The “How Does a Freelance Chef Work?” Edition

Working: The “How Does a Freelance Chef Work?” Edition

Working: The “How Does a Freelance Chef Work?” Edition

What do you do all day?
Dec. 7 2015 10:26 AM

The “How Does a Freelance Chef Work?” Edition

What’s the best way to cut plum tomatoes? What about an onion?

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Photo illustration by Lisa Larson-Walker. Photo courtesy Santana Benitez.

Listen to this episode of Working with guest Santana Benitez:

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This week on Working, Slate’s L.V. Anderson talks to Santana Benitez, a freelance chef in New York City. Benitez talks about building a pop-up kitchen for a private event, how she prepares to cook for a party, and the different cultures she draws on for her recipes. Plus, she shares her thoughts on culinary school and the proper way to slice an onion. Find photos of her work by searching #illcooklikeyourmother.

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Photo illustration by Lisa Larson-Walker. Photo courtesy of Santana Benitez.

In a Slate Plus extra, Benitez talks about her influences, different food trends, and meal presentation. If you’re a member, enjoy bonus segments and interview transcripts from Working, plus other great podcast exclusives. Start your two-week free trial at slate.com/workingplus.

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Email: working@slate.com
Twitter: @LV_Anderson

Podcast production by Jayson De Leon.

L.V. Anderson is a former Slate associate editor.