Saturday, December 1, 2007
In order to keep cooking you need to have a kitchen to cook in
I am interviewing with three different places and all of them are in the large grand scale that I love working in. One is with a large sporting venue that will doo $100k on a regualr night....one is with a new facility that is opening and needs a chef to spearhead its opening.....and the final one is taking over for a museum that is managed by very famous chef. Not sure how this is going to work out but I will let you know.