I have been reading this forum for several years and have finally decided to join in. Bit excited really as I have spent a lifetime working, living and breathing the chef's life and have lots to say.
I am currently working for a large club that feeds upwards of 3500 per week with a staff of 42. Lots happening here and at times a proper circus.
Regards,
Ross
I am currently working for a large club that feeds upwards of 3500 per week with a staff of 42. Lots happening here and at times a proper circus.
Regards,
Ross