The time listed is misleading; I have worked in small restaurants and in the industry on and off for over 25 years but not consistently and not in any position of significance since recently. I was mostly self taugh, watched as I worked in restaurants, and then went to culinary school and then staged in a 2 star restaurant, The James, beard House, in Copenhagen and Italy.
I enter competitions :
I consider my specialty to be:
I wish I could declare my specialty but I am simply not at the level I hope to be. My duties include petit four, desserts, confections and chocolates,frozen and otherwise but I started in bread and cakes. In a small restaurant ,you cannot specialize,which is great fun!
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