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New Questions About Bachelor

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You never understand what your thought can trigger. Therefore the notion of turning right into a parent becomes stigmatized. Some men and women who want to work for social good may find themselves attracted to tasks which don’t require one to turn into a certified social worker, or are outside the realm of what’s deemed social work. There’s an unprecedented demand for qualified social workers.

You’re someone of influence. Someone with lots of experience and an associate degree could be able to detect a position. Any person who plans to take social work to get a profession, due to his enthusiasm for humanity has to get a fundamental diploma for this. wie schreibe ich eine bachelorarbeit The person that has the funniest story will come across a prize.

From the features mentioned before, it’s clear that the worker’s location needs to be strong. Be certain to indicate which position you’re applying for. Then you would like a master’s degree from a university Should you would like to create an application for high level positions in international organizations like Red Cross or even the United Nations.

Some restricted jobs are provided for people who have just a bachelor’s degree. If you are trying to find a career that can allow you make a contribution to enhancing their own lives and to work with a few of the men and women in your community look. They’re a few of the professions where workers can actually feel the effects of the work, while the professions aren’t famous for being the top paying. If you are searching for a career with job satisfaction, significance and an abundance of choices consider function.

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The Start of Bachelor

Students may attend a variety of classes in Mannheim and Heidelberg to broaden their understanding of topics from the region of Economics. According to the policy of their home faculty, they might be required to become familiar with at least one foreign language. Public transport is utilized by students. The universities here offer you varied collection of topics and place a center that is amazing on research. Minimal eight subjects regarding the social sciences from the previous studies may be required by them.

A social worker or a expert worker ought to be well qualified. Prospective social workers may benefit from the broad selection of resources, job boards and other information that can be found regarding the area and its career possibilities. School social workers make a median salary of 71,000 each year. They are often the primary source of advice and assistance during times of crisis. Bachelor’s level social workers can pick from a selection of rewarding careers.

Social workers are those who care about people, who wish to produce things better, who wish to alleviate suffering and who need to do some good on the planet. Medical social workers take care of all of the extra problems patients may have. As a result, if you would like to be a social worker, you own a number of choices out there for you. Social workers play a crucial part in society as they try to restore or enhance the social performance of individuals and communities. A social worker or maybe a expert worker has to be effectively certified.

The post If You Read Nothing Else Today, Read This Report on Bachelor appeared first on MARCEL RIEMER.

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The post What’s Actually Going on with Buy Essay appeared first on MARCEL RIEMER.

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The post The Basic Facts of Gambling – What Is It? appeared first on MARCEL RIEMER.

I am now on YouTube! Check out my new channel here!

I am a big fan of Asian street food. It is always freshly prepared and affordable (I don’t want to use the word cheap here).

Since recently I set up camp in southern Thailand. One morning it happened that I ran out of my beloved oat meal which I eat for breakfast. As I was heading for the nearest 7/11 store to get an instant noodle soup to poison my body with some MSG, I passed a hawker stall selling a variety of local specialties.

Local Thai breakfast specialties

Wow, the stuff on display looked really yummy. It was nicely and neatly packed up, ready for take away. I had a look at some of the items offered and eventually bought a few things. The cuisine was delicious and low cost! My stomach and wallet felt happy. On top of that I saved 20 minutes of walking.

Local Thai breakfast! Plenty of things to try. Cost: 145 Thai Baht (around USD 4.80)

I mostly eat either directly from the streets or in local restaurants anyway. With local restaurants I do not mean just any restaurant which is located anywhere at the road side or in a shopping mall. I am talking about locations were usually only local folks hang out. Depending on the country you will have to look around for these places. They can be hidden sometimes in small alleys.

I hate to say this but some restaurants who target tourists are a source of rip offs. Watch out! Yes, the prices in tourist restaurants are still cheaper than in other Western countries. But when you compare these prices to what the locals pay in their local shops than your jaw is dropping!

I love to hang out at these local places because you get in touch with the local culture. You see what people eat and how they eat. It’s funny and educating to just sit there watching the people. Some of them are staring at me while munching.They probably are not used to the fact that foreigners get lost in their favorite local joint. Some of them might even think what the hell this guy is doing here…

Chef, how much money can I make in the kitchen? How do you deal with a difficult boss? How can I get promoted?

Ask me and I will do my best to help you find a solution. Once a month I am going to answer your questions here in my blog.

If your question gets selected and published then you will receive a FREE copy of my eBook “Slamming It Out! How I got Shit done in 5 Star Kitchens”.

Drop me your question here now: [email protected]

See ya in my next blog!

Suhar P. 19, from Jakarta asked:

“Chef, most of my free time I spend in my mother’s kitchen. I really like to cook and to experiment with all these different ingredients. I want to become a professional chef. Is it necessary to visit a culinary school or can I just go ahead and apply at any restaurant or hotel?”

Excellent question Suhar,
thanks!

In most countries you can
find culinary schools or culinary institutes. You enroll in their program, pay
a fee and then you join the training program. The problem is, do you have the
money to pay for that school?

This will be the main obstacle on your way to become a professional chef. Yet, visiting a culinary school is one way and certainly a good way. I highly recommend it. Here you will learn all the necessary basics and techniques you need in order to get a sound knowledge of what it takes to become a professional chef. The setting is professional and so are the teachers and instructors.

The second option is to apply
at any restaurant or hotel of your choice and start from scratch without any
experience. This way is tougher and harder because you start with nothing but
your hopefully best intentions. The good thing is that you are being thrown
into the cold water straight away. You need to learn to swim fast. You are
learning by doing every single day in a real kitchen environment. This is a
huge advantage over a culinary school. In school you train recipes and
techniques in a classroom style setting. In a real kitchen you don’t have time
to sit down, otherwise the chef will kick your ass

Today: Cameron Lawless, Director of Business Development at Cygnett Hotels, Auckland, New Zealand 

In this fourth edition (click here to read the previous one) we are going to meet Cameron from New Zealand. I had the pleasure to work together him a few years back in Indonesia. Cameron was an absolute pleasure and a great and professional guy to work with. I liked his easygoing personality. From living and working in New Zealand myself, I know that this is a typical trait of the “Kiwi’s.”

Cameron is
an Hotelier with over 25 years’ experience in hotels, restaurants, bars, and
cafes. Together with a strong and creative culinary background he brings a
unique set of skills to the arena.

As usually, let’s dig right into it and see what Cameron has to say:

What made you decide to work as a chef/hospitality professional in the first place?

“My older sister was a great influence on me. She had been working in restaurants in front of house for many years and so I guess it was a natural progression.”

“During school holidays I would work in my sister’s restaurant for pocket money as a dishwasher and food runner. One day the sandwich man called in sick when we were busy with pre-Christmas rush, so the chef asked me to jump in and help make the club sandwiches. The next day chef told me there was a vacancy coming up for an Apprentice Chef and that I should apply. Unfortunately, I still had one year of college to finish, so I declined but during the year I always helped them out during the holidays. The extra cash was great seeing as my ulterior motive was to earn enough money to buy my first car.”

“That year (1986) I told my parents I wanted to apply for Hotel Management School in Auckland at the Auckland University of Technology (AUT). My grades were enough to be accepted in the first intake (February 1987), so on Sundays, being my day off, I worked in the restaurant as cook and waiter depending on where I was needed. The same chef asked me again if I was keen to come on board as his Cold Larder Chef, but I was already doing my course full-time at AUT. The course was for three years of intensive study, both practical and theoretical, covering both front of house and back of house areas. During my first year, I really started to enjoy the culinary side of the operation.”

“After my first year I went back to the chef who had then opened a new restaurant in a flash area of town, to see if he was still keen to take me on. One month later, I started as Cold Larder Chef in the restaurant and my sister joined later that year as Restaurant Manager. I finished my course, but decided to continue in the culinary side. I guess the single greatest influence was having great mentors to support me in what I wanted to do. My older sister, my parents and having a great chef teach me the basics of professional cookery.”

