buckytom
Chef Extraordinaire
i guess it would be beauty sleep then. 
What do you do?
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
VeraBlue
Executive Chef
I'm like most people here, I guess...with lots of different jobs under my belt.
My first job was hostess at the Rustler Steakhouse. Then I was a sales associate at the Oriental Shop, and then Thom McCann shoes, and then Melburn's, and then a pharmacy. Those were all part time, kid jobs.
First full time job was receptionist at a small local newspaper. I also took all the classified ads. From there I was an administrative assistant at a production company to the president. We made a product called Pretty As A Picture. It was an air freshener. After that I was an administrative assistant to the owner of an HVAC company. Then I was a mother full time for a few years.
When I went back to work I was the assistant manager at Brooks. From there I was the receptionist/secretary at Meadowlands Toyota.
All during this time, I still wanted what I wanted when I was 10 - a cooking career.
I answered an ad for a food service worker. During the interview I explained my love of cooking and the knowledge I'd amassed just by reading cooking books impressed the executive chef enough to give me a job. I made salads for the salad bar in the morning and served at the deli station during lunch. Within 2 months I was assisting the prep cooks until I surpassed them and got a prep cooks position. From there I was offered a cook's position and within a year I was given the title of Sous Chef.
A year later I was a chef/manager overseeing my own account. I stayed at that position for 3 years.
At that time, I left the industry for another industry, self employment. I was involved in the adult industry for 6-7 years, producing party events, and arranging private appointments with clients of discerning tastes. I met some of the world's most interesting people during that time. I was on 3 different radio programs, one of them was called Fez and someone else...I was on television talk shows three times, most with Bob Berkowitz on his show called NY at Night. My 40th birthday party was written up in all the NYC magazines like Time Out New York and Dave Chappel of Comedy Central filmed it. It's aired on his program often. Business was running on it's own until September 11, 2001. I was supposed to do a radio interview that day at 4pm...but it never happened. Instead, I watched my city crumble to it's knees from across the Hudson while I watched the smoke drift across the sky from my living room. My business was never the same after that. The disposable income disappeared because people changed their priorities. Self indulgence took a back burner. It has been 5 years and the friends that stayed in that industry are just starting to make it, again.
But, I had to get back to the business of making money. My recent jobs were the type that you don't actually put on a resume...so I said I stayed home with my kids. I got a job as a cook at a small private school. Within a year I was the General Manager of that account.
I missed being in teh kitchen so I took a position as executive chef with one of the biggest dining services in teh world. Currently, I'm working in Tarrytown NY, right next to Sleepy Hollow (of the Legend of Sleepy Hollow fame). I'm with the same company, as executive chef for one of NYCs largest universities. We have three campuses and about 5000 students in resident life.
I've also written a few things, here and there....
My first job was hostess at the Rustler Steakhouse. Then I was a sales associate at the Oriental Shop, and then Thom McCann shoes, and then Melburn's, and then a pharmacy. Those were all part time, kid jobs.
First full time job was receptionist at a small local newspaper. I also took all the classified ads. From there I was an administrative assistant at a production company to the president. We made a product called Pretty As A Picture. It was an air freshener. After that I was an administrative assistant to the owner of an HVAC company. Then I was a mother full time for a few years.
When I went back to work I was the assistant manager at Brooks. From there I was the receptionist/secretary at Meadowlands Toyota.
All during this time, I still wanted what I wanted when I was 10 - a cooking career.
I answered an ad for a food service worker. During the interview I explained my love of cooking and the knowledge I'd amassed just by reading cooking books impressed the executive chef enough to give me a job. I made salads for the salad bar in the morning and served at the deli station during lunch. Within 2 months I was assisting the prep cooks until I surpassed them and got a prep cooks position. From there I was offered a cook's position and within a year I was given the title of Sous Chef.
A year later I was a chef/manager overseeing my own account. I stayed at that position for 3 years.
At that time, I left the industry for another industry, self employment. I was involved in the adult industry for 6-7 years, producing party events, and arranging private appointments with clients of discerning tastes. I met some of the world's most interesting people during that time. I was on 3 different radio programs, one of them was called Fez and someone else...I was on television talk shows three times, most with Bob Berkowitz on his show called NY at Night. My 40th birthday party was written up in all the NYC magazines like Time Out New York and Dave Chappel of Comedy Central filmed it. It's aired on his program often. Business was running on it's own until September 11, 2001. I was supposed to do a radio interview that day at 4pm...but it never happened. Instead, I watched my city crumble to it's knees from across the Hudson while I watched the smoke drift across the sky from my living room. My business was never the same after that. The disposable income disappeared because people changed their priorities. Self indulgence took a back burner. It has been 5 years and the friends that stayed in that industry are just starting to make it, again.
But, I had to get back to the business of making money. My recent jobs were the type that you don't actually put on a resume...so I said I stayed home with my kids. I got a job as a cook at a small private school. Within a year I was the General Manager of that account.
I missed being in teh kitchen so I took a position as executive chef with one of the biggest dining services in teh world. Currently, I'm working in Tarrytown NY, right next to Sleepy Hollow (of the Legend of Sleepy Hollow fame). I'm with the same company, as executive chef for one of NYCs largest universities. We have three campuses and about 5000 students in resident life.
I've also written a few things, here and there....
redkitty
Executive Chef
redkitty said:I'm a porn star and when I'm not making movies I work on my growing musical career. I'm currently working on my first album, which is called "World Piece"
Just to clarify, I was only kidding!
