hey there again,
thanks flash, momoreg, and mezzaluna for welcoming me into what seems like such a cool culinary family here. let's see...
I just recently moved from being a pastry chef in california, to the east coast, and like I told you, am taking a break from the whole thing for a while. and during my hiatus, am planning to do some research on pastry jobs available abroad. I've worked in quite a few places in this country and i'm feeling like I'm really missing out by limiting myself to just that. I'm not really sure where to begin though...I would love to hear any personal experiences that you guys have had working in foriegn places, any input on if it is a good idea or not and maybe where your best working abroad times have been... I've never really travelled out of the country so I don't know what all it would involve. but I am totally open to hearing anything you guys have to offer up. thanks alot.
--and flash, did the name ginger invoke some sexy image,
i get that all the time...:D
maybe it's the whole gilligan's island scenario.