Share your talents, background and expertise.I have worked in various positions of the food industry for more than 15 years. I began my career working in bakeries, wholesale, retail, then moved on to restaurant kitchens as an assistant pastry chef and garde manager cook. I worked my way up to executive pastry chef, then began training as a line cook, sauté, broiler. I worked my way up to sous chef, then continued learning until I was executive chef of a 4 million dollar catering operation. I have been in my current position for 2 1/2 years now.