I really enjoy the cooking aspect of it. I know how to make specialty dishes that people my age wouldn’t know how to make, like beef bourguignon and shepherd’s pie. I bake pies with latticework crust, banana nut bread, zucchini bread . . . . I’m creative and I can put that in my cooking. And, of course, because I work with my family. There are more perks to working with family than troubles. I’m taking classes, and my schedule is flexible working here.
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