What made you decide to become an Expat?

“After many years as a professional chef I decided I wanted a change and moved into the front of house/management side. I had not worked in hotels for many years and had a friend working in Asia at the time who connected me with The Hotel Group, who were looking for an Executive Chef/Food & Beverage Manager. There was nothing in Auckland to get me excited at the time, so I decided to travel to Asia to start a new direction and new life as an expat. Seven years on, I’m still here and loving it!”

What are the positive or negative aspects of working abroad?

“Positive: Many parts of Asia are still developing so the hospitality business sector is booming! If you have the skills and right focus you will always be attractive to potential employers.”

“Negative: I miss New Zealand a lot, so I try to get home every three to four months.”

Any other advice for the youngsters,
or others?

“Listen … watch … ask questions … learn … stay healthy … be patient, and your time will come!” Take the opportunity to learn about different cultures and cuisines. Take time out to be compassionate and understanding towards others.”

Your time as a Chef Cameron, how do you look at it today? 

“My life as a chef was very rewarding, and I am appreciative of the skills I have and the mentors I have had to guide me in my life. I have the utmost respect for all chefs and the energy it requires to deliver a great product!”

What is it you’d like others
to know about you?

“I used to take my “emotions” with me to work every day and many times your heart can cloud your brain. Think with your brain and not your heart and take the emotion away during times of pressure.”

“Many chefs have this emotion: it comes with the territory, but I have learned that being calm and calculating is the better option. Work smarter not harder!”

How can your story inspire others?

“In summary it’s all about the journey not the destination!Have an open mind and as a leader never take sides, always keep your door open and share your knowledge.In life you don’t need to prove anything to anybody else but yourself.”

Visit Cam’s LinkedIn profile here: https://www.linkedin.com/in/camlawless/

Do you have an inspiring story to share? What’s
driving you? What makes you get out of your bed in the morning?

Let me know in the comments section below or drop
me your email at: [email protected]

I am looking forward to your messages!

Picture by Julius Silver on
Pixabay.

Need help, need tips?
Just drop me a message at [email protected].

I am glad to support you!

Are
you an aspiring chef? Do you want to travel the whole world and learn about
different cultures and cuisines? Do you want to work abroad and make career in
a foreign country?

My
book “Slamming
It Out – How I got Shit done in 5 Star Kitchens” tells the
story of how you can become a successful international chef. It is
the ultimate “Become a Chef Guide”!

You
are going to look behind the curtain of Gordon Ramsey’s and Jamie Oliver’s
world. I share secrets and other confidential stuff with you, not even
other TV chefs would spill the beans about!

Now available as eBook and paperback version at: https://www.amazon.co.uk/dp/B07VJHG1P2

P.S. Check out my website www.marcelriemer.co for more great
content!

Thanks for reading!

Marcel

The post Marcel’s Monthly Chef’s Table – Selected Chefs Are Dishing Up Some Bites For Your Brain appeared first on MARCEL RIEMER.

Once upon a time, Meifeng, a beautiful Chinese Princess lived in the Qi Kingdom. She was old enough to get married. Many men visited Meifeng over a period of many months proposing to her. One day two different men went to her house asking for the Princess’ hand. The first man was from a wealthy family in the Eastern province. He was rich but ugly. The second man was from the West, handsome though but poor.

Princess Meifeng recognized that she was in a dilemma. Her parents discussed the matter all day and night. When the next morning dawned, they still had not come to a final decision which man to pick for her daughter. Meifeng’s mother and father decided to ask her daughter directly. So it went that her father demanded: “Which man do you want to marry?” But the Princess kept silent.

Her mother realizing how difficult this decision would be said, “Honey, if you feel too shy to name the man then please point to him using your hand.” Princess Meifeng raised her right hand and pointed to the man from the wealthy Eastern family. But suddenly she also raised her left hand showing to the Western guy.

