I just wanted to tell the restaurant owners and managers who frequent the forum that, in my position as teaching assistant at Sullivan, I have identified several good students that would be inexpensive help as prep cooks or trainees.
If you need some rock-bottom hourly wage workers, I will be glad to send some your way that are 1) not lazy, 2) learn quickly, and 3) seem to be able to handle their knives, and any new tasks that are assigned.
If you have an entry-level position open in your restaurant or food-service business, feel free to post here, or send me a PM. I'll only send you the best students I have - the ones that are eager for real-world experience beyond culinary school or fast food.
Thanks in advance for your help in placing these "above-and-beyond" students.
Marsha