Hey guys, Just wondering if anyone here on JC is a Chef? Not a Kitchen hand, more so a head or second chef in a restaurant.
Oh i was going to say, i am qualified, i have certificates 1 2 and 3, but i'd never work in a kitchen again. Did it for over a year after my studies, ended up hating it. I have it as a back up though if i ever need a job.
And what may you be trying to find out? I'm not personally but I have a good friend that is - and another that is his apprentice.
Just need to ask a few questions whether online or in person, I could ask my Uncle, but I'd expect bull**** answers lol.
I'll see what I can do, easiest way would be to call them. But by the time I get a hold of him with his shifts you'll have someone else. I'll hang back in the shadows in case you can't get anybody to help.
One of my wifes best friends was a chef , Has worked at a few of the High Class hotels and Restaraunts around the world , I might be able to help you out .
Might be able to assist! One of my sons is the second chef in a noted restaurant on the north shore - 14/20 with one wine glass, but lost their hat this year when the required score went up to 14.5. Type of facility is "fine European dining". He has run both the entree and dessert sections of the restaurant (at times both), though has been promised the mains section sometime soon. Like all chefs, he works silly hours. I only see him on Sundays and Mondays. If you want to, PM me the questions and I will pose them to him this weekend. Suits JC as he drives my old VSII Manual.
fair enough, my aunty has been head chef at the top restaurant at falls creek, I'd give you her number to call but she's busy running a cafe now. If you do get stuck though, get back to me and I'll try figure something out
i was a chef for the last few years and worked in a few busy places and was second in charge at my last place of work ... what did u wanna know give us a pm if u want
my gf is a pastry chef, which includes basic kitchen hand skills, bakers degree, etc... may not work in a restaurant but pastry chefs can make things out of nothing, instead of opening a packet and adding water....
