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Update from a 19 year old. - Page 2  

post #31 of 32
Quote:
Originally Posted by chefedb View Post

I STRONGLY SUGGEST YOU READ HIS ORIGINAL POST.(as he says about 18 monthes ago) He states the place is owned by his father and it is a french bistro selling beer. I suggest you sit HIM down and tell him what  and how to discribe the place. We did not have it wrong , He did

 

 

Ok Ed, I read it. Here is the germaine part of the original post. He never says any thing in that thread about his father being the owner. Hey it's easy to get confused but lets try helping build a young chef. I think any one that started working at 17 and has stayed employed for two years in the kitchen deserves some credit.

 

 

"The owner and her father love me; they want me to stay after school gets out and just keep working as exec. Everyone loves our food, and the restaurant is still consistantly making a good profit. The problem is, this is what I thought I wanted: to be the executive chef. I thought that's what everyone wanted. But its not what I want. I don't want to spend 70% of my time doing paperwork and research (as I currently am), I just want to cook. "

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
post #32 of 32

OK we are done with this thread.

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