My early years, becoming a chef at L’amie Donia in Palo Alto, during the Dotbomb era. Why we worked so hard, how we got paid.

Getting Paid in the Dotcom Kitchen

Straightforward talk about my long career as a professional chef and it’s personal impact on my physical, mental and emotional health with a hell of a lot of musings about the inequities in the culinary industry in terms of women and the service industry as a whole. Oh, and I mostly podcast on my way to and from work. Please ignore my honking horn…

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Getting Paid in the Dotcom Kitchen

Getting Paid in the Dotcom Kitchen