I’d not been prepared for the emotion involved in having the book finished. I was really excited.
But I’d been so concentrated on actually publishing the book that I hadn’t really thought much beyond that. 289 more words
Tags » Afterwards
After passing my exam I carried on working at Les Agassins until the season ended in October, and then went on to become Chef de Cuisine (and plongeur, sous-chef, restaurant manager, sommelier and commis de rang) at Chalet Bertie for the winter season in Morzine. 1,215 more words