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.