Audition Update: And so after a long night that ended up with us horking down hot dogs on the lake, me knee deep in water (what else is new?)….waking up to Pink Sky and calm water….quietly prepping my Pig Pizza with shaky hands and a slight headache….Doorman eyeing me on the way out and running down Randolph in a Bright Red Dress and Gladiator Sandals with a forty pound Cooler in tow., cutting boards and all…being greeted by blaring music at Centered Chef Studios, standing in line with Chefs from Michigan, Ohio, and the City with the Greatest Skyline on Earth; networking our butts off, exchanging recipes, cards, websites, stories, and nerves during the five hour wait for our 15 minutes to shine….Plating my Twisted Piggy Pizza in the fastest three minutes of my life (Hands Off Chopped Style) Being judged By Big Bellied Producers….packing up and having a picnic outside with my competitors who made some damn good food….shaking hands and hauling ass back down Randolph to the Station to enjoy one of the best beers I’ve had in a long while…back home to be greeted by three kids and a Giant Rugby Player out in the back yard…checking my tomatoes, kissing Cooper, and diving back into regular life: I am proud to report I did not get a call back for the show, but the experience was worth every minute and you can bet your bottle of Siracha that I’ll be doing it again, for the experience alone, and the fact that after years on a winding trail that lead me to right here, where life is very very good –I have no intention on letting my dreams remain dreams. Thank you for your love and your support, more adventures to come…and next time I see you, dinner is on me.
https://alicehoabbey.com/how-does-kibois-get-their-money You can find Quenby on Facebook, Instagram at soulrebelkitchen or email her at email@example.com
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