Comments on: the exponential curve effect….. http://www.chefsdiary.com/archives/27 A Trainee English Chef in Paris Sat, 22 Nov 2008 09:50:31 +0000 http://wordpress.org/?v=2.6.2 By: Mr Charron http://www.chefsdiary.com/archives/27#comment-3 Mr Charron Sat, 27 Oct 2007 15:00:18 +0000 http://www.chefsdiary.com/archives/27#comment-3 Bonne période de formation en entreprise à tous. Prenez vos marques et que le positif. Cordialement Bernard Charron Bonne période de formation en entreprise à tous.
Prenez vos marques et que le positif.
Cordialement

Bernard Charron

]]> By: Robert Gowans http://www.chefsdiary.com/archives/27#comment-2 Robert Gowans Thu, 25 Oct 2007 06:15:16 +0000 http://www.chefsdiary.com/archives/27#comment-2 Dom, My vote is for you to keep your blog in english. Aside from the fact that I personally don't understand french, english reaches a larger international audience and might enable you to build international relationships that might have seemed, as you say, "impossible/unattainable" before. It might also enable you to act as a bridge from the english language world to french culture and cuisine. This in itself could be valuable to both your english and french speaking network of contacts. Rob Dom,

My vote is for you to keep your blog in english.

Aside from the fact that I personally don’t understand french, english reaches a larger international audience and might enable you to build international relationships that might have seemed, as you say, “impossible/unattainable” before.

It might also enable you to act as a bridge from the english language world to french culture and cuisine. This in itself could be valuable to both your english and french speaking network of contacts.

Rob

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