post #1 of 1
Thread Starter 

Hi,

 

I am in the beginning of my 2nd year of Apprentice Chef.

 

I have still been searching a better place or good place for me to work or being hired as an apprentice. I don't think the workplace that I am in now is good.

 

I love challenges and wish to work in the restaurant that makes food, dressing, sauces, stocks, bread, etc from scratch.

 

please need advices for the above subject. It might be useful for me to consider before I accept a job in the future.

 

Thank you to you all.

 

chef69