about the work?
mmmm well we use a lot of vacuum to prepare food here, not just to preserve it, to cook it too, so It was something half new to me, something to get used too.
Anyway the chef is nice, like the others, the work is work, but I think I can get rid of it.
I'm doing some of everything atm, from fresh home made pasta, tortelli, and some generic pastry recipes (puff pastry, custard, strudel, all of them plus the gurmet dessert), to the salad buffet, vegetables, and mostly all kind of sandwiches for the bar, which we have to do in their place, don't ask me why