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Hi guys, I've posted before looking for advice on how to get in to fine dining, and I'm almost in!
I was lucky enough to get wind of an apprenticeship in a michelin starred kitchen, I took a stab at it and I've been given a date for my work trial!
I'm actually so pumped to get in and get my ass kicked it's not even funny. I've my notebook and sharpie, sharp knives and clean uniform ready to go.
Y'all have been really good to help with your advice so far, any last tips so I can nail this work trial and get the job? Anything I can expect that would be different to fast casual dining?
Thanks!
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- 7 years ago
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