Alright
I just thought id introduce myself
Im wayne , 25 and currently based in east yorkshire
I've been working in kitchens 10 yrs now , but only recently have i started to try and build a career , instead of it just being a job to earn money .
Ive always loved the job but i always worked in crap places and i was very dissolusioned in what to do ,i was for a short time a head chef , but i soon realised i dint want the job , the pressure , the hassle . so i quit.
after working for a few agencies and working in some great places like the grange in york and the royal york i realised not all place's expect amazing results when you have 3 chefs cooking for 120 covers , and by chefs i mean me , my sous and a commie.
working with 9 chefs was a totaly new experiance and it was SO nice to able to spend time on presentation and the actually cooking rather than just whacking it out because you got another 100 people waiting . And it gave me a much needed ego boost as after a few days i was able to hold my own , which may sound like nothing to you , but to me it was just a full on confidance boost, working in a rosset restaurant thats miles above what the standerds of the places your use to and being rold your more caipble than some of the full timers is quite rewarding
so im currently re-learning the basics and waiting untll i feel good enought to go out in the big world of catering
anyway thats my crappy bio over , just wanted to say HI basicly .
Whos you ?:look:
I just thought id introduce myself
Im wayne , 25 and currently based in east yorkshire
I've been working in kitchens 10 yrs now , but only recently have i started to try and build a career , instead of it just being a job to earn money .
Ive always loved the job but i always worked in crap places and i was very dissolusioned in what to do ,i was for a short time a head chef , but i soon realised i dint want the job , the pressure , the hassle . so i quit.
after working for a few agencies and working in some great places like the grange in york and the royal york i realised not all place's expect amazing results when you have 3 chefs cooking for 120 covers , and by chefs i mean me , my sous and a commie.
working with 9 chefs was a totaly new experiance and it was SO nice to able to spend time on presentation and the actually cooking rather than just whacking it out because you got another 100 people waiting . And it gave me a much needed ego boost as after a few days i was able to hold my own , which may sound like nothing to you , but to me it was just a full on confidance boost, working in a rosset restaurant thats miles above what the standerds of the places your use to and being rold your more caipble than some of the full timers is quite rewarding
so im currently re-learning the basics and waiting untll i feel good enought to go out in the big world of catering
anyway thats my crappy bio over , just wanted to say HI basicly .
Whos you ?:look:
