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sutty
sutty

help

message posted 29-Jan-12 17:09:05
i am a experianced chef from classic back ground ie restaurants country house hotels etc
rossette/gastro/freelance
i am about to start new job as kitchen manager for a large events company and corperate dinning i am worried that i might fall flat on my face any advice..
tcapper
tcapper
message posted 29-Jan-12 19:32:21
Mate

It always feels like that when we push ourselves, we all panic, but once you get the first one under your belt, it'll be a piece of piss.

Just break it down to smaller areas, get the orders right, mise en place, timings

Go for it !
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