an apprenticeship opportunity

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I've thought about posting this before, here goes. My husband and I run a restaurant, half is truck stop cafe' that seats 60, the other half formal dining that seats another 60. We have very high standards in all we do;our food is homemade and we have a very diverse menu. Marty has cooked in a few different places; he has been night supervisor at Loew's Anatole in Dallas, TX; he has ran the kitchen of a Best Western for about 13 years. He absolutely knows what he is doing,and he has taught me everthing I know as well! Our problem is this: we cannot hire anyone that seriously wants to learn from us;and we are burning out quickly. Our dream would be...to find...preferrably a couple;nonetheless a young man...to pour our knowledge into so as that he could help US with what we are doing,and later on in life, having this person qualified to run their own place as well. We would teach them breads, pastry chef, gravies, sauces, grilling, as well as many of the homestyle specials we are well known for. If we could find someone who would be willing to learn...efficient,fast, a servants heart, (to work with public this is important!!!) and can JAM; this would be a dream come true! I am serious--qualified kitchen managers (which is what we really could train someone up to be) start out at about $40k. And btw....at the Best Western,my husband has met "kitchen executives" fresh out of college that couldn't even cook green beans!!!

-- Beth Weber (talmidim88@hotmail.com), November 11, 2000

Answers

Beth where is your resturant located

-- ronda (thejohnsons@localaccess.com), November 11, 2000.

I managed to get this post up there twice!!! Looks like I'm really desperate for help eh?! We are in NE Kansas; closest large city Beatrice, NE

-- Beth Weber (talmidim88@hotmail.com), November 11, 2000.

What is the chance you could interest the high school vo/ag program in placing teens in the kitchen? I remember my husband talking about his two business trips to Europe, and how the restaurant personnel were all very professional. His traveling companion explained that in Europe, especially France, it was a great honor to be allowed to learn the trade, and that anyone good enough to work in a restaurant was pretty well set for life. We certainly need to change our attitude about this line of work. Used to be alot of ex-military mess cooks who looked for that kind of work on the outside. Is the fast food business ruining fine dining? Maybe so. Good luck to you.

-- melina b. (goatgalmjb1@hotmail.com), November 11, 2000.

Dear Beth, I am very very interested in your offer... I've just sent you an email of my background and experience, which I believe you will see I have some very valuable assets and talents. I would look forward to moving out that way to get back to basics in my own hopes and dreams to be out where Homesteading all began. If by chance my email does not reach you, please email me. Thanks so much... Kenneth L. Rush

-- Kenneth L. Rush (rushwiz@aol.com), November 18, 2000.

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