Completely
dumbstruck, the parents asked, “What? You silly girl, you can’t marry both
of them!”

“No,”
the Princess replied, “I am going to eat at the Eastern household and
sleep at the Western family.”

The Moral
of the Story?

Sometimes it is tough to make a decision. How should we decide? And when we finally have made this decision, are we sticking to it or are we changing our minds again. Then the next question arises: Have we made the right decision?

Over the course of my career I had to make difficult decisions. I think one of the toughest decisions I have ever made was when I decided to start my own business. Long story short, I failed at setting up this business for different reasons. And here comes the kicker: I am still alive!

I am a passionate traveler and have been chefing around for now almost 27 years. This is the great thing when you are a cuisinier: you can sail the whole world. You are going to learn about different countries, nationalities, customs, and people and of course cuisines.

My latest hike has brought me to the south-east of Vietnam and today I am inviting you to join me as we explore the Vietnamese street food scene a bit.

Street food is big in Asia, also in Vietnam. You
can find street food vendors all over the place, small and large. In Asia it is
all about meals, meats and snacks. The night markets are legendary whether you
are in Thailand, Hong Kong or elsewhere.

I love this! And the Food is prepared freshly.

Since I am not so much a night guy but rather an early bird, I am going to tell you a bit about the Vietnamese breakfast and what the locals eat.

Every morning when I am on my way to the gym, I have to walk the main road for about 5 minutes. Left and right you will see these small stalls and shops selling all kinds of noodle soups. My personal favorite is definitely the famous Pho Ga (Chicken Noodle Soup).

The Famous Vietnamese Pho Ga

There are others: Pho Bo (Beef), Bun (Rice Vermicelli), Mien (Glass noodle) and the fabulous Banh Mi (Vietnamese Bread). The previous is just a selection of dishes. Many more cooking including heaps of different Vietnamese breakfast cakes are available as well.

All are great and yummy!

Once I am done at the gym, pumped up and sweating, I aim for a hearty Pho Ga here at my local shop. This stand is only a couple of minutes away from my home. The soup costs VND (Vietnamese Dong) 30000 which is roughly around US Dollar 1,30.

I don’t think I need to tell you more when you look at that price. Vietnam is extremely affordable when it comes to food. I barely visit any “real” restaurants and exclusively enjoy my meals at the local street food stores. The eats are fresh and tasty. It is a must try when you come to Vietnam!

A typical thing you will notice is how these street
food places are set up. First of all they are all “open air”. A few small
tables are put in to place surrounded my mini chairs. That’s kind of funny and
I think this is unique for Vietnam. You will find these baby chairs everywhere.
You think these chairs are designed for dwarfs or little kids instead for
adults.

Mini Chairs

Large pots filled with steaming broths are classic and are found everywhere at the stalls. Some shops are only open for breakfast. Mine here for example closes when the morning meal time is over.

Mostly, the food is prepared by absolutely gorgeous
elderly women who don’t speak a single word of English. But don’t panic! Just
communicate with your hands by simply pointing to the dish and ingredients you
want. (I still need to learn some Vietnamese…) If I want to know how much a
certain item is then I pull out my smartphone from my pocket, open the
calculator app and pass my phone to the woman who sells the food. She then keys
in the amount. Easy. Done. Understood.

Then I hunker down on one of these baby chairs, enjoy
my Pho and the day can continue…

Time to eat!

So tell me, what is your experience with Asian street
food? Have you travelled to Asia? What’s your favorite bite? Let me know in the
comments section below or drop me your email at: [email protected]

I am looking forward to your messages!

Thanks for reading!

Need help, need tips? Just
drop me a message at [email protected].

I am glad to support you!

Are
you an aspiring chef? Do you want to travel the whole world and learn about
different cultures and cuisines? Do you want to work abroad and make career in
a foreign country?

My
book “Slamming
It Out – How I got Shit done in 5 Star Kitchens” tells the
story of how you can become a successful international chef. It is
the ultimate “Become a Chef Guide”!

