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Oh! Man! That is a good question. I think apprenticeship system should be instituted immediately. I do not think school or high schools where everybody will go in -- pro education but I think that not everyone is going to be a doctor or lawyer and their education systems should probably encourage people to become coopers or like cobbles, I do not know, like tailors or whatever. It is like, these are professions that are honorable and there is a little one way you can really be great at and that is learning from people have done it a long time and it is difficult to find that anywhere.
Nobody wants to learn anymore. Nobody wants to take the time and do ground work for a year or two years but that ground work is important to learn your foundations, to learning your skills or your craft and we try to implement that apprenticeship system as much as possible.
The French sort of having the brigade system where you are there stationed, you work for free for six months. And if you do that maybe you will become a culni and you will prop potatoes and stuff like that. And then it just goes on and on and on and you have a greater appreciation for whatever you are doing when you get to the level where you want.
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Working in restaurants? In technique like I had to learn these things. I am not auto -- I cannot learn, I am not going to read a book and teach myself how to Juliana Caterer or something like -- I needed to see somebody do it and you can learn that in a kitchen. I always tell people too, it is like, oh! If you do not have the money go to Daniel, go to -- and just do anything they say. That is the best resumé, I know nothing about it, but I will do whatever you ask me to do. And I will do it for free and you just going to have to be persistent and observe what they are doing and if you had -- you are not going to cook seeing a cookbook.
There is always so much a cookbook can teach you. It opens a lot of doors. I know I have been critical over that times but at the end of the day it was awesome for me because I learned so much and they give you the opportunities to do whatever you want, cooking wise, once you get to a certain level. And I was working at the same time I was working out a place called the Mercy kitchen because it was -- I can get out to the school like 3:00 and start working at 3:30. And it was interesting but you meet chefs that sort of tell you what to expect but they will not give you what really is going to be happen and they open some doors for you. They really do. You could still do it without cooking school but I would find a lot more challenging.
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