I knew something had to give. After getting jobs & having them evaporate, I finally landed a plum gig at Bouchon. Dream job, y'all, in the bakery that's opening next week in Beverly Hills. I've been working in the Bistro for the past week & a half, but this week I have to train all day to open this place up. This week is also finals. I knew I
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Can't wait to get rezzers at Bouchon. It's been on the list for a while but it's bumped up a few spots now.
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