Currently viewing the tag: "Would"
Question: Would you want to read the rest of my story?
My spelling and grammer sucks. I just wrote this a few minutes ago and wanted some feedback. I’ve written a little more and have an idea for a book but I like to get the begining at least half-way right before I continue as I think it sets the tone of the book. Thank you in advance for any constructive feedback.
It was brighter outside in the dreary rain then it was in the diner. A few cabbies sat at the counter, leftovers from the lunch rush. In a back booth sat a punk of a girl. Bright red hair twisted into soft dreads, highlighted in white. A silver loop glistened in her right nostril. Her eyes were as dark as the rain clouds outstide, staring at the chef like at any moment she would jump up and attack him like a wild animal with nothing to lose. I slid into the booth across from her, careful not to touch the table top which shinned not from cleaniness but grease.
“Would you believe I had to send these eggs back 3 times already?” Kyla said still staring down the chef. Smoke billowed behind him but he didn’t break eye contact. “I know that motherf’er spit in them.”
“I would too. No one likes some schlup telling them how to do their job. How would you feel if he came down to your corner and critized your handy work.”
Kyla looked at me and smiled. To the world it appeared a sneer but I recognized it for what it was.
“Can I get you anything?” a middle-aged waitress asked as she stepped up to the table with pad and pen in hand.
“Not unless it comes with a side of penacillian.”
“I’ll take that as a no,” she said shoving the pen in her bun and walking off.
“So what’s the deal? You need money again? A place to lay low?”
Kyla smirked. “No. I just wanted you to know I’m leaving. Gonna head to New York.”
“You’re leavig again? Come on Kayla, I can’t do this sht anymore. I uprooted my whole life to be here with you, to help you get clean.”
“I am clean.”
I just looked at her.
“Pot and booze doesn’t count.”
“Whatever, what about school? I thought you wanted to be a stylist.”
“I tried Lola, I really did but being a constructive member of society just don’t work for me. I can’t do that nine to five sht, if they’re lucky I’d hang myself before lunch, otherwise I’d take out the whole building.”
“So what are you gonna do now?”
“I’m going to New York.”
“I know that but what are you gonna do there?”
“I’ll figure something out. I just know there’s money to be made there.”
“It’s not that I’ll miss the late night phone calls to come bail you out or you showing up on my doorstep in need of money and a bed, but what are you gonna do when you get in trouble? Who’s going to help you?”
Kyla toughned up. It was a look I had grown accoustomed to whenever a prospective foster parent dared to enter our lives. Back straight as an arrow. Nose slightly flared with her top lip curling into a snarl. “I can take care of myself. I don’t want you following me out there. I’m sick of my little sister always trying to take care of me.”
“I promised ma.”
“Like you owe that crack whore anything.”
I shrugged. “You’re my only family. I gotta look out for you. What if I need a kidney or something?”
Kyla scoffed. “If you won’t eat her there’s no way you’d take my kidney.”
“You’re one to talk,” I said gestering to her plate.
“It’s overcooked!” Kyla said turning her attention back to the chef.
“So when are you leaving?”
“In an hour when my adorable little sister drives me to the bus depo. What about your bike?”
“A friend is watching it for me. He does pick up in Otawwa for the los Diablos, so he’s just gonna swing by when I get settled.”
“Pot?”
Kyla rolled her eyes. “Always the cop. Yes pot, though i do know they’re getting into some harder stuff and it’s causing problems with the Lions.” Kyla looked around and leaned across the table on her elbows. “Word is Smiley sold some kids some bad junk. One of the kids happens to be the son to an enforcer with the Lions. There’s gonna be hell to pay,” she said leaning back with a look of amusement.
“Good time for you to head out. What about Rocco?”
“It’s over.”
“Does he know that?”
Kyla laughed. “He will when he wakes up in a stupor in an hour or two.”
“Come on. Let’s go see if we can find something eatable on the way to the station.”
Kyla stood up and turned slightly to put on her blue and black racing jacket. The skimpy blue halter top she wore framed the white and silver dragon tatto on her back. Kyla grabbed her duffle bag from the booth and turned to give the chef one final stare. When she caught his eye th
Answer:
Answer by dancergirl1546
Write more! Please! I really, really like the story line so far! 
Its good!
Answer mine?
http://answers.yahoo.com/question/index;_ylt=ApChUj3UY1u5IL6kX4LvwLLsy6IX;_ylv=3?qid=20090728210259AAyAolW
Question: Would one of you knowledgeable chefs tell me about the process that sounds like “su-veed” ?
I see it on “Iron Chef America” and “Top Chef” frequently and I just HAVE to know what it is and what it’s used for.
Answer:
Answer by Barry K
It’s from the french term “sous – vide” which means packed in an air tight vacuumed container, to preserve the foods freshness etc.
Question: do you ever think the judges from “top chef” ever go to mcdonalds, or would it not be in their “taste range?”
Answer:
Answer by &hearts princess &hearts
i hate mcdonalds! their chicken nuggets bounce, supposedly, but i hate resturants that smell gross and have ketchup stains on the seats and gum on the tables and workers who never wash their hands.
Question: What would happen if Hannibal Lecter was on the “Hell’s Kitchen” program?
He is a gourmet chef and is very witty. How would his participation in the contest pan out?
Answer:
Answer by brixen_ivy
Forgive the twisting of your words, but I have a feeling that the participants would end up in a pan.
Question: Would a sushi chef employer take an online certificate seriously?
First of all, I’m white, so I’m facing that hurdle already. My desire is to become a sushi chef. Maybe open a restaurant someday. I’m still young (23). I have found two “sushi chef schools” in the Unted States. Both in LA. Well I can’t realistically move my family and myself to LA. One offers online courses. This kind of has me skeptical. Japanese, in the first place, spend about ten years working under a master chef before they’re allowed to run the bar. Now someone can take online courses for about twelve weeks and $ 4,500? I wouldn’t think an employer would take that very seriously.
Now, I suppose that the interview might include a demonstration of your abilities. In which case, I suppose it doesn’t really matter where and how you learned, just that your skills are acceptable…
Would this be accurate?
Answer:
Answer by Jeremy
Restaurants do not tend to care about your degrees like normal jobs do. A course online will be a complete waste of money as experience and hands on training wins every time.
If you can interview and prove your eagerness and willingness to learn just about every restaurant or sushi bar will be happy to train you from scratch. As to demonstrations, very few interviews require tests unless it is for a high ranked position. Being new to the game like yourself that won’t be the case.
Best of luck.