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I am drawn to the culinary arts as a proffession, it would be kick ass to be able to be a cook at a nice restraunt at a ski resort, so I am thinking of attending culinary school. But im conccerned that with such a proffession I will not get to ski as much as I like.
SO my question: are there any chefs out there that are also skiers that can give me any advice. Can I still ski a lot and be a chef or should I just be a ski bum and work in a little ski shop?
