I have my clients sign a contract one month before the event. Stating that, if cancelled or change of plans. I keep cost-of-food and a cancelling fee.
Money is to improtant in this business!
Hello everyone, What are some of your favorate oysters in the months without the "R"?
I like Fanny Bay, Quelacine, Sunset Beach, and Malaspina. Do any of you have local grown?
There is a restaurant Pasadena, California called...
Well, this sounds interesting! I think I will go. I'm off that day too!! I'd like to see this place. I am not a decorater, but it's an art and I like to learn any tips on cooking I can, and it's FREE.
:cool:
SIX MONTHS? I don't know, that dosen't sound right to me. I think three months would be the safest bet. I'm going to do some homework on this. momoreg, why do you say six months? I respect your stature, but I must disagree?
These questions are for you, the culinary students.
Why do you want to become a chef?
Do you think you can handle the "real world" presure of learning under fire?
Does it make you feel really good about your self to know...
