You're not worth responding to, disposable.
Quote:
|
The just need to learn to comunicate and he/gordon isn't a communicator. anyways uh what I was thinking was are all western big time, top chefs like that?
|
I think Gordon's a communicator...I mean, he's pretty blunt, but he seems to get the point across, but then you never REALLY know someone in that sense until you've worked with them.
Where I'm working now? Not the last place, dumped that...wasn't really going anywhere. Good menu, but no creative outlet.
Right now I'm sticking to study fulltime, doing two days a week at the restaurant we front for the college...it's funny, its better hands-on experience than my last occupation was, and we actually get input in the menu.
I'm liking the sauce thing myself too, can't say I'm designated to any given position as such, we tend to rotate, but I do a lot of cooking at home to (gotta stay in practice), and yeah...always trying new things, and no sauce comes near what you make yourself, as you'd know.
Lately I've been considering the path of private catering as an actual occupation...seems that there's an equal calling for that, as many oppertunities, and I'd be able to get started with something to call my own much quicker. Of course, the studies will be complete, and I'll still be a qualified chef, just work in a slightly different role, and for myself.