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Posted at October 26, 2016, 2:20 am: As some of you know I left everything and went to israel during the war. Well I'm coming back. This a between time for me. No job(even though I got several open positions around town), no appartment, no furniture. This means I'm flexible again. Weightless, hooray!!! I'm shopping for interesting projects around philly. Preferably something involving an opening of a new restaurant. I like the proccess of opening a business, kitchen wise. And am pretty good at it.(ahem ahem) IN THE MEANWHILE. Now that I'm flexible I'm interested in going back and learning a bit. Mainly in the form of short term stages(~two days to a week~). If any of you guys would like to have a brother chef come over and work with you for a bit, share ideas, cross-learning, etc. Contact me. Trust me it can be fun. I lost some of my passion as of late, and thought seeing other kitchens, other cuisines and mutual-something-something(you know the deal), can reenergize me and could also be fun for you(yep you). I'm located in philly. Well, will be soon. But interested in traveling too. Not looking for money of course but some help with accomedations is blessed. Ciao slubin@artists.represented.org Original of the message was taken from http://www.cheftalk.com/forums/ Other Topics of Chef Talk:What does your cookbook collection say about you?Le Coq au Vin in Orlando Help with Peruvian dinner Hey jfb1060 site noob Thinking of starting a restaurant...need chef wannabie Commercial Bias Slicer? Baby Vegetables? The fight for Foie Gras Menu Ideas Ahhhhh Hi-this is Dev Tej Kohli Future baker on the way! La Paz Lady baker Commanders Palace Vegan Wedding how easy is meat loaf Tiramisu Middle Eastern spice Blend for Rice yawah Lagostina Provence Pro?? Glad to find you guys.. Need recipe for chocolate mousse New menu critique Mrs. Miller Massa ticino OMELETTE - New Style? Middle Eastern spice Blend for Rice The Ignore Feature Buffet Desserts new guy The new advertising Tri Tip Beef Week two - posh stuff Foodborne Illness at My Restaurant?!?! sodexho vs aramark tips for using mandoline Pate Brisee hummus Diet (updates) Top Picks for New Orleans New equipment for home about chocolate display? Warmed bread question for you restaurant guys Lodge Logic vs. Pro-Logic and cast iron Qs Bourdain Endorses Slow Food Movement |