|By Chefspike (Chefspike) on Friday, January 07, 2005 - 11:17 am: Edit|
and the girl who was writting her story of working in the kitchen in san fran ?
and chef louie' ?
|By Cheftim (Cheftim) on Friday, January 07, 2005 - 09:00 pm: Edit|
You mean Slave Girl.
Here is a quote from her old site.
I have taken down the archives of RestaurantSlave.com due to the fact that the ideas and story that began here are now on the market for sale to publishing houses. This site was never meant to showcase my best writing, which is what my story has been transformed into in the book version of my experience, both stylistically and through large amounts of added content.
|By Chefspike (Chefspike) on Saturday, January 08, 2005 - 11:44 am: Edit|
No, someone signed on as Bratgirl.
Slavegirl, shes a writer, didn't keep up on her to see if shes still cooking.
But, anyone putting that much time into "why" should find something else to do.
I did enjoy reading some of her stuff.
I would hate having someone work for me that ran home and wrote everything on the web.
But thats just me.
Still, I hope she got something out of it.
But it makes me wonder, how many people don't say anything on this web site.
There always seems to be the same people that contribute. What, maybe a dozen?, out of what, 500. Makes me wonder if they (the people that don't contribute) do the same thing in other areas of their life, and not just food.
Now I'm thinking that same thing of myself, but i do that in other areas too.(contribute)
Maybe this being free, also has something to do with it, of course, Chef's seem to have a rather high opinion of themselves and their opinion.
You know George, thats something you should do here. Write a book from whats been written. You've already thought of that, haven't you?
Hell if MKF can sell some of that crap she wrote, you should be on high ground with some of this stuff. Just a thought.
|By Chefspike (Chefspike) on Saturday, January 08, 2005 - 11:48 am: Edit|
Heres another thought, everything thats written here on this web site, is legally yours.
except for the recipes.
ya, you could get a big fat book out of here.
So,....are you writting it or is ChefTim?
|By George (George) on Saturday, January 08, 2005 - 01:03 pm: Edit|
I'm not a writer, hate to do it, that's one reason I don't post as much as most of you all.
I do plan to start condensing and puting together articles from the threads at the Old WFP, but there never seems to be enough hours in the day.
Any ghost writers out there? ;<)
Only about 1 in 300 visitors to the site contribute anything. We get well over 1000 unique visitors a day.
|By Chefspike (Chefspike) on Monday, January 10, 2005 - 09:29 pm: Edit|
wonder what they are looking for?
wonder how come they don't say anything?
you SHOULD start charging.
even at .50, that would pay for everything, and your time.
and a kick back to me.............
|By George (George) on Tuesday, January 11, 2005 - 09:40 am: Edit|
About 60 % of them access the Old WFP from search engine queries.
Folks donít want to pay anything, heck I had a contribute by paypal link up for almost a year and exactly 1 person chose to, thanks it is appreciated, you know who you are.
Iím not complaining, to be honest I am very thankful for all the contributions (posts) you and the regular posters here make, thatís what keeps em coming back and makes the site what it is.
BTW WFP is in the top 100,000 of ALL websites and there are millions of them. :<)
|By Chefspike (Chefspike) on Wednesday, January 12, 2005 - 02:27 am: Edit|
couldn't you rig some do-hickey so that everybody comes through the new wfp.
ask questions here?
it would be great to sit back and let Manny rip some new ones.
hey I know!!!!
you could have student day!
students could come on the site and we'll tell them what to do or where to go, you know, like how to research, and make cocktail sauce with ketchup. and all the mother loads.
|By Chefspike (Chefspike) on Wednesday, January 12, 2005 - 02:35 am: Edit|
correction, to above.
thats "mother sauces"
not mother loads, like in some Shaft movie.