Chef Edward -George Toma

I am working Sou chef for many years now even if Im just 28 I Started this role from very young . I started as a sou chef after 3 months working in Green King pub in Tewin a small and very rich town . After this experience I was called by a head chef in london , more precise from Barracud Club Cassino ( gronsvensor Cassinos) , the one of two casinos around London who serve and work with fresh food . I started there as a cdp but likely after 2 Months he gave me the opportunity to apply for that pisition . I had to work one entire week through each section : French Cuisine, Italian Cuisine, Chinese Cuisine, lebanesse Cuisine and Indian and Grill . I passed all of that and I became Sou Chef at the age of 23 ( I had to say my chefs were all above 45 years old so much older than me ) . After this I went In Ilkley a beautiful Town near by Leeds and There I meet my employer who was a couple French Lady ( ex Chef in Avignon ) And a Northen English Man ( wine sommelier) The best owners, I worked there with so much passion because they trust in me and my ideeas and I could play with the ingredients. After Moonkmans I came here in Birmingham at the Park regis where I was Sou chef in Probation . I was working hard and long shifts just for promisses so I just decided to leave and go to work for a Friend for short time to pass the Christmas and NY and after to put myself on the line . And That’s my short story ( and btw I served Jose Murinho ???? !!! )