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Hello to my fellow colleges, without going into a long story of my life. Here is my game plan, currently a sous-chef. I'm working on my G.E.D. now, mastering Excel 2013 is next. Talk of employer paying for Serve Safe Certification (Manager Level) and A.C.F. Certification ( Level unknown, perhaps C.C. for everyone). The next two years spent working under two experienced chefs, 1 for L.A. California, the other from France. Buffet Room Chef is the carrot, then Exec, the F & B Director.(" Everything is possible........Impossible takes longer.") Any helpful advice would be greatly appreciated.