by the way, this doesn't mean he doesn't want to hear from those still cookin' with good stories. He just was also looking in particularly for those severely affected.
Hi friends!
A senior writer for a magazine is looking for chefs who are willing to talk to him about hazing in the restaurant industry.
You can be anonymous in this article if you talk to him. He's asked me to find anyone willing...
I've been using a book/website called Writers Market, which has many agents in it, as well as some of the stuff you have mentioned.With the website you can save all the agents you want to contact, and keep track of who you have sent...
Hi guys!
So over time I have taken my restaurant experience and turned it into a book. I've been writing agents and getting a few nibbles and many rejections. Each rejection means a lovely glass of wine for me to soothe my bruised...
Can you work for free somewhere to try it out. Folks on the boards know I did this, I worked in a professional kitchen for over a year just to see what it was like before dropping all that hard earned cash on a culinary school. Now I...
Ok! I made it and froze it. And it came out much better.
But when I dropped it out, the gelatin stayed behind a little, so it tore a small bit.
Overall though, freezing was great. I think I need to take a little slower dropping it...
be willing to work very very very cheap/free? For a small amount of time anyway. Set up a trial basis or something. They've got nothing to lose if you are willing to initially work for peanuts to get a food in the door.
On the...
aw.
I miss it a lot already. I go by to visit and it's so hard to not go back there and help out!
I'm still writing, though it's obviously not the same as it was. I will still be writing about what I learn and my twists and turns...
