Cooking Question:
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Where do you see yourself in ten years as Chef?


Being a highly motivated individual with a passion for cooking, in the next ten years I see myself working as a head chef in some five star restaurant or having one of my own.

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Tell me about a time when you had to work at a steady pace putting things in sequence. What did you do? What happened when you got tired?Describe your experience with prep-work, cleaning, and working on the line?