You
are going to look behind the curtain of Gordon Ramsey’s and Jamie Oliver’s
world. I share secrets and other confidential stuff with you, not even
other TV chefs would spill the beans about!

Now available as eBook and paperback version at: https://www.amazon.co.uk/dp/B07VJHG1P2

P.S. Check out my website www.marcelriemer.co for more great
content!

Thanks for reading!

Marcel

The post Chào Buổi Sáng Việt Nam! (Good Morning Vietnam) appeared first on MARCEL RIEMER.

“Chef, how to apply abroad? How do you deal with a difficult boss? How can I get promoted?”

Ask me and I will do my best to help you find a solution. Once a month I am going to answer your questions here in my blog.

If your question gets selected and published then you will receive a FREE copy of my eBook “Slamming It Out”.

Drop me your question here now: [email protected]

See ya in my next blog!!

Riris R. from Kuwait asked:

“Chef, I am a supervisor in the cold kitchen, leading a team of 5 chefs. I worked hard to get my promotion. I must admit that some of my staff are really talented and sometimes even more creative than I am. It seems that they have better ideas than me. This bugs me and to be honest, I am jealous at them sometimes.“

“My question: How do you deal with this situation? How do you deal with your own ego?”

That’s really a great
question!

We all are in our personal
battle with ourselves, our egos every single day. Author and blogger Ryan
Holiday even titled one of his books “Ego is the Enemy”.

It happens at work. We do
a food tasting for the boss and he does not like our cooking. A colleague gets
a promotion and you ask yourself why he gets that raise and not you? The other
guy always takes off on Sunday’s. What is going on here? We start to get
jealous.

Firstly, the emotion of
jealousy is a very human emotion. It seems we cannot help it. And guess what, the
problem is not your colleague who gets promoted. The problem is definitely not
your boss who doesn’t like your food. No.

The problem is YOU!

Ego and jealousy
accompany us throughout our lives. Our challenge and responsibility is to get a
grip on them, not to eliminate them. We all are different human beings. We all
have different backgrounds, upbringings, experiences and therefore different
reasons to get jealous.

I know how it feels when
you are a supervisor of a kitchen team and your boss suddenly walks in, goes
around, tastes some food and asks: “Who
cooked this soup?”

“Maria did”, I replied. Maria was a
young and fresh graduate from culinary school. She just had joined our team
recently.

“That’s a
great soup Maria. It tastes fantastic! What is your recipe?” the chef asked her
surprised.

This can be a common
situation in any kitchen. How do you feel when this happens to you? Come on, be
honest here! Haven’t you also felt a bit jealous when the boss is praising the
new staff?

Here we have two options:
Option number one is to feel upset, hurt and jealous.

Option number two is to
zoom out and look at the big picture.

When you feel upset and jealous, it speaks volumes about your own level of personal development and emotional maturity. I would say in this case you got a bunch of inner work ahead of you.

Ego and jealousy are natural enemies of any great leader. Selfish thinking leads nowhere. Don’t forget, you are a leader. So riddle me this: if you are a leader who is leading his or her team nowhere, then what kind of leader are you?

Food for thought.

Not only as leaders, also
first and foremost as human beings we want to develop the ability to reframe
situations, zoom out and take a different perspective.

When your boss is
praising your youngest chef and newest addition to your team then you know
what?

Be HAPPY about it! Sounds
crazy?

Put your little ego to
the side for a while. Look at it this way: This young chef is part of your team
now. His or her skills and abilities will enhance and improve the overall team’s
performance. That will make your life as a leader easier in the long run. See, haven’t
I just spoken about zooming out and taking a bird’s eye view on things? This is
exactly what we need to do here. We need to start learning to think strategically.
Only people who think strategically, folks who are able to take different
perspectives, will be advancing in their lives successfully.

Imagine that all your
team members are greatly skilled. Wouldn’t that be great? It can also be a lot of
fun.

As for me I can tell you
that as an Executive Chef you MUST want to have the most skilled and experienced
people in your team. Why? Because you need them. And your customer need them.

