onboard cook/chef please talk with hotel cook socal
Searched here for cook-chef-kitchen. One year hotel cook thinks if he can make it on a 25 foot sailboat and cooking the line and for the lounge at a major hotel then why not the big ships? Working on my college culinary certificate and I like to be in charge of my food but I can be a great production worker and right hand man too. Need more hands on to make chef and a ship seems like it would give me plenty of cooking time and I could experiment inbetween contracts.
I have low overhead now and would make a simple transition to ship. I've been sober over seven years and I'm mature enough to have the guts to pull it off and stay out of trouble. With all the time I spend on boats, and a budding cooking career it seems a natural progession to cook onboard.
I currently work over fifty hours a week (includes school) so why not do it on a boat?
Why not? Well the pay could be less than 350 dollars a week or the crew could all speak some strange dialect or reject me for some other wierd reason or I could not stand them (though I would if I had too, I've stood a lot of diferent types of people).
Tell me cooks out there. Why not?