My series of one-way flights has ended. After a year-round summer, I am back to winter on the East Coast of the United States.
I have been remiss in writing a post. Either my 13-hour days at Tippling Club have gotten in the way, or I’ve been having too much fun. Why not both?
The first leg of my travels have officially concluded.
It’s unbelievable that after two months I could be so attached to a kitchen staff, but that’s the nature of a professional kitchen. When working under pressure with a group of people for ten hours a day, six days a week, a family forms. There’s no option but to be close to one another.