Venice 18 years experience should be a good start. Are you familiar with all the paperwork, like making out menus, food costs, ordering, scheduling and of course knowing how to make soups and sauces and knowing how to use all the equipment in a professional kitchen. You should have no problem Venise.Good Luck.

Venise, I would begin by knowing your craft, understand the foundation of a specific type of cuisine: Southern is an example, with Creole a sub-category. A young man I knew in Tulsa, Oklahoma from Vietnam immigrated in 1972 and setup shop cooking his grandmother’s favorite recipes. He became an instant success with her authentic and tried recipes. If you don’t have the benefit of a grandparent, study the classics like Larousse Gastronomique cookbook penned by Prosper Montagné. If you can recite and recall Larousse Gastronomique cookbook, you will quickly earn the respect and admiration of fellow chefs. Be honest in interviews for positions to wish to learn under the tutelage of others. Be humble and always appreciative of chances to learn! Good luck, Peter

Ok I got it now 18 years is awesome but depends on ur study I have 10 years sushi training in Japan , soo depends on what and where u have worked really all about supply and demand really ANF deversaty . write me back tell me what uve done ill try and help cheers . Mark

I'm trying to answer u but this site won't help me ... Mmm

At least 5 years

know how to cook.