tag:blogger.com,1999:blog-31083792.post8402310615695125146..comments2023-07-01T04:13:35.023-07:00Comments on Adventures in Dessert: bits and pieces, the heat of the kitchenUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-31083792.post-34334660043108021622007-10-14T16:10:00.000-07:002007-10-14T16:10:00.000-07:00hi pixie. you can ask...tho i might not always ans...hi pixie. you can ask...tho i might not always answer ;)<BR/><BR/> i cater occasionally for different temp agencies around town and have catered with temp agencies for maybe 3 years now. it's a good backup plan for being between jobs, needing extra cash etc. <BR/><BR/>i work so much because i'm poor. <BR/><BR/>the baseline pay for pastry assistants is 10-12 per hour without benefits and if i ever become a pastry chef per se i will be making far less than the chef. this is the reality of the industry. as for writers, we make NO money. i don't freelance (writing or cooking), but i do try to get my work published in journals, and i am involved with literary journals, etc.so much cake so little timehttps://www.blogger.com/profile/01467986717530365998noreply@blogger.comtag:blogger.com,1999:blog-31083792.post-67987073327613787552007-10-12T21:45:00.000-07:002007-10-12T21:45:00.000-07:00i'm confused again. do you have two jobs plus you...i'm confused again. do you have two jobs plus you cater and freelance? why do you work so much? sorry if i'm too nosy. you don't have to answer.<BR/><BR/>pixAnonymousnoreply@blogger.com