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#1
10-16-2005, 10:45 AM
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 culinary student I'm a culinary student at Robert Morris College in Orland Park, IL. I was wondering if theree any chefs out there who would do an interview for my communications class and answer the following questions: On a typical day in this position, what do you do? What type of education or training is required for this type of work? What personal qualities are important to be successful? What part of the job is most satisfying? most challenging? How did you get your job? What are the basic prerequisities for jobs in this field? Do you work in teams in your positions? What are the policies for your organization? What are some consequences if rules are not followed? How has education helped you in your position? How has education translate to your day to day responibilities?  |
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#2
10-16-2005, 03:49 PM
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__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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