Greg Sanchez
Stories (7/0)
How Commercial Kitchens Made Me Cynical
Once upon a time, when I was a child, I wanted to grow up to become a mathematician. I dreamed of collecting data that could be used to solve mundane problems that could be key to a better society. My mom talked me out of it, she explained to me that teaching others how to count and measure wasn't going to pay for my bills—I wasn't going to be four years old forever, nor was she going to last me forever. Life wasn't a bunch of books I could store under my armpit and shelve whenever I didn't feel like reading it. Life was complicated and I didn't know better.
By Greg Sanchez6 years ago in Journal
100 Venezuelans Leave Peru to Go Back to Their Home
I must confess I stay in very little touch with my Venezuelan relatives and friends, so over the years I’ve lost touch with the so-called situation in the country. My best friend, one of the few I do speak to regularly, resides in Peru now. His chances of relocating his family to Lima are in jeopardy now thanks to actions taken by the Peruvian government—Venezuelans would no longer be allowed to come into the country with their laminated IDs, something that would normally suffice when crossing the borders between the countries of South America. Soon they will need a passport and visa to cross, and even that may not be enough if some get there way.
By Greg Sanchez6 years ago in The Swamp
5 Things I Learned as a Line Cook
Like most people, at some point in my life I was a teenager. I wanted to move away from my parents and experience “real life.” In order to do all that I needed a steady source of income, but it wasn't so easy since I had no high school diploma, no college degree, and barely any knowledge of the English language. Somehow, all that that didn't seem to disqualify me from snagging a kitchen job. The food industry employed over 5,000,000 people in 2017 and, with a growth rate of 14%, remains the fastest-growing industry. Finding a job wasn't hard; keeping it was the challenge. My coworkers always had more experience than me. I was the youngster, the green guy. Fresh meat. It always interested me how their seemed to exist some sort of behavior that only made sense inside the kitchen. Over the years I picked up on a simple set of rules that can make sure your Chef won't fire you before service, even if you aren’t that great of a cook:
By Greg Sanchez6 years ago in Journal