Culinary journey update – New Job!

A little over a month since I left Sur La Table, I’m officially hired as a banquet chef for Fairmont Hotel.

I start on Wednesday, March 16th at 10am.

The two on-site interviews with the head chefs were eye-opening. There’s so much more to working in the kitchen of a hotel than I ever imagined.

There are Fairmont Hotels all around the world and they all build up their employees and hire from within.

I’m so grateful to have made a good impression, with how little experience I have.

Luckily, I have the weekend to buy a knife kit and some white shirts. And probably some more black slacks.

I feel like my life is finally in my hands. I don’t need to rely on anyone, I’m ready to be a grown up… at 36.

So tonight I’m going to celebrate my achievement and possibly my last free weekend for many years.

Cheers, y’all!

Culinary journey update

It’s been a little over 6 months since I got my first kitchen job at Sur La Table.

I’ve learned so much about my capabilities, my place in a team setting, and what more I want to do.

Confidence about my decisions and skills was never something I felt in tech. But in the last 6 months I’ve gained a kind of pride in my work that I’m so happy to have finally found.

Leaving the kitchen at the end of the night knowing I did a great job, that I supported my coworkers and made customers happy. It feels good.

Six months ago, I never wanted to work in a restaurant kitchen. I thought it would be too hard or too macho and I was afraid I’d fizzle out. But now I feel excited to keep pushing my limits, to see where my little journey takes me.

So I gave my notice at Sur La Table, took a week off, and started applying to restaurants.

Let’s see where this goes.

Rather be cookin’

I spent all day redesigning my website and it’s midnight already and I’m tired and I have nothing else to say.


All done. 👋