yeah perfect - this is sth i was looking for.
it's not easy to find sb who answers my emails ... i think most of them
are scared to offer an european a job because of the work with the visa etc
i'm looking for chef/pastry jobs - my problem is that i'm actually in europe. if i want a working-visa i first have to find sb who offers me a job (then i can apply for a visa)
looking for restaurants in the internet is as i think the...
Hi everyone,
i'm looking for new career opportunities outside europe in october. are there any more usa-restaurant rankings/guides like zagat.com?
(i'm looking basically for michelin rated restaurants on the...
ok, there's a basic recipe:
1 litre milk
1/2 litre cream
360g eggyolk
220g sugar
and for vanilla-ice cream:
3 up to 5 vanilla beans (scratched out)
that recipe should work proper, i often had the problem that it was to hard...
how many years job-experience do you have - ever worked in a ala carte restaurant? in what kind of restaurant do you want to work (michelin-rated etc.)?
france is great for pastry (forget italy) - is germany an other possible option for...
i was a lazy boy at school who didn't really know what to do, so i started a one-week-look-at-the-job-training as a chef and decided that this is a job that could be funny
after finishing school i started a 3 year apprentice (if you...
mh, at my last job we only used the pacojet for makeing icecream - one big problem is that the icecream/sorbet/whatever must have minimum -18° celsius before u put it into the paco - if you don't have that temperature the consistence is...
*gg* yes... i've been to new york in december 07 and saw those "hot prezzels" - horrible ..... sry but that's one thing you americans can't do really well :p.
