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Can't seem to figure out how to delete threads...

post #1 of 9
Thread Starter 

^


Edited by Guts - 3/9/13 at 9:14am
post #2 of 9

Most all of the executive chefs of the current generation, and all generations before them, have done unpaid stages/trails/internships to get where they are. Nuff said, right?

post #3 of 9
I recently did a stage for my current position as the fish cook at a prestigious city club in Pittsburgh and my performance dictated where I would be placed. The highly respected chef I work for does this for every employee from prep cook to sous. I believe your friend is probably just a cocky cook who thinks he knows more than he actually does. Anyone who isn't able to give up a minimum of eight hours to show their abilities for free probably isn't worth their weight in salt anyway.
post #4 of 9
The Duquesne club?
post #5 of 9
Good call! Very impressive.
post #6 of 9
I worked there for a couple years back when Regan was first president, a good expierence to move forward from. Its a nice place to have on your CV. Hope you enjoy the expierence.
post #7 of 9
Who did you work under?
post #8 of 9
Chef Colletti. I honestly think he forgot more about cooking than most people ever could know.
post #9 of 9
I've heard and read some pretty incredible things about him, although I just started 4 months ago, Chef Coughenour is quite an accomplished man himself.
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