By David Bearl, CCC®, CCE®, AAC®
Like many young people looking for work at an early age, I found the hospitality industry. I was from a large family, and a need for spending money led me to a dishwashing job at a pancake house when I was 12 years old. Little did I know that this would be the start—though modest—of a career as a certified chef.
I learned the front of the house and prep skills and finally earned a spot on the cooking line. It wasn’t a fancy restaurant, but it was extremely busy. As I went through high school and college, I worked in a number of restaurants, but, like many, thought it was just until I found that other career. After graduate school, I worked for a few years away from the kitchen, but then I returned to catering and, eventually, became director of food service…
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