i got a full-time job at one of the coolest restaurants in albuquerque. it doesn't pay what i want it to, but with the part-time catering gig i can make ends meet. i'll be working close to 50 hours a week if the schedules work out, and it's about damn time. in 2-3 years i can take the american culinary federation's level two certification test to become an acf certified sous chef. meanwhile, i can work on my cookbook and perfect some recipes for my future restaurant. and maybe bang a cocktail waitress or two. heh.
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mydogfarted:
Awesome news.
wsoxfan:
Congrats. This is an example of hard work and perseverence paying off.