Pastry chef Waylynn Lucas launched Fonuts in Los Angeles last year, using all of her savings plus an inheritance in a quest to both be her own boss and reinvent the traditional doughnut using different cooking methods. She advises others to get all the experience they can before setting off on their own. "I may be a chef, but my firsthand experience as a dishwasher, busser, waitress, manager, etc. gave me the well rounded knowledge to run a restaurant and know the details of all the working parts," she said.
Why one pastry chef turned her dollars into doughnuts
SmartBrief Job Listings for Food & Beverage