Mark Walker

Hello, my name is Mark, I'm 36 years old, and I work as a cook, or rather as a sous-chef at a restaurant. I am married, I have two kids, my wife and I have been married for 10 years, and our kids are mature enough, and go to college. I'm fond of extreme sports, also I create video clips about food and set them on youtube.

I obtained my first practical experience after working for around three weeks at a restaurant. Then I was invited into a java boutique of this world-known French chain. It had been under the advice of my boss that I almost learned and mastered the fundamentals of culinary art. I realized how important it is to constantly maintain great order and cleanliness in the kitchen, so that everything literally sparkles. As a result of the"college", at age 22 I became a sous-chef. To put it differently, I became a deputy chef.

I live in New Mexico, and if I was in college, I had a kind of hobby - to research the way the work of different restaurants in this city is coordinated. I negotiated with their supervisors and literally for a few days went on their job. In general, I went to about three dozen restaurants, like the top restaurants of town. The experience that I gained appreciably broadened my horizons. And when I returned in the military and went to function as a sous-chef at among the city's restaurants. I changed a total of three places of work.

Sometimes I engage in racing. Extreme sports my enthusiasm. My wife worked in an intense gear store. I needed a ride and suddenly decided to purchase one for me. I picked up all of the vital details utilizing the site https://bestreviews.tips.

As it came time to decide on a livelihood, I had no doubts about my calling. I entered the Professional Culinary Lyceum as a pastry chef. I had been studying in the faculty for four years. The schedule was rather tight. Along with my primary specialty, I also attended classes in the application of training hamburgers and nutritionists. At the same time, I also had time to function as a part time cook. And not too much for money, but for practical experience.