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ChefTalk Interview on AOL Jobs

post #1 of 4
Thread Starter 

Hey everyone,

 

I was interviewed by AOL jobs on the reality of becoming a chef. If you want to read and discuss the interview I would love to hear your thoughts. You can read the interview here:

 

http://jobs.aol.com/articles/2010/09/08/chef-jobs/

 

 

 

One thing I think got lost in translation though was that being a pastry chef does not require as much time. Many pastry chefs will attest that it takes as much if not more time. Sorry it came out wrong in the interview I meant no offense.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 4

Nicely done, Nicko.

 

Realistic, I thought, without being discouraging, as such pieces often are.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 4

Posted the link on my twitter page for my students... I think the piece is good snapshot for 'up 'n comers.'

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Reply
post #4 of 4

I have a friend who likes to cook and she went to work for a cookware company as a cooking show host. She likes to travel around and makes really good money. This isn't for everyone, but you do get to work for yourself and her company is very reputable.

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