You will have to rely on
your team. You will have to appreciate your team. You will even learn how to
delegate to your team.

My mentor Chef Garry
always used to say: “Marcel, as effective
leaders we need to be able to give credit to others, admitting our mistakes and
even take the blame. If you cannot develop these qualities then you better stay
away from the chef’s office.”

So when these situations are
coming up again and your ego sneaks in, then try to imagine being a little bird
flying over this scene, watching from the top. Zoom out and take a different
perspective. It will help you to see further. You will learn.

You work together in a
team. Everyone in this machinery plays its important role. Any new part should
be welcomed, integrated, cultivated and maintained.

Emotional mature people
think this way. If you are not able to think this way then you still have some
work to do.

Time to roll up your
sleeves! Perhaps it is time to read a good book or two, for example my new book
“Slamming
It Out – How I got Shit done in 5 Star Kitchens”.

Here you can read and
learn more interesting stuff on the topic of ego and emotional maturity.

Thank you again for your
question Riris and I hope my advice could help. If you need additional tips
then just drop me a message at [email protected].

Do
you want to become a successful chef? Are you an aspiring chef? Do you want to
travel the whole world and learn about different cultures and cuisines? Do you
want to work abroad and make career in a foreign country?

My
book “Slamming
It Out – How I got Shit done in 5 Star Kitchens” tells the
story of how you can become a successful international chef. It is
the ultimate “Become a Chef Guide”!

This
edition takes you behind the scenes of Gordan Ramsey’s and Jamie Oliver’s
world. I am going to share secrets
with you, other TV chefs would never do!

Now available as eBook and paperback version at: https://www.amazon.co.uk/dp/B07VJHG1P2

P.S. Check out my website www.marcelriemer.co for more great
content!

I started my career as a
professional chef at the age of 16 and I wrote this book because I want to
inspire and help people on their culinary journey.

11 Countries! 4
continents! 19 cities!



My mission has been always simple: “Making
Great Food To Delight Great Guests.”



I am Marcel, a professional chef born in
Germany. I have traveled the world and I have cooked for the world.



I broiled in Phoenix, grilled in San Diego,
fried in Auckland, baked in Hong Kong, roasted in Kuala Lumpur and sizzled in
Jakarta, Manila, Beijing and other places.



I swung the wooden spoon at world class hotels
such as JW Marriott, Grand Hyatt, Radisson and Accor.



I created dishes for the presidents of the USA,
France and the Prime Minister of Great Britain, cooked for world class athletes
and famous actors.

Thanks for reading!

Marcel

The post Ask Me, If You Can – Chef Marcel’s Monthly Q&A appeared first on MARCEL RIEMER.

Today: Daniel Schneider, Regional Corporate Chef
& Category Manager Cook & Chill SEA and India at Electrolux
Professional, based in Singapore

In this third edition we are going to meet Daniel Schneider
from Germany. Daniel’s duties are product training, equipment consulting,
seminars in food science and many more.

Daniel developed a passion for teaching and loves to share his knowledge with others.

As usually,
let’s dig right into it and see what Daniel has to say:

Tell us one story you believe is valuable to share from your time
as an expatriate chef Daniel.

When my wife Stefanie and I started to plan our
move to Singapore we both had great jobs in Zurich. We had the best friends and
a great time, but we knew we had to move forward in our lives to achieve our
goals and dreams. We started looking for jobs in Singapore while still in
Zurich, but we weren’t lucky. Eventually we decided to quit our jobs, terminate
our rental agreement and sell 90% of our belongings. We reduced our one hundred
twenty square meter apartment in Zurich to four big pieces of luggage and two carry
on pieces. We bought two tickets to Singapore and left to take our chances.
After we arrived, we had four weeks of vacation first and then started to look
for jobs. That was when we realized that it was not easy to find a job for both
of us, and we struggled for months. We were down to the last dollars in our
account and ready to move back to Switzerland, but then it happened. We found
jobs and build our life here in Singapore. It was very hard for us, but
positive thinking kept us going and at the end we tackled our problems and
triumphed over them.