What do I do...well right now I dont do much! Ive been off work the last year since I moved to the UK. I owned my own recruitment company in Silicon Valley for the last ten years which I sold prior to moving here. Might start work again soon recruiting for HR professionals.
mudbug
Chef Extraordinaire
Hey, Vera, do you work for Sodexho? That's who runs the cafeteria in my office building. Their food is decidedly average. Must be because you aren't running things.
VeraBlue
Executive Chef
I do...and most assuredely, that has to be the reason. All accounts have to follow certain guidelines when it comes to menus and prep..but everything has room for artistic interpretation. Too bad, because with the right team, things could really be great at your account.
mudbug
Chef Extraordinaire
Could I persuade you to move to northern Virginia and take over this account?
About the same distance from Philly..........
About the same distance from Philly..........
babyhuggies
Senior Cook
very funny bucky....but no ...generally i don't knock out my clients(some i wish i had)~i perfer to give massages then cut hair,cutting hair you have to be somewhat chatty even if you don't want to be..but when someone is getting a back massage they don't say much...hehe
OP
OP
Clutch
Washing Up
I give out free massages to people I work with and they tell me I should become a massuse(sp). I think I may start looking into that!
jabbur
Master Chef
I trained as an RN after high school and worked pediatrics in hospitals and doctor's offices and schools off and on for 25 years. I took some time off when each of my sons were born but went back part-time. Three and a half years ago my mom went through a terrible bout with cancer and died that summer. It really changed me. I quit my job and am now back in school learning American Sign Language with the hopes of getting by degree for interpreting. It's not easy returning to school when you are in your mid 40's. I seem to have to study harder that I used to! But the classes are fun and I'm learning lots of new and different things. It's been fun to see what other people do outside of DC.
Spiritboxer
Senior Cook
Hey Huggies, check out adding Reiki to your massage techniques. A type of energy balancing, it's very beneficial and I know a few folks who are doing both quite successfully.babyhuggies said:I'm a mom full time.But i am a trained hairdresser and esthetician.Seems like years since i've done that(oh it has been
college_cook
Head Chef
Right now I'm a line cook, but prior to this job my previous positions have been:
Busser/Food Runner, Jalapeno's Mexican Restaurant
Busser/Host, Kelsey's Steak House
Janitorial, Wismarq Corp.
Lawn Mowing/Landscaping, A+J Lawn Services
Sales and Deliveryman/ Manufacturing, Home City Ice
Kitchen Help, IU Food Courts
Resident Assistant, Indiana University
Deli Professional (lmao at THAT title), Marsh Inc.
Thats my entire work history I think, ages 15-22. I think I've only been unemployed for about 6 months of that time. I have no problem getting jobs just to keep the cash coming in, what I'm worried about is starting an actual career this fall. People only seem to want to hire me when I have 2-3 experience!
Busser/Food Runner, Jalapeno's Mexican Restaurant
Busser/Host, Kelsey's Steak House
Janitorial, Wismarq Corp.
Lawn Mowing/Landscaping, A+J Lawn Services
Sales and Deliveryman/ Manufacturing, Home City Ice
Kitchen Help, IU Food Courts
Resident Assistant, Indiana University
Deli Professional (lmao at THAT title), Marsh Inc.
Thats my entire work history I think, ages 15-22. I think I've only been unemployed for about 6 months of that time. I have no problem getting jobs just to keep the cash coming in, what I'm worried about is starting an actual career this fall. People only seem to want to hire me when I have 2-3 experience!
Claire
Master Chef
I spent most of my life in and around the military .... done everything from repair electronics on B-52s on the flight line in North Dakota to office work in remote locations, to office work in the Pentagon and other Virginia places and Hawaii. Also did office work for the entomology dept of the Bishop Museum (cockroaches, anyone?) and worked for a vet for a year in Florida. Since I live in and with the military, I did whatever work was available. And yes, I learned the hard way that a love for cooking didn't mean I could be a chef (I sweat way, way too much).
crewsk
Master Chef
I'm a substuitute teacher at the elementery school my kids go to.
urmaniac13
Executive Chef
- Joined
- Sep 7, 2005
- Messages
- 4,764
Pook said:
Warning to everyone... do not make Pook angry whatever you do!!
My occupations:
previously I worked as a...
staff artist at a silk screening joint
score keeper at a US Navy softball league
fitness instructor at a Nautilus Centre
assistant manager at a so called "health food" joint
shop clerk at Borders
I no longer work outside home, I just do some odd jobs to help out my partner Cris/his clients at home on our puter, though I wish I could do a bit more and I am constantly learning something new so I can be more useful, I am perfectly happy with what I am doing
texasgirl
Master Chef
I work at a self storage that sits on 11 acres of buildings, standard and climate control and parking. I also lease out UHAUL equipment. Parking 26' trucks has been interesting, to say the least. Especially the 5 speed diesels. LOL
Uncle Bob
Chef Extraordinaire
Pook said:
Miss Pook...
What are you packin? Make, model, cal. etc.
YT2095
Executive Chef
I`m a Private Contractor, I`m paid to Solve Problems.
although I spend most of my time in the Lab drinking beer and chatting to you lot
although I spend most of my time in the Lab drinking beer and chatting to you lot
texasgirl
Master Chef
YT2095 said:I`m a Private Contractor, I`m paid to Solve Problems.
although I spend most of my time in the Lab drinking beer and chatting to you lot
Problem solved
