I know we've got some other chefs on here: add me to the list. I've got a pretty good CA gig that allows me to spend Jan-Feb-Mar working in New Orleans.
Post your restaurant in Cali or you're Beard Papa cream puff soft.
And yo - what's NOLA been like this year?
I'm the entrementier at Auberge du Soleil (www.aubergedusoleil.com). Not quite as cutting edge as the Laundry, but pretty swank nonetheless. We're getting to the busy season now, so when it slows in the winter I will be returning to K-Paul's in the French Quarter, where I worked right up until the hurricane.
I wasn't in New Orleans this past winter, but I hear mixed reports from my friends who live there. I'm hoping NOLA begins to return to form by the time I get back there -- a long road, but the city has a strong spirit.
I'm a translator/copywriter for a South American-based skin care and makeup company (think Avon). I also freelance for XLR8R mag and occasionally SF Weekly. Oh, and I DJ a little.
I'm a translator/copywriter for a South American-based skin care and makeup company
May I take it that your job involves intensive contact with Brazilian models?
Alas, it does not.
It does, however, involves a lot of instant messaging with Peruvian coworkers ("jajaja!") and translating terms like "reduces the appearance of expression lines."
i am the nutrition coordinator for a big fucked up public school in philly. i cook with kids a lot, strong arm teschers to incorporate nutrition into their school curriculum and train a crew of youthworkers afterschool to teach cooking in the community and cultivate our organic garden for a farmers market.
Im paid because of the obesity crisis. But i look at it as raising awareness about the food supply's social, cultural, economic, political and justice issues. kinda like gandhi leading people to the ocean to make their own salt (except we aint on that dudes mighty level)
my salary is paid by university of pennsylvania, so its got some thorough bennies. doing it for three years.
I used to be a daily newspaper reporter (covering tedious small town municipal b.s.). Had enough of that after a few years and worked in a bookstore for a couple years, then a record store. For the last year I've been a record dealer (I sell on ebay, various message boards and anyone on this board is welcome to drop by my place and see what I have for sale. No Ayo.). I hope I can continue to do this indefinitely since I really am not motivated to get a "real job."
i am the nutrition coordinator for a big fucked up public school in philly. i cook with kids a lot, strong arm teschers to incorporate nutrition into their school curriculum and train a crew of youthworkers afterschool to teach cooking in the community and cultivate our organic garden for a farmers market.
Im paid because of the obesity crisis. But i look at it as raising awareness about the food supply's social, cultural, economic, political and justice issues. kinda like gandhi leading people to the ocean to make their own salt (except we aint on that dudes mighty level)
my salary is paid by university of pennsylvania, so its got some thorough bennies. doing it for three years.
Now I feel like an ass for cooking for customers....
Comments
its really not as bad as its cracked up to be
I'm the entrementier at Auberge du Soleil (www.aubergedusoleil.com). Not quite as cutting edge as the Laundry, but pretty swank nonetheless. We're getting to the busy season now, so when it slows in the winter I will be returning to K-Paul's in the French Quarter, where I worked right up until the hurricane.
I wasn't in New Orleans this past winter, but I hear mixed reports from my friends who live there. I'm hoping NOLA begins to return to form by the time I get back there -- a long road, but the city has a strong spirit.
May I take it that your job involves intensive contact with Brazilian models?
Alas, it does not.
It does, however, involves a lot of instant messaging with Peruvian coworkers ("jajaja!") and translating terms like "reduces the appearance of expression lines."
Side note: my company is Peru's lone corporation.
how is that possible?
i am the nutrition coordinator for a big fucked up public school in philly.
i cook with kids a lot, strong arm teschers to incorporate nutrition into their school curriculum and train a crew of youthworkers afterschool to teach cooking in the community and cultivate our organic garden for a farmers market.
Im paid because of the obesity crisis. But i look at it as raising awareness about the food supply's social, cultural, economic, political and justice issues. kinda like gandhi leading people to the ocean to make their own salt (except we aint on that dudes mighty level)
my salary is paid by university of pennsylvania, so its got some thorough bennies.
doing it for three years.
Now I feel like an ass for cooking for customers....