What advice do you want to give here?

DONT GET STUCK!! As a chef you have the possibility of traveling the world and working in places other people only dream of. Take this chance and open yourself to all those possibilities waiting for you. Take a leap of faith and go for it. Never stay still or go backwards. Always believe in what you think is right for you and trust your gut.

Tell us a short story.

After a rocky start my wife and I settled in Singapore. I started working as a Head Chef for a catering company operating worldwide and was in charge of different projects in Singapore. I enjoyed the time and it was a great job to start with here. After two years I made a change into the corporate world, starting as a Corporate Chef in charge of South East Asia, and there my real journey began. I traveled a lot and met different chefs from my region. It is great to interact with other chefs who’d done the same thing as I did and hear their stories. As an expat here in Asia it is very easy to make contact with other expats and get to know them. Especially as a chef I’m constantly learning new things about food on my travels. I expand my network every single day. As well this life gives me the chance to travel, so up until now I’ve had the chance to visit more than fifteen countries in this part of the world.

What is it you’d like others to know about you?

I grew up in a small town and moved a lot in my
life. I always wanted to go out there and see things and experience things. My
journey has made me a more passionate and versatile chef. It gave me the
ability to start my very own family here in Singapore with our newest edition
Lara. I love to teach and pass on the knowledge I’ve gained to the next generation
of chefs, and am more than happy to help them achieve their goals and dreams.

How can your story inspire others?

I think if someone reads my story and how we decided to leave Zurich it can spark the same in them. You can also see that you don’t have to have everything ready all the time. Sometimes 50% is enough, and the rest follows on its way afterwards.

Is there a funny anecdote you may want to share?

They always say that once you have a foot in the door, it will be easy. This can relate to a whole country as well. The foot in the door was my first job in Singapore. When I started, I really enjoyed that work, but after two years of hard work I started to think about a change. All of a sudden, my wife messaged me that her boss, who had never talked to me, or even met me, gave my contact details to a person she’d just met at a dinner event. She was looking for a corporate chef for the company she worked for. A few days later we set up an interview and I got hired on the spot. Sometimes how things happen in life is just coincidence.

Please visit Daniel’s LinkedIn profile here:

Check out the previous Chef’s Table Story here:

Do
you want to become a successful chef? Are you an aspiring chef? Do you want to
travel the whole world and learn about different cultures and cuisines? Do you
want to work abroad and make career in a foreign country?

My
book “Slamming
It Out – How I got Shit done in 5 Star Kitchens” tells the
story of how you can become a successful international chef. It is
the ultimate “Become a Chef Guide”!

This
edition takes you behind the scenes of Gordan Ramsey’s and Jamie Oliver’s
world. I am going to share secrets
with you, other TV chefs would never do!

Now available as eBook and paperback version at https://amzn.to/2MB8NZc

P.S. Check out my website www.marcelriemer.co for more great
content!

I started my career as a
professional chef at the age of 16 and I wrote this book because I want to
inspire and help people on their culinary journey.

11 Countries! 4
continents! 19 cities!



My mission has been always simple: “Making
Great Food To Delight Great Guests.”



I am Marcel, a professional chef born in
Germany. I have traveled the world and I have cooked for the world.



I broiled in Phoenix, grilled in San Diego,
fried in Auckland, baked in Hong Kong, roasted in Kuala Lumpur and sizzled in
Jakarta, Manila, Beijing and other places.



I swung the wooden spoon at world class hotels
such as JW Marriott, Grand Hyatt, Radisson and Movenpick.



I created dishes for the presidents of the USA,
France and the Prime Minister of Great Britain, cooked for world class athletes
and famous actors.

Thanks for reading!

Marcel

The post Marcel’s Monthly Chef’s Table – Selected Chefs Are Dishing Up Some Bites For Your Brain appeared first on MARCEL RIEMER.