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Building a Chinese-Food Empire

Building a Chinese-Food Empire Andrew Cherng started working in the United States at 18, while he pursued an undergraduate degree in mathematics at Baker University, in Kansas. Starting in 1967, he began spending his summers in New York City, working in a restaurant where his father had connections. It was his first real job. The work was fast-paced, his English

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Shortage of Chinese and South Asian chefs impacts Metro Vancouver restaurants

During the lunch rush at The Boss on Main, there are about 100 people seated in the booths eating and ordering food. In the kitchen everyone is working full-tilt including cook Shuji Chen. Chen’s specialty is preparing the kinds of Hong Kong-style Chinese food that regulars like. He’s an expert in using a commercial wok. It’s much more challenging to use

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