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  #1  
Old March 9th, 2006, 12:53 AM
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Lombard Lombard is offline
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Default HELP required from qualified chef's

This may be considered advertising but not the normal type.

New Zealand is seriously short of qualified chef's.
So much so that it has become a big problem.

One resturant on the news today needs a total of 7 and only has 2.
They had to cut their menu from 4 pages down to one.
The manager was also in the kitchen helping out.

HHEEEELLPPP if you can.

(Thomas wink wink got any spares??)
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Old March 9th, 2006, 01:11 AM
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rollerdonna rollerdonna is offline
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Ask Cruise Cynic, he's pretty good at making a mess out of pizza.....

donna
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Old March 9th, 2006, 01:39 AM
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LMAO RD

He better be qualified?? teehee.
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  #4  
Old March 9th, 2006, 09:48 AM
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I cook............for school kids with behavioral problems. However my assistant on weekends is a chef. He is 83 and retired and owned a restaurant in St Thomas for 25 years. I doubt that they could use our services!!!
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  #5  
Old March 9th, 2006, 10:33 AM
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Jacqueline Jacqueline is offline
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L, mail to Gordon Ramsey and/or Jamie Oliver, maybe they can do their magic and solve the problem
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  #6  
Old March 9th, 2006, 10:34 AM
PapaBill PapaBill is offline
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Sounds like a bonified opportunity for an entrprenuer to open a culinary scholl in Wellington. Only problem, you'd have to find qualified chefs to teach at it.
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  #7  
Old March 9th, 2006, 01:19 PM
Brenda in Canada Brenda in Canada is offline
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Lombard! Have to laugh as this the first post I have read today-who knows why I decided to read this one. I am NOT a good cook at all!!
Although a "third cousin through marriage" is one of the best chefs in Vancouver: Rob Feenie.
There was a 'reality type 'show on here in Canada recently called :Canada's Next Greatest Chef and the winner was a lady originally from my city here although she cooks in Vancouver.
Let's just say I have no abilities at all!
Good luck New Zealand!!
Brenda
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Old March 9th, 2006, 01:31 PM
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beenie weenie beenie weenie is offline
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Do they like Biscuits and Gravy in New Zealand? If so, I do that very well. I also make a mean beenie weenie rice a roni. Drop me a line if I may be of service.
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  #9  
Old March 9th, 2006, 03:07 PM
LisaK LisaK is offline
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Lomabard, the answer might be for the restaurant industry to recruit from some of the culinary schools??
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  #10  
Old March 9th, 2006, 05:27 PM
Thomas Thomas is offline
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Oh so sorry, none to spare here. I just had one leave this week after 8 years (not sorry to see him go since he'd become a pain in the butt) and luckily one that left last fall called and said he was looking again, so he started last night. I had one leave in January and it took me a month, and two failed attempts, to find another.

I also promoted a prep cook last month to train. He's young and I won't be able to keep him long term since when he's out of college he'll be moving on.

Now, I might be interested if the price is right! I can come cheap, but she'll have to be outstanding! <wink>

Regards,
Thomas (OUCH, Mrs. Thomas is beating me over the head)
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