Quote:
Originally posted by cheebacheeba
No offence, but you ARE talking out your ass here, right?
If not,
1: I'd assume you would know how to spell restaurant
2: I'd LOVE to know where you studied to reach the qualification of chef, let alone the title of sous chef by the age of 15, at a 5-star establishment no less.
Either you were in an apprenticeship at the age of 11, or your chosen college had almost impossibly low age of admission for a F/T course of this calibur...I know I started late, but I KNOW that you don't start THAT early.
Unless of course you got the gig through family, I have to assume that at most, they just CALL you the sous chef, eh? I hate innapropriate titling, it's kind of an insult. I mean, do you even know what sous chef means?
If by small chance I'm being a complete prick, and somehow you HAVE realistically attained your title through hard work and you do indeed hold an actual qualification as such, you have my apoligies, and my congratulations...It just seems a little far fetched to me.
|
You are really underestimating me here cheeba, yes I do have the job through family. But they wouldnt put me in the position im in if I wasnt good enough for it.
Thier are many employees that work with me that are much better than me. Im just on a high level mainly because of my family.
As the sous chef of the restaurant my main job is to just help out on the line and get stuff out the window. But I have other responsibilities too. I have to take inventory every night. Other than that my job is not that much different than the Executive Chefs or even the line cooks.
as for your comment of studying for the job....
Cooking has been in my family my entire life. I grew up with it. When I was 12 my parents started sending me to a private tech school that I go to for nothing other than Culinary Arts. Ive been doing this program for 5 yrs now.
Does that awnser your questions?