Actions
State
Completed
Timestamp
Thu, Oct 9, 2025 11:57 AM
Processed
Thu, Oct 9, 2025 11:57 AM
Finished
Thu, Oct 9, 2025 11:57 AM
Attempts Made
0
Progress
Return Value
"NotificationBookingHostPayoutInformation locked (key: LOCK:NotificationBookingHostPayoutInformation:661160)"
Data
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"firstname": "Melissa",
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"description": "I cook & bake from the heart: I absolutely wear my heart of my chef's coat sleeve. Whenever I am asked what my favorite dish to make is, my reply is always the same. Seasonal, fresh, & local ingredients that satisfy the soul. I love getting ingredients from farms, farmstands, or directly from the source if & when at all possible. Whenever I travel, anywhere, 9 times out of ten it will quickly become a culinary adventure. My visits to Israel, Berlin, Amsterdam, Dublin, Castlebar, & Hawaii have all played a part in how I create dishes for a menu. Creating new food experiences is my form of artisitic expression. I find satisfaction in having recieved positive affirmation of my efforts as a chef. For example, being published in the NYTimes (twice) was not only a surprise but a beautiful one at that. Even better, the NYTimes article was not an isolated case. I have had the honor of working with talented writers from VICE, COOKS Illustraded, LATimes, Culture magazine & CNBC.com. Lastly, the ultimate expression of my cooking was the first cookbook I wrote. It was such a special day to open the first copy, and simply smell the pages that had my recipes in print on them. I know it will not be my last cookbook, I ever write, but it will always have a special place in my heart.\n\nI have been cooking and baking for over 20 years now, and feel blessed to have studied & trained under some of the best chefs in the industry. The lessons I learned from them, & throughout my schooling, is where I get some of my greatest inspirations from. Still to this day. I graduated from Le Cordon Bleu & Johnson & Wales where I studied nutritional sciences. I believe there is always an opportunity to grow & learn as a chef, so since having graduated I continued to attend cooking courses throughout the United States & abroad. Baking & pastries in a small school in Texas, chocolate courses in Berlin, spice usage in Israel & more. A chef once told me that the day I feel I have nothing left to learn, as a chef, was the day I should start thinking of a new career path, & couldn't agree more. Every day is a new opportunity to learn & grow as a chef. I have never been much of a painter, but as I share what I have learned my recipes become my "canvas". \n\nI began my career, at a very young age, by baking and cooking with my mother in her kitchen. I was helping to create traditional Austrian recipes that had been passed down from generation to generation. I will never forget making Austrian crepes for the first time. I took my passion for baking and cooking and decided to enroll in Le Cordon Bleu right after high school graduation. Since graduating I have cooked in restaurants across the U.S. and worked under some of the most gifted chefs in the business.\n\nMy schooling did not end with Le Cordon Bleu. I have always loved science, & knew I wanted to somehow expand my capabilities in the kitchen. So I found a way to do just that and enrolled in the nutritional science program at Johnson and Wales & the baking and pastry courses at a local vocational school. Ultimately, the combination leads me to work as a product developer & culinary specialist at General Mills while doing wedding cakes & pastries on the side. \n\n I am an avid runner, climber & skiier and believe in whole body health & wellness, but don't get me wrong. Austrian & French pastries will always have a place on my dinner table. \n\n",
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