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CJUK Chef Stories – David

 

“I work roughly 40 weeks a year, which has given me the opportunity to pursue my interests; photography, golf and travel.”

 

dm“I love to travel, and have done so for many years. After spending most of my career working in gastro pubs which are busy and have always been a good challenge, I was looking for more flexibility to pursue my passion for travelling.

Two years ago I found what I was looking for with CJUK. Now, I do not work a full year. I work roughly 40 weeks a year, which has given me the opportunity to pursue my interests in photography, golf and explore many more cities.david (2)

I have recently been to Belarus and Ukraine to see how people survive on so little wages; also visiting their local markets has been fascinating, finding out about each city’s culinary style.

I also have plans to visit The Dead Sea, Georgia, and The Trans-Siberian Railway, which my work flexibility and hourly pay have made possible. I never thought going into agency work would allow me to do all of this.

CJUK have been fantastic in every way, they make you feel like a valued person not just a valued chef. Earlier this year I was quite ill and the team at CJUK made sure they kept in touch with me, asked if I needed help and how my health was day to day, it was very much appreciated.

I can honestly say I enjoy working for them

 

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