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Posted at July 29, 2016, 11:37 pm:

I returned to cooking after a 10-year sebatical as a lawyer. Before practicing law I worked as a line cook. In a fit of aggravation with the practice of law last December, I decided to take the first fine dining cooking job I could find and made my re-entry into cooking in a difficult (Russian) setting. Since May I've been at a golf course as saucier and am working toward a red seal. The work is starting to feel good but I'm struggling with the crappy pay.

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