- Forum: Professional Chefs
This makes no sense. What do you need a second chef for? Aren't you the chef? What is the other 20% missing from the concept? Why does a chef need an understanding of social media? Are you looking for a chef to put in $125,000 of their own money? Also when you say "Bistro" I expect a restaurant, not a take out/catering place. Not trying to poo-poo you I just want some clarity.