The restaurant where I served as chef in a La Cafe is one of my favorite places in LA.
It’s a lovely place to relax and enjoy the warm sunshine and the soothing aroma of fresh flowers and herbs.
But I had to take a moment to think about what it meant to be a chef.
I remember how my job was to create delicious meals for people who didn’t have a job.
We’d cook up the dishes, serve them to our customers, and make sure they got a great meal.
When it was over, we’d bring the plates to our boss, and he’d give us a big thumbs up.
I know it sounds cheesy, but I was so proud of what I was doing.
In order to get to this point, I had never been a restaurant owner, but at the time I was in culinary school.
We had a lot of experience as chefs, but we didn’t actually have a professional chef training program.
As a result, there wasn’t much training for chefs in LA, and it was difficult to get the proper training and certifications.
One of my first jobs as a restaurant chef was teaching myself how to cook at home.
I learned how to create meals with a simple recipe, then I would take them to the restaurant to serve.
There were two ways I could go about teaching myself to cook.
The first was to go to a restaurant and teach myself how.
You don’t really learn to cook if you don’t have the time to work with a kitchen.
You learn through trial and error.
There are no shortcuts.
The other option was to get my culinary degree from a culinary school, and I started my own culinary school at age 22.
When I started culinary school in 2014, I knew I wanted to teach myself cooking, so I got a master’s degree in the field of Culinary Arts.
But after two years of that, I realized that it was not enough.
I needed to go back to school to continue to work as a chef, and that’s where my first culinary degree came in.
I was very lucky to get a job as a full-time chef, but after working at La Cafe for two years, I decided to take another culinary path.
Since I was working as a food service professional, I was able to learn a lot about food and food culture.
As I moved to a full time position at a restaurant, I began to have a deeper understanding of how to serve food.
I had a chef mentor, a chef in residence, and even one of the co-founders of La Cafe, who worked with me on my first restaurant.
This meant that I was already learning a lot.
When we launched La Cafe in 2017, it was the first restaurant in the city to serve vegetarian dishes.
I started out by serving a vegetarian menu, but then I added vegetarian options for dessert, which eventually led to a vegan menu.
I also started working on an upscale menu that also featured vegan and vegetarian options.
It wasn’t until I started working at the La Cafe full- time that I learned to prepare vegan and gluten-free dishes, and those were some of my biggest culinary triumphs.
As chefs, we’re always looking to make food that is delicious for everyone, so the restaurant became my home away from home.
But the food I created at La Café is just as delicious at home, and now that I’m a fulltime chef in LA and I’ve become more passionate about food, I plan on bringing it back to LA again.
As the founder of La Café, I’m so happy that La Cafe has become one of our favorite restaurants in LA to visit.
It was a long journey, but the restaurant was worth it.
The food we serve at La Cabinets is our passion and our inspiration.
If you have any questions about my experiences at La Cabe, feel free to ask me in the comments below or tweet me @suebenga.