I'm moving from a 1 rosette golf course/hotel to a 1 michelin star 4 rosette restaurant and to tell the truth im s*****g my pants! just wondered if anyone on here had some words of wisdom to help me out. I'm a very confident chef for 21 years old. Just worry alot about things that never do but could happen.
Any words of wisdom from the Old.... uh?! (I mean mature) people of this community please.
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Edited by se_juggles, 08 April 2013 - 04:38 PM.
