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I recently interviewed a Cordon Bleu graduate who had successfully managed multiple restaurants. For example, imagine a retired engineer who has taught at universities and published papers in his field. And the restaurant manager we discussed at the outset? Ironically, too much experience can be as detrimental as too little.
I recently interviewed a Cordon Bleu graduate who had successfully managed multiple restaurants. For example, imagine a retired engineer who has taught at universities and published papers in his field. And the restaurant manager we discussed at the outset? Ironically, too much experience can be as detrimental as too little.
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