I'm excited to somewhat have my own "kingdom" creatively speaking. I didn't even apply for this job, just went to meet the executive chef (my former co-worker, close friend, and on-again-off-again (currently on) roommate is the sous chef & had recommended me as pastry chef). He was like, "yeah, we'll work around that [injuries], it's about the right fit... based on this conversation, I want you for the job, just gotta check on salary with the owners." - Lo

I was "..... what?" I didn't even get to wear my interview suit! WHAAAAAAAAAAA. I'm afraid of not being able to pull my weight, but I know the universe playing a trump card when I see it. It's usually smarter than me, so we'll follow this rabbit hole and see where it takes us, eh? - Lo

Sometimes that's all you can do ^ - Steve C, Team Marina

Thanks, I need to be reminded :) - Lo

Opening slated for November 7. It's been pushed back a few times, which was lucky for me! - Lo

The executive chef has a science background, too (geology). And he thinks the job has to be fun, and stay fun. The owners aren't sinking everything into this, so there is less pressure to perform financially. They really wanted women in the kitchen, at least one, which worked in my favor. Their menu is focused on local but the main emphasis is deliciousness (you'd be surprised how often that's NOT the key issue in food prep). Overall a super awesome environment. The only downside is early mornings - Lo

There, I think that's all the good stuff. Gotta love how no matter how long I go without posting here, it's my FIRST STOP with news. I didn't even tell my family yet lol - Lo

Congrats, Lo! We'd love to see pics of your creations. :) - Anne Bouey

Very cool, Lo. Very cool! - Bette Cooper

Congratulations! - bentley