Gaining respect
Question
"My problem is this: I have 10 years' experience in small and privately run restaurants, and now I want to move into a well-respected establishment, two rosette or above. My cooking is excellent, but my repertoire is not great and I have no qualifications as a chef. I am prepared to go in at chef de partie level and take a pay cut, but I am still finding no one will take me on. Have you got any advice for this poor fellow."
Tony
What the expert says
Alison Clarke, human resources director, Whitbread Restaurants
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