I entered the restaurant 8 years ago. In the beginning, it had been an intern with a chef who had high hopes for American cuisine. Then I risked my wages and gave up everything. Now I'm a sous-chef, the next person from the kitchen. Hi, my name is Fred, I'm 36 years old, I am employed as a cook, or instead as a sous-chef in a restaurant. I'm married, I've got two kids, my spouse and I have been married for ten years, and our children are old enough to go to college.

 I became what I am because of my tireless work. I've always wished to leap a bit above my mind. I worked really hard and did some things that in principle I wasn't obliged to do. It is difficult not to observe someone who's ready to assist for nothing, so shortly I was available to be a cook. A year later I became a deputy cook. There were more duties: I was in charge of ordering products and organizing the work of individuals. The kitchen has been divided into two parts - individuals who cook and individuals that are engaged in economics.