a chef, but one that cooks international food, and one that does it the old school way without all this new school, the kind that actually takes time and labor to make it, and one that didn't have to cook with other chefs screaming at you or telling you to hurry up.
nancy what would you be?
if you want to be an executive chef, you NEED to learn about some real chef, who scream at you to hurry up and you're absolutely useless, the pressure of being the chief of a big brigade, cooking for hundreds of people, aren't for all, just the strongest could survive
if you want to cook international foods for few people, with less pressure, try being a student at some cooking course
I've got to be honest, all this pressure and the things the chefs use to do to resist aren't for me