In 2007, Sugar Coated Kitchen was born somewhere in Southern California. I just graduated from a college with Business degree and was trying to find a way to make a living. Finding a job was hard for me because I had literally no previous experience in the field that I majored. I had a few part time jobs, but no one wanted to hire someone who didn’t have real experience. So, with the help of my husband’s web design skill, I started blogging about baking which I accidentally have fallen in love with.
I’ve had so many plans and ideas to make this blog fund and active. Soon after I started this blog, I started working at a local French restaurant pastry section. I had learned a lot and had fun working in the kitchen. It was physically hard and not enough money, but doing what I loved was way bigger than all the realistic worries. I had no formal culinary training, but it was my passion that allowed me to get that awesome opportunity. I thought this would be my career and started looking for a culinary school to attend. Then, we moved to San Francisco for my husband’s new job.
I continued seeking for an opportunity to pursue my passion in the city. I applied any jobs plus jobs that would allow me to do anything with baking, cake decorating, or pastries. After a couple of months of job hunting, the opportunity to work and learn about wedding cake came to me. At the same time, the opportunity to work in a place that will provide a steady income also came to me. So, I chose the non-baking related job that would provide us a steady income. Steady double income was a must to survive in San Francisco and it was the best realistic option for us at that time. Without a doubt, I thought I could keep up with blogging while I have a full time job. However, it was harder than I thought. Although I’d continued baking and making sweets, I stopped blogging on Sugar Coated Kitchen (we all know how easily this can happen).
While I was away from this blog, I have not checked out this site or email often. Then, once in a while my husband (who actually checks the email for this blog) has notified me so and so commented such and such. And, that happens periodically and until now. I’ve been amazed and motivated by the comments that people write on Sugar Coated Kitchen years after I stopped blogging. Every time he let me know about those sincere comments, I’ve wanted to start blogging again, yet it was so easy to not to push myself with extra duties (baking, taking photos, editing, writing, proofreading, and all that behind scene works) on top of my regular to-dos.
Seeing where I am now with my current job, it was a good choice that I made back in 2009. I’ve thrived in my current career and there are plenty more opportunities for me to continue thrive if I want to. I guess I just started wondering about the path that I did not go for various reasons.
I am still working, but once again, here I go – attempting to pour my heart into this place with a little bit more serious intension. So, please hang round here.