blog #2 ryan sineni

24 07 2009

I chose to be a chef because of the intensity that is needed.  I guess you can say I fell into the scene when my friend offered me a job becuase i was laid off construction.  I went into the restaruant and started as a line cook.  I enjoyed the pace and the skill that is needed to succeed and that started the dream of being an executive chef one day.  I have been working at that same restaruant for over 3 years now and I am the head line cook.  I oversee the training of new employees and I am the go to guy for any staion.  I cross trained for literally every position, from dishwashing, expo, serving, shift leading, line cook, prep, and back up.  I was taught great leadership skills that I carry with me still to this day.  As I got even deeper in cooking I realized I need to get that diploma to get me ahead of the pack.  Now I am only at the start of my journey since I am almost out of school.

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