Fast forward another year or two, I was working as a line cook at a very popular NYC restaurant on the weekends while clocking into my same office job M-F. No days off. It was hell, but it told me a lot about myself and what I wanted out of my career. I was still as determined as ever to leave the corporate world behind for greener, more food filled pastures. However, I now knew from experience that the restaurant life was not for me either.
Desperate for change, I scrolled through the hundreds of job listings that my culinary school sent out weekly. Even though I was desperate, there were certain comforts of corporate life I wasn't exactly eager to abandon, like salaried pay, PTO, and HEALTH INSURANCE. And almost all of the available positions offered none of the above. However, there were a handful of "private chef" listings that caught my eye.. Which led me to Plan C: land a part time job working in food to hold me over until I landed a "real job".
December 2019 I connected with my very first private chef clients. I was able to cook for them while keeping my job at Vogue (win) and even tho I had 0 experience or insight into the world of private cheffing, I completely fell in love with it. It was then that I realized my passion was not to cook fancy restaurant food, but to create simple yet delicious and home cooked meals and share them with as many people as possible.
March 2020 rolled around, I was furloughed and later laid off from my job at Condé and forced into becoming a full time private chef. I started my Wishbone Kitchen social media accounts to advertise my services (story behind the name later), was posting daily-weekly for over a year, one of my posts (finally) goes viral, starting a domino effect that changed my life forever!
I'm happy to report I have built myself a home in this lovely corner of the internet with the help of my amazing online community (thank you!) where I continue to share recipes, stories, and whatever else is on my mind. So pull up a chair, the more the merrier!
Desperate for change, I scrolled through the hundreds of job listings that my culinary school sent out weekly. Even though I was desperate, there were certain comforts of corporate life I wasn't exactly eager to abandon, like salaried pay, PTO, and HEALTH INSURANCE. And almost all of the available positions offered none of the above. However, there were a handful of "private chef" listings that caught my eye.. Which led me to Plan C: land a part time job working in food to hold me over until I landed a "real job".
December 2019 I connected with my very first private chef clients. I was able to cook for them while keeping my job at Vogue (win) and even tho I had 0 experience or insight into the world of private cheffing, I completely fell in love with it. It was then that I realized my passion was not to cook fancy restaurant food, but to create simple yet delicious and home cooked meals and share them with as many people as possible.
March 2020 rolled around, I was furloughed and later laid off from my job at Condé and forced into becoming a full time private chef. I started my Wishbone Kitchen social media accounts to advertise my services (story behind the name later), was posting daily-weekly for over a year, one of my posts (finally) goes viral, starting a domino effect that changed my life forever!
I'm happy to report I have built myself a home in this lovely corner of the internet with the help of my amazing online community (thank you!) where I continue to share recipes, stories, and whatever else is on my mind. So pull up a chair, the more the merrier!
