I was up at 4 am, so I always got to see the sun rise. “I loved the ocean, being alone and away from crowds. She went to work as a cook on an offshore supply vessel, cooking for 40 to 50 people daily, 28 days on and 14 off. In fact, she worked part-time positions at both venues for a time.īut that free spirit led her to take a job a bit more out of the ordinary. The Coushatta job was followed by stints at L’Auberge and Isle of Capri. She rose in the ranks to level-one and level-two cook, then to elite cook at Coushatta’s Gumbeaux Oyster and Sports Bar. Ronda began her professional career at 18 upon graduation from high school, taking a job as a food runner for the buffet at Grand Casino Coushatta. “I’ve learned to cook Asian food from chefs I’ve worked under.” “A chef from Chicago taught me to make deep-dish pizza to die for,” she says. She’s had no formal training, she says, but has learned from the many great chefs she’s worked under. ![]() “But I love cooking all of it,” she says. ![]() While Ronda loves cooking all types of food, she says her passion is Italian and Mexican dishes. “They still love working together in the kitchen to this day.” Her own daughter, now 14, has been cooking since she was 8. “My parents taught me to love cooking,” she says.
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