Hello, my name is Anne. I've been a fan of all things Los Angeles starting as a kid watching "Eye on LA" or any travel show on television featuring Los Angeles. During my travels, I have come to appreciate Los Angeles even more so for the food and also being the "center of all things creative" in the world today. If you have creative spirit or soul, Los Angeles will welcome you with open arms.
I never run out of things to do here. Los Angeles is so close to nature from endless hiking trails to our endless summers at our Southern California beaches. I sometimes get homesick when traveling missing the food and unlimited things to do in LA.
I've created my own "eye on LA" on this web site to document my adventurous and curious spirit. Hopefully it will inspire you to explore Los Angeles and beyond. I've included some of my trips outside of LA and maybe it will also inspire you to see more of the world and meet people outside of LA. Most of the people I've met during my travels have been kind and generous. I find that Air BnB is great way to meet local people for insider tips and travel advice.
After losing my long-time "9 to 5" (more like round the clock, 7 days a week) corporate job, I had a secret desire to work inside a professional kitchen learning how to cook instead of attending (expensive) culinary school. After speaking to a chef, he said that working in a kitchen was the way to go instead of culinary school. I really wanted to learn how to cook professionally.
I took any job that would hire an inexperienced cook. I became the sole Japanese cook at Sushi Enya in Marina del Rey for 4 months until my body told me I was not cut out for being a cook and a dishwasher -- I had to take a break to recover. I enjoyed the change of pace from office work. After my recovery period, I accepted a job as chef de partie (line cook) at Angler for about a month as part of the opening pastry team and even staged (for 2 hours) inside the Pizzeria Mozza pastry kitchen.
I never liked the Mozza restaurants after mediocre dining experiences there, but I was curious of how their kitchen worked and even met chef Nancy Silverton. I've met her at different food festivals in the past. I learned that working in the professional kitchen could turn you into a cold and callous person. I remember that when I tripped as I walked into the refrigerator, the head pastry chef gave me a cold look as if to say "you're an idiot for tripping." After a couple hours working inside the Mozza pastry kitchen, their sous pastry chef told me that if you're not 19, I won't fit in with their group in the kitchen -- blatant age discrimination.
Much respect to all the hardworking people who work in the restaurant industry. I've met some nice people along the way and also some jerks. I even heard stories of outbursts of a famous LA chef and him throwing a dish across the kitchen. Working in a restaurant is a tough gig and a lot of sacrifices will have to be made to work in it. I enjoyed the camaraderie and meeting many like-minded food lovers who also have a passion for good food.
During the pandemic, I feel like life is on pause. I will not get an airplane right now and I won't eat inside or outside a restaurant. Along with taking food to-go and eating at parks for impromptu picnics, I often eat in parking lots behind my car or inside my car if a lot of people are around. I try to keep myself safe and healthy for the people in my "bubble" or "pod." So for now, I will continue to support our local restaurants by ordering take out, tipping a little extra, and visiting new places by taking socially distant road trips.