Culinary School

Jan 23, 2013 20:50

I left the industry in 2011 with two letters of recommendation as a fine dining lead line saute cook. I have already put in the transfer and will be startin in april at the AIS. I think it would be fun to move to europe to cook at a hotel or resort which is easily obtainable because good cooks are rare :)

Really coming to terms with who I am now after reading my journal from 2003 to now.
Previous post Next post
Up