So in 1992 i started my journey as a cook, after training at the culinary institute of canada. I moved to Switzerland , and worked at the Kloten Hilton as a commis du Cuisine. then to London, at the Langham Hilton. back over to the pond to work for Chef Alex Clavel.
ive worked for many restaurants and hotels since then, and in most pafrts loved it all. BVut after 18 years i decided to try something new. Partially for the money but alsothe stability and the aventure of the job, yes ill still be cooking, but really i think the game is going to be totally different.
so with this blog i hope to keep tract of this journey. Starting from the begining....
To get the good jobs you have to be qualified, meaning, |Whmis up to date, and food handlers certificate. (i just got mine updated) plus you need a EMR... EMERGENCY MEDICAL RESPONDER... this part makes me nervous the most... but i think oi ill be ok at it.
I start on saturday taking my standard first aid and cpr and aed... this qualifies me to be able take the 80 hour two week EMR course.
Although i have applied for jobs i am not guaranteed for employment, as they may hire someone who they dont have to fly accross the country
. But i believ after i take the courses, my chances are much higher.
when i think about it, i believe i am artially doing this for the money, the reason is im tired working for other owners of restaurants, i think if i can pull this off. i ill be able to open my own place oneday.
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