Posts by Luiser27

Quote: Originally Posted by ChefDave11  You're not doing this for the "it's a job" aspect.  You're doing it as a career.  With that said, it's in your best interests to put as many different experiences in...

its because i have to do an internship lol.... for school. Either i work doubles, or one or the other sites. and a chance of coming back. But im not unhappy, you must have misread.

Well ive been there as long as the sous chef has, so i am given extra tasks such as delegating to both my line cook on the cold and the grill cook. the restaurant we work at, the grill cook works the fryer but so does the cold side so...

Hey, im a 19 year old line-cook thats currently going to JWU, 2nd year now. I work at a Peruvian Upscale restaurant, average entree averaging at about $38. Its not quite fine dining but its upscale to say the least. I came in about a...