By Paula Adamo Idoeta
Todd Harkin worked for 16 years as a chef for a US food chain in Missouri, but two years ago he realised that his employers were offering more opportunities in Brazil than at home. "There were no more openings there. But in Brazil they were practically doubling their size," says Mr Harkin. "I asked if they had opportunities for a gringo like me and they said yes...[continued]
