Hi, my name is Fred, I'm 36 years old, so I am employed as a cook, or instead as a sous-chef at a restaurant. I am married, I have two children, my wife and I have been married for ten years, and our kids are old enough to go into school.
I have found one more outlet. I take movies about meals and put them on the suite. There I am what I am. I act as I need, cook and say anything I would like. By simple, to complicated recipes. I rent a studio at my own expense, buy food and equipment. You're able to select a fantastic technique as a result of the testimonials on the site https://bestreviews.tips/. And I like everything. It is somewhat"my own". I like to talk about information, I love to find that somebody could utilize my recipe. To this day I am pleased with the work done and I'm not likely to stop . I am driven by ideas and their execution. Thanks for the time, occasionally I just really need to share information. Set goals and achieve them. It's possible to get everything in this lifetime, but you have to work for it. A whole lot of work.
I became what I am because of my tireless work. I've always wanted to jump a bit above my head. I worked very hard and did some things in principle I was not obliged to do. It's hard not to notice a person who is about to help for nothing, so soon I was given to be a cook. A year after I became a deputy senior cook. There have been more duties: I was in charge of ordering products and organizing the work of individuals. The kitchen has been split into two parts - people who cook and individuals who are engaged in economics.
I visited the restaurant 8 years back. At first, it had been an intern with a chef that had high hopes for American cuisine. I fell in love with the restaurant notion; it was interesting for me to cook out of odd American goods. I then risked my wages and gave everything up. Now I am a sous-chef, the next individual in the kitchen.
You need to be a member of Nashville Universe® to add comments!