Dan Thomas wrote:Why would you want a recent grad or soon to be culinary school grad that has no real on the job experience? Personally, to me that reeks of not having the budget to pay someone for their expertise...I also think that would be a huge mistake on their part trusting some one with their money with purchasing ability with out the knowledge that only years of experience can provide that can't be taught...Even if it is just a coffee house.
Just my .02
Lisa Stephenson wrote:And just how did you "professionals" get your start???
This post was intended to help a new chef get their start, not instigate unnecessary negativity. Perhaps you could offer your valuable advice directly to Red Yeti?
Dan Thomas wrote:My reply was more out of voicing a concern that someone might not be making the best business decision when it comes to opening a new place.
Robin Garr wrote:...all that would be fine in the main forum.... ...A PM to the original poster might have been more appropriate.
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