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   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Sunday, 05-Jan-2025 16:24:25 JST Adrianna Tan

   Early Covid, while everyone was baking sourdoughs, I got obsessed with making Basque cheesecakes with miso caramel. I brought them to an (outdoor) bar. The chef there was so into it he wanted me to make more and sell it there. I did that for a while and then I was like.. wait what?? I don’t even like sugar.

   So that was the end of my sugar dealing side hustle.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Sunday, 05-Jan-2025 16:29:11 JST Adrianna Tan

     in reply to

     Anyway, I created a bunch of recipes for them and called it a day.

     I can make good stuff! I can’t do it daily. Being a good home cook or baker is totally different from being a chef or full time baker. I appreciate what they do!

     I’ve been pottering about in food (working in restaurants in the past, writing about food for food and travel magazines, working on other people’s cookbooks) for a long time now, but being a part of the industry in any meaningful way is.. hard.

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     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Sunday, 05-Jan-2025 16:55:34 JST Adrianna Tan

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     • cpm

     @cpm yeah, on personal finance FIRE forums I always laugh when someone says they’re going to retire and be a barista

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     cpm (cpm@spore.social)'s status on Sunday, 05-Jan-2025 16:55:35 JST cpm

     in reply to

     @skinnylatte
     indeed

     food service in all forms, isn't hard,it's very hard, begs to every aspect of a person's skill, talent, & ability.

     and work well worth doing.