Woolever documents her entire career, with some important lessons along the way. “I took out a loan and did a 6-month professional course at the French Culinary Institute, while continuing to work part-time for the family for a few months. I soon learned that I was poorly-equipped to be restaurant cook. I’m rather lazy, I loathe noise, heat, and teamwork, bore easily, and crack under pressure.”
Get the Longreads Weekly Email
Success! You're on the list.
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.