Quote:
Originally Posted by lovemyself123
how about at the lower levels below sous chef?
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you slog it out at the lower levels as a line cook for years to gain experience and exposure before you get your break into managing a section (chef de partie/sous chef). that is the typical progression, unless you have daddy's money to go to a top culinary school like CIA or open your own restaurant and become the executive chef.
source: i used to work with foreign and local chefs.