From Botanical Gardens Intern to Anthony Bourdain’s Assistant: A Job History

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.”