Chef shortly after his talent has been recognised. When it was launched the agreement signed by Cooks: TO REFUSE CONSENTS AL STRIVE: If I receive RRG employment, I promise that I shall not interact with any company that is, for a period of ten years, directly or indirectly competing with RRG, as the owner, employee or shareholder, where my RRG employment is closed. In a unique endeavour, Cooks was tasked with developing the Fast But Fancy Fried Food emporium menu, a new RRG concept-restaurant early this year. The region is opened in restaurants that provide deep-fried food in a nice restaurant. In its first year of operation, Cooks earned a 3 percent incentive for its participation in the project as Head Chef. Cooks was sceptical about the marketability of a restaurant but he proceeded to create an RRG menu and dishes. On the other hand, consumer testing showed that both the restaurant and the chef menu showed flops. Cooks was fired from his RRG job. RRG revised the concept and eventually founded a restaurant called You Won't Belief It's Not Fried, which offered a cheaper version of the original Cooks menu with phoney, healthy cuisine. Only a few months later, the new concept became quite popular among health experts and benefited from it. After her discharge, Cooks couldn't find a fast work, so she went alone to set up a home firm that coincidently targeted the adult health-care industry. Home-cooked food was prepared and given in big sports halls, where gymnasts were greeted cordially who didn't want to cook or eat. After listening to Cooks' business operations, RRG launched a lawsuit against Cooks. The prosecution of Cooks attempted to impede its advertising and sell its highly lucrative home-made meals. The RRG's decision was based on the premise that Cooks should not compete. Cooks was thus motivated to investigate You Won't Believe It's Not Fried's food. Cooks observed numerous similarities between Cooks' RRG presentations and the new restaurant's menu. The answer from Cooks is intriguing and he has two things to ponder. Carina Cooks worked for the Realfood Restaurant Group for nearly three years (RRG). Cooks began to work as caterer cooks.