Starting Up

I’ve always wanted to keep a blog, but never knew what to write about. I have a number of unrelated interests and didn’t think it’d make sense to write about all of them in the same place.

Since I already write (briefly and very informally) about social justice things from time to time, but on Facebook, I thought about logging my process at work.

I’m currently working on two things - evolving from content writing to full-stack marketing; and learning Ruby. I feel it’s a good idea to log, because I need all the writing practice I can get - plus it’s always good to articulate (and eventually revisit) all the progress I’m making.

Part of the reason I’ve been reluctant to start a blog is, I didn’t believe I’d have the discipline to keep it up. But that doesn’t make sense, because I don’t lose anything by trying and failing.

Another excellent reason to micromanage my work is the fact that I’m not going back to college, at least not within the next year.

I have to prove that I’ll be more than okay - and fast.

 
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I’m a commis in a Chinese restaurant kitchen, this is what I do

I’m a 23-year-old Chinese Singaporean woman. After graduating culinary school in 2016, I started as a commis (also known as 马王, or minion) in a Chinese restaurant kitchen along Orchard road. This is a description of my everyday work, in... Continue →