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AStewart

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  1. Well, I thought Id throw an update here, I DID land a new gig, at a better restaurant! I did include the cascadia experience, and in the end, that made the difference. Of course I nailed my tryout cooking for them too, but, I can happily report that advice was casually followed!
  2. In the state of Washington its a legal requirement of the health department, I remember asking an inspector about it, and it came down to either having that on the menu, or banning certain types of foods. I think they made the right choice.
  3. Thank you very much for the responses! Wherever I work next I do intend to stay for at least a year, I have been at my current job just north of two years, which is part of the reason I want to move on, broaden my experience! anyways, once again thank you for sharing your thoughts and ideas. Aaron
  4. Hi e-gullet, I'm Aaron, I live in Seattle, and I am a professional cook by trade, its come to that time where I'm looking to move up in the wonderful world of cooking from my current position at my current restaurant. a little background, it may not be super unusual in this country(or at least this part of the country) but I came in to semi-fine dining from working at Papa John's and another local variation there in, so aside from the place I currently work, my resume isn't super duper sparkling(yet). Obviously, I'm not exactly super stoked to have those two items on my resume, but it is what
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