The “How Does a Freelance Chef Work?” Edition
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This week on Working, Slate’s L.V. Anderson talks to Santana Benitez, a freelance chef in New York City. Santana 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 upon for her recipes. Plus, our freelance chef shares her thoughts on culinary school and the proper way to slice an onion. Find photos of her work by searching #illcooklikeyourmother.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.This episode of Working is brought to you by Braintree. Looking to set up payments for your business? Braintree gives your app or website a payment solution that accepts just about every payment method with one simple integration. Plus, we’ll give you your first $50,000 in transactions fee-¬free. To learn more,…