New Orleans Eats Forums at NOLAEats.com

chefairline wrote:Well. aren't chefs truly "artist" with a little science thrown in?

I hope that listing is only a joke. Why don't professionals use spell check before they post ads?

How long do people stay at the sous chef level? I don't know what my nephew made before he was head chef but his base salary is higher than mine now. And he gets quarterly bonuses.

I took the telecommute line as meaning: ok to text me/email for an interview.