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Destinations for Culinary School Graduates


Chris Amirault
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16 hours ago, Steve R. said:

So, there we were in Lyon, eating at the Bocuse restaurant/training center in the Hotel Le Royal (I love how pretentious that sounds) several years ago.  Our trainee server was a very nervous (but personable) woman in her 20s, who was trying to get everything just right but finding everything way too stressful.  Wrong silverware, some almost dropped food.  We were supportive... really.   Next thing we know, our soup is being delivered by the Manager/Trainer.  When we inquired as to where she was, he hesitated but then revealed that she had quit on the spot, saying that Front of House wasn't for her.  Maybe I'm imagining it, but I think that this came with a look from him that could've been translated as "what the hell did you do to her"?!  I prefer to think of our role as one of "career counseling".  😎

You'll be fine.  Happy holidays! 

Thank you

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