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In 6 1/2 years:
- 10 restaurants (4 of them for 1 - 3 weeks [okay, so I'm not the greatest at picking]; the others for 3 months to almost 2 years)
- 1 food manufacturer (16 months)
- 1 on-site foodservice provider, managing the catering part (4 1/2 months)
- 1 culinary school stewarding department (9 months).

Some of these were concurrent. And some of the time I was also working with my husband in his consulting business.

But I probably never would have gotten hired anywhere in the first place if I hadn't gone to culinary school, and through the school externed at a 4-star restaurant. If you start as late as I did, school is the only way to get your foot in the door. After that, though, it's up to you.
 
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