need help for new job

Discussion in 'Professional Chefs' started by steph001, Mar 23, 2012.

  1. steph001


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    Culinary Student
    I just finished my red seal a month ago. Now I find myself at a stand still doing the same mondane job at work. 

    I'm interested in doing what I think is called contract work.  21 days on 21 days off or 4 weeks on 2 weeks off  type of work. 

    I would be very well suited for large scale cooking. use to cook for a buffet, 200 to 400 people,  did that 1 1/2 year. 

    I don't mind being at a remote place to work.  

    I just dont know the names of these companies, plus I'd want one of those companies that fly you there and fly you out.  

    I live in canada, plus I don't drive a car.

    would be interested in talking with someone that as done this kind of work. 

    so if anyone could help me , give a good direction.   thanks.