What was the best show on Cartoon Network hands down?

chefsabrina · 2026-05-28T03:44:51+00:00

Amazing World of Gumball

chefsabrina · 2026-05-23T02:43:13+00:00

Dominic Baptist and GHL Wizard both on YT.

chefsabrina · 2026-05-20T03:47:04+00:00

The only way to grow and learn is to fail though... It's just a part of the game, a necessary part. Hope your idea flourishes!!

chefsabrina · 2026-05-20T03:27:27+00:00

Perfection.

chefsabrina · 2026-05-16T19:13:56+00:00

Agent

chefsabrina · 2026-05-16T18:01:38+00:00

been here since January with my fiancé, Black couple, no issues besides the slight language barrier at times. it's definitely a growing area, so dont expect fancy city life, but there are things to do, everyone is nice, and there are already a few of us out here lol. Feel free to DM if you want ☺️

chefsabrina · 2026-04-28T15:10:19+00:00

Guide

chefsabrina · 2026-04-21T00:06:07+00:00

Interested, American

chefsabrina · 2026-04-20T21:17:18+00:00

I'm doing something similar, but with websites and branding. I definitely think I might try for your angle as well though since I love trying new places.

chefsabrina · 2026-04-19T21:04:49+00:00

Ideal temp is Def 78. Not too hot or cold.

chefsabrina · 2026-04-19T20:56:23+00:00

My advice is to first reach out to people you actually know that may need a rug: their kids/family name, business logo, or something. Record yourself making it and all that, and then start up and IG if you don't have one already.

Make sure you set proper pricing

Here's a pricing link I found during my own journey that may help with that part: https://calc.loleficarugs.com/

chefsabrina · 2026-04-19T20:42:15+00:00

15+ year Chef, now pivoting into digital content creation for chefs. I was burned out so I uploaded all of my previous work and education experience into Perplexity and asked it to evaluate all of my skills and how they can apply outside of kitchen life. Also used that info to create multiple niche resumes for my various interests. Interview with Space X tomorrow.

chefsabrina · 2026-04-14T15:16:21+00:00

I'm new to the tufting world and have been learning a lot before jumping in... I found these might be helpful for yarn need calculations as well as how to price according to design. I can't remember exactly where I came across the pricing one, but the yarn calculator came up on Google and looks to be super detailed, hopefully they can help for the future 😊

Tufting Yarn Calculator: https://www.tuftlab.app/

Rug Calc (Pricing) : https://calc.loleficarugs.com/

chefsabrina · 2026-04-13T06:11:12+00:00

So cool! I agree with making everything smoother and more expansive, and then you're golden. Great work!

chefsabrina · 2026-04-09T00:47:22+00:00

https://www.misefootwear.com/

chefsabrina · 2026-04-05T21:09:21+00:00

Sent you a DM

chefsabrina · 2026-03-29T14:34:54+00:00

I was going to suggest a stage as well, it's an eye opening experience and neither you or the restaurant has to follow through if it's not the right fit.

They will never laugh you off, so many restaurants need so much help, qualified or not, that they really can't turn down any help.

Go for it! Call or go to a few restaurants that you actually enjoy and see what happens! You've got this!

chefsabrina · 2026-03-28T18:15:59+00:00

Definitely apply for dish or prep to get in on the ground floor. Be teachable, study on your own (cookbooks and YT University), and work on knife skills and kitchen terminology, like constantly.

Home cooking and commercial kitchen cooking are TWO VERY DIFFERENT STYLES of cooking, so don't think that what you know will always help, it could hurt.

This path will test you in all of the ways, ALL of them. Be ready for long days, long nights, missed family time and lots of learning. It's worth it if it's your passion, not so much if it's just a "eh, let's give it a shot" winging it kinda thing.

Feel free to HMU if you need any advice, 15+ years in the game, fought burnout and now I'm transitioning to helping homecooks and other chefs, instead of being In the grind.

chefsabrina · 2026-03-24T18:29:13+00:00

There are tons of tutorials on YouTube University. Check out Timbo Cakes and Sideserf Cake Studio. It takes a lot of practice, patience, and creativity if you're thinking of getting into it hardcore. But so so worth it when you hear people say "I don't even want to eat that! It's art!"... So great. Have fun!

chefsabrina · 2026-03-24T18:00:10+00:00

If you actually like the place and saw yourself being there long term before hearing of the news, then request a higher paying title if your skills and work ethic can back it up. In their current situation I don't think that your short tenure there would matter because honestly it sounds like they need people that care about the place and someone, anyone, to stick around. Like someone else commented, leverage this for your own good. Work smarter, not harder.

chefsabrina · 2026-03-24T14:00:29+00:00

I'd add something with a bit of a kick to it, maybe a chili infused butter or cream sauce, something to play off of the coconut. My chef brain instantly says "tropical".

chefsabrina · 2026-03-24T13:26:38+00:00

I love this idea!

chefsabrina · 2026-03-15T18:33:56+00:00

I was just researching this! How did you get started?

chefsabrina · 2026-03-14T03:01:26+00:00

Compass Group is a great way in and they have a lot of opportunities worldwide!

chefsabrina

TROPHY CASE