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Open Forum With Denise Landis ChefTalk and GlobalChefs are pleased to welcome to the forums Denise Landis, recipe tester for The New York Times and author of Dinner For Eight. This forum is now closed


 
 
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Old 02-11-2006, 06:48 PM
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Culinary Experience: Professional Pastry Chef
 
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Location: norwalk, CT USA
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Default It seems so relaxing

From the outside looking in, I sense that you have a fun and relaxing time doing what you do. But we all know that every job has its ups and downs. What would you say is the most difficult or stressful aspect of your work?
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  #2  
Old 02-11-2006, 07:37 PM
Denise Landis's Avatar
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Culinary Experience: Food Writer
 
Join Date: Feb 2006
Location: Exeter, New Hampshire
Posts: 35
Default Ups and Downs

I truly love my job and I love being in demand, but there are times when I feel overloaded. When someone asks me to do a job I hate to say no, especially because I know and like most of the people who call me. But I tend to cram a bit too much into my life. In addition to my work, I garden and am on the board of my garden club, and this school year I have volunteered to have culinary arts high school students come to me for a class once a week. I used to write articles for the New York Times, but aside from my cookbook I have done little writing in the last year or two -- there's been no time. So, balancing the things that are important to me is a continual challenge -- I'm reluctant to give up anything.
 

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