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  1. Articles
    Three weeks ago, The Virus was spreading in another part of the world. I knew that it was just a matter of time before it touched down in the US. I was knee-deep in my life: peel, chop, slice, dice, weigh, mix, stir, blend, boil, broil, bake, reduce, "HEARD!", "CORNER!", grill, flip, "OUCH!"...
  2. Hi

    New Member Introductions
    Hello there guys, I'm Ramjan new to this forum. Recently moved to sweden. I use to live in sydney about 7 yrs then went back home. now here I am in sweden. I am proffesional chef and got 9 yrs of cooking experience. can you guys help me out to find a decent chef job in Stockholm? or what should...
  3. Articles
    In 2005 I was a working chef in Pennsylvania and I literally worked 360 days out of the year. I was pulling 84 hour weeks largely because I kept having to work double shifts and/or because I was called in on my days off. The final straw for me came after I was called in during what would have...
  4. Articles
    Manager: "Why didn't you do the lamb?" Me: "Wasn't my task, sir. Prep cooks have that on their list." Manager: "Why did you clock in so early?!" Cook or not, those of us who have any experience in the workforce know there are supervisors or managers who...
  5. Articles
    They go by many names. They have many jobs. These jobs are often the lowliest, crappiest, most overlooked and easily forgotten ones in the kitchen. I would bet that most people outside of the profession have never even given these hard workers even the fleeting thought. I would be willing to...
  6. Articles
    Written By Chef Peter Martin This past fall I found myself unemployed. With the economy the in the middle of its downward spiral, this was not a good thing. And being a chef in Wisconsin my prospects were few. While job hunting I got a call from a friend who had recently made the jump from...
  7. Articles
    It has been a good six months since I last wrote an entry for Cheftalk, and I have gone through more than I can write about.  If a PC could run out of ink, I could easily run it dry.  Instead, we'll revert back to 10th grade English Literature and go straight to the Cliff Notes version. Early...
  8. Articles
    Waiter, There's a Fork in my Career Path This has to be at least chapter 10 in the Story of Logan. I'll start with high school, which I graduated with no plans on going to college, of any kind. During my junior year photo day I sat for the camera, threw up my collar and threw back my head...
  9. Articles
    (Devil on my left shoulder)  180 days into the job I received my 90-day review.  Unfortunately the raise was only retroactive one pay period.  Back in my high tech days a 4% raise wasn't too shabby.  It doesn't carry the same wallop when you make $12.00 an hour.  I have reached a point where I...
  10. Articles
    The most frequent question I'm asked from visitors to my web site; The Adventures of an Itinerant Chef (http://www.chefpatrick.com/) is, "How do you find all these jobs?"I've decided to take advantage of this column to answer that question. I began my culinary career as an apprentice in 1971...
  11. Articles
    Chances are, if you are even remotely computer literate, you have seen job postings on the Internet for provocative positions in exotic and far-away places that seem like just the thing for you. I'd like to share with you a recent experience of mine about just such a situation. I am a...
  12. Articles
    Dateline: October 18, 2002 Location: On the road in New England, USA I am frequently asked about working on Yachts; "How do I get the job?" "What is it really like working on a yacht?" "How much does it pay?" My life as a Charter Yacht Chef began back in November 1994 while I was...
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