Pros: amazing co-workers, free food, great pay, free tickets to disney world, and major discounts on hotels and merchandise.
Cons: short breaks, very late hours.
As a banquet and convention chef for the Epcot theme park and Walt Disney's Contemporary Resort I created, plated and served a menu of high quality to parties and events for people up to 25,000 persons in a very large high volume kitchen. The usual conditions we're noisy, hot, and under pressure near deadlines but always successful in meeting every deadline. Prepping for parties such as weddings, business conventions, celebrations of every sort and even birthdays we're done and ever thing from lobster bisque, to sea food new burg and simple chicken tenders to standing rib roasts to top of the line porter house steaks we're created by me and my team. The hardest part of the job was most definitely the piping for pastries, the pattern was very specific and looked very much like lace, one bubble or tiny flaw and the pastry was un-usable due to our status of quality.