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I have been working as executive/corporate chef for the past 25 years. I have worked in restaurants, resorts, cruise ships and catering, My experience in all aspects of food preparation and presentation is vast. My specialties are French and Pacific Rim although I have worked with a wide variety of cuisines over the years. I have dealt with catering groups of up to 4,000 but the average was 300 to 500. Consequently large parties are not a problem. I am fully conversant with all aspects of food prep, wait staff bartending table design and breakdown. Working on a small scale will not be an issue and I would be more than able to handle any larger parties that might be required of me.
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