Chef 101: How to Get a High-Paying Job in the Kitchen

On a recent routine visit, a purveyor walked into Jesse Cool's Flea St. Cafe in Menlo Park, Calif., and told the restaurateur he was thinking of leaving a job on his family's organic farm to attend cooking school. Cool, a 33-year industry veteran, gently advised him first to see if he could live on a fraction of his wages for three years. Read more...

This entry was posted by Kelli on Thursday, August 7. 2008 at 04:34. and is filed under Culinary Arts. You can leave a response, or trackback from your own blog.

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