to work on Blue Mountain Beach that is Destin or Fort Walton area in Florida
No waves but beautiful blue!!!!

Put me in Vermont any day. Most beautiful place to live in the entire world.