![]() | ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Welcome Forum If this is your first time in the ChefTalk Cafe and you are new to discussion boards then please begin here by introducing yourself. |
![]() |
| | Thread Tools |
|
#1
| |||
| |||
| Hi to everybody, I'm Michele, from Umbria(ITALY), I own a restaurant in Perugia(my town), and there I'm the chef,right now! But for 15 years I worked as waiter in many places, in Italy, Austria and London! I'm looking for a working experience there in US,and you know, to work there a foreigner needs an invitation by the company where he's going to work for! So, if you know someone who could be interested, could you let me know? Thank you! I'm planning to go to US again next August(since I've just been there last February), so, I can meet who'd be interested to have a discussion with me! CIAO Michele |
| Sponsored links |
![]() |
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| The Iron Chef Drinking Experience | mudbug | Food & Cooking Questions and Discussion | 15 | 11-24-2005 11:01 PM |
| Hello, I have a question about working hours for a Personal Chef. | AmyD | Professional Chefs Forum | 3 | 01-06-2003 07:24 AM |