Comments on Nila Rosa: Recollection: On starting culinary school

Angie: Funny that you say that because slash was p...

2009-03-11T16:57:00.000-07:00

Angie: Funny that you say that because slash was pretty flirtatious.

maggie and oysterculture: Thank you. It was definitely tough. I had my moments where I hated the profession, but at the end of the day, I love it. I love the stress and how everything moves fast. It's peaceful.

I think my nickname would be slash and burn.

2009-03-11T08:13:00.000-07:00
I think my nickname would be slash and burn.

Agree with Maggie, congrats on working your way through a challenging program and dealing with all the other "fun" stuff that goes along with it, the hard work, lack of funds, time commitment that are necessary to meet the end goal.

I think there is a big difference between people w...

2009-03-10T13:45:00.000-07:00

I think there is a big difference between people who are passionate about food and those willing to put the work into cooking professionally. Hats off to you for making it through to the end.

hmm.... was Mr. Slash flirting with gals around wh...

2009-03-08T00:53:00.000-08:00

hmm.... was Mr. Slash flirting with gals around while working on a cutting board?
Fall in love with the hospitality career is easy, but to keep the passion going and growing is bloody difficult. It's a love-hate thing. Having an interest in the kitchen is one thing, and working as a professional chef is another thing....it's hard. To meet, keep and to improve the satisfaction of the customers, management, and owners is always your priority........monthly promotions, marketing, sales, cost-control, budget, etc. etc. etc. just think of them already brings me a headache.