I want to work reasonable hours
Question
In August I qualified as a chef at Le Cordon Bleu school in London. I had a catering business for five years and did some work experience for a few months at Claridge's and the Connaught.
I have a family and I tried, but soon realised that I couldn't manage the hours of restaurant work. I would like to work in a pastry environment, such as a patisserie or boulangerie shop from Monday to Friday, or alternatively work on projects for event caterers to get more experience.
What the expert says
Chris Sheppardson, managing director, Chess partnership
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