I am a home chef and thinking about getting back into the biz, after getting out when I was younger.
I didn't work Michelin star, but it wasn't slinging scattered, covered, and smothered either.
Just looking for some advice as to what I can expect.
I currently work as a systems engineer making in the 70's with a masters degree. Does any of that help?
Sorry for the crazy-broad question.
I'm thinking resort / hotel maybe? Something sea-side....not sure really.
thanks for the advice in advance.