Can't seem to figure out how to delete threads...

Discussion in 'Professional Chefs' started by guts, Mar 9, 2013.

  1. guts

    guts

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    ^
     
    Last edited: Mar 9, 2013
  2. chefchadnyc

    chefchadnyc

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    Most all of the executive chefs of the current generation, and all generations before them, have done unpaid stages/trails/internships to get where they are. Nuff said, right?
     
  3. adamburgerdavis

    adamburgerdavis

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    I recently did a stage for my current position as the fish cook at a prestigious city club in Pittsburgh and my performance dictated where I would be placed. The highly respected chef I work for does this for every employee from prep cook to sous. I believe your friend is probably just a cocky cook who thinks he knows more than he actually does. Anyone who isn't able to give up a minimum of eight hours to show their abilities for free probably isn't worth their weight in salt anyway.
     
  4. lagom

    lagom

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    The Duquesne club?
     
  5. adamburgerdavis

    adamburgerdavis

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    Good call! Very impressive.
     
  6. lagom

    lagom

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    I worked there for a couple years back when Regan was first president, a good expierence to move forward from. Its a nice place to have on your CV. Hope you enjoy the expierence.
     
  7. adamburgerdavis

    adamburgerdavis

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    Who did you work under?
     
  8. lagom

    lagom

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    Chef Colletti. I honestly think he forgot more about cooking than most people ever could know.
     
  9. adamburgerdavis

    adamburgerdavis

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    I've heard and read some pretty incredible things about him, although I just started 4 months ago, Chef Coughenour is quite an accomplished man himself.