| |
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
| |||||||
| Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 |
| | Thread Tools |
|
#1
05-09-2008, 09:00 AM
| ||||
| ||||
 New Job I just started working in my first high-end kitchen. The Chop House of Ann Arbor, MI. Started last night on pantry, lots of shucking oysters and cutting tomatoes. The sous chef is really gool and want to bring me along and teach me quote "everything" before I head off to do a three year chef's apprenticship at the end of summer 09. I am super-excited and just thought I would share.   |
|
#2
05-09-2008, 10:49 AM
| ||||
| ||||
| congrats, sounds like a golden opportunity. |
|
#3
05-11-2008, 04:32 AM
| |||
| |||
| Fantastic News! Here's to lotsa hard work, fun and inspiration! 
__________________ smiles- chubyalaskagriz  "It was not a Southern Watermelon that Eve tasted; we know this because she repented." -Mark Twain |
|
#4
05-13-2008, 06:37 PM
| ||||
| ||||
| Nice restaurant. I have been there a time or two. I worked at the Real Seafood Co. for a while there in Ann Arbor. Cool town. Go Wolverines.
__________________ It's Good To Be The King!  |
|
| Bookmarks |
| Thread Tools | |
|
|
