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Old 07-09-2012, 12:09 PM   #11
Chef Extraordinaire
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Join Date: Jan 2011
Location: Rural Ottawa, Ontario
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I worked in my parents' restaurant, at a university as part of the food service team, in a hospital kitchen, and worked at various restaurants in the kitchen or as wait staff. At one time, I considered becoming dietician.

I've got OCD--Obsessive Chicken Disorder!
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Old 07-09-2012, 12:12 PM   #12
Ogress Supreme
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I still thinking about formalizing a dietician degree. I've done enough and I'm already a diabetic educator.

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Old 07-09-2012, 03:35 PM   #13
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I've been in a kitchen for 11 years (I'm 25), as well as helping my family run a soda/ice cream parlor from 9 to 17 years of age. I've never had a job outside the food and bev world besides a little ranching and music. Worked in all kinds of places from corporate pizza (Hate working the corporate food scene) to michelin star food. I love this work and as tough as it can be, I believe it loves me back. I also love the fact that I can go anywhere in the world and find a job with the skills I have acquired as well as acquire new ones. Love learning everything I can about the food world's past, present and future. I still have so much to learn. All I have to show from this lifestyle is my knife roll and scars. It's not much to show but it means enough to some. All I hope of my future is making good food in small cafe with my family and good friends, a garden and some dogs. A simple way. I don't think I'll ever stop doing this. :)

"A chef's life is a damn waste of a good life. But it's a damn good way to waste it." - William C.A.

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