Hi,
I'm new to the forum but not new to cooking. My dad introduced me to a French knife and proper technique in and around 8 years old. He is a graduate of CIA and I will be starting at CIA with my girlfriend January 3rd. Right now me and my girlfriend live in Hershey PA. I work as a kitchen supervisor / line cook / manage consessions in Giant Center's Club Lounge (the slightly more expensive seats that are not suites lol) while my g/f works as the Garde Manger at Hotel Hershey. I must say Hershey is the best corperation I've ever worked for. I do not feel disposable like I have at previous corps and I appreciate gaining the experience of managing a small crew and doing things like food orders that I have not had before as just a line cook.
I'm new to the forum but not new to cooking. My dad introduced me to a French knife and proper technique in and around 8 years old. He is a graduate of CIA and I will be starting at CIA with my girlfriend January 3rd. Right now me and my girlfriend live in Hershey PA. I work as a kitchen supervisor / line cook / manage consessions in Giant Center's Club Lounge (the slightly more expensive seats that are not suites lol) while my g/f works as the Garde Manger at Hotel Hershey. I must say Hershey is the best corperation I've ever worked for. I do not feel disposable like I have at previous corps and I appreciate gaining the experience of managing a small crew and doing things like food orders that I have not had before as just a line cook.
