AceBoy

Thanks for the welocme. I'm definitly staying out of hotels for awhile. And NO UNIONS. Not going through that again. I'm looking for a restaurant position at either Sous, Exec. Sous or Chef de Cuisine. I'm classicaly French & Italian trained, but can pretty much cook anything. Would like to stick with my strengths, however. Boehmer and Aprile's places sound interesting. What are these guys like to work for?

Greetings. After ten years working abroad my wife and I had decided to return to Toronto to settle down. My only problem is that I haven't worked in Toronto in a decade, and have no freakin' idea who's in, out, hot, not, open, closed, and so on and so forth. I'm a european trained chef and currently hold the rank of Exec. Chef at the hotel I'm employed at now. We will be re-locating in Februray and any input would be exceptionally helpful. I basically want to know who's worth my time, and who to avoid completely. Cheers!