I just had to share, because it is such an incredible position to be in when you really love your work.
I didn't start in the pastry field until my 30s and had many worries about what the experience would hold for me. I have slowly been working my way up and recently moved to Las Vegas to work in one of the many top restaurants here. Though I have worked in some very nice places, this is the first time it has all come together for me - the chef is incredibly talented, my fellow cooks are here because they want to be here and are dedicated to creating a good product, we get to use some great ingredients and equipment and the pay is better than California.
It almost compensates for the fact that I have to live in the desert - :lol:
I didn't start in the pastry field until my 30s and had many worries about what the experience would hold for me. I have slowly been working my way up and recently moved to Las Vegas to work in one of the many top restaurants here. Though I have worked in some very nice places, this is the first time it has all come together for me - the chef is incredibly talented, my fellow cooks are here because they want to be here and are dedicated to creating a good product, we get to use some great ingredients and equipment and the pay is better than California.
It almost compensates for the fact that I have to live in the desert - :lol:
