High end "FRENCH" restaurant looking for Pastry Chef.This idiot must have that
same shit mentality "you must be french to do a Pastry Chef Job".
As far as being a working Chef from a main bakery in the strip, I must say
you are so wrong, some of the best work in bakeries on the strip.Just to name
a few Jean-Claude Canastrier "MOF",Jean-Philippe Maury "MOF",Carlos Salasar,Randy Sebastian man the list goes on and on!!!!!!!!! And your compensation 50-55
shit your lucky to get a brave baker trying to progress.

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