The Pastry Chef

I was 15 when I started forging. I was a good runner. No one caught me. I killed a lot of animals. I was so dangerous. My life was going so hard. I get one answer. I wasn't having any job to do it, rather than to learn what is my grandpa doing. His job, it was to porch. I was so quick, and I was porching like someone who are professional. One day I was sitting in my home, and the chairman of the village of Nichoka village, he was coming to me, and asking me about, there is some person calling Ryan, from Singita. He want you stop porching, and he need to give you a job. From there I say, oh, which kind of job I'm going to do, because I'm not educated. I was just, just like, I don't want to go there. My grandma, she was crying, and she said, you have to stop this. And then I say, for you, my grandpa, my grandma, I will stop, and I will go for that white man. And then I came in Singita. I started like a staff cook for one year. After that, they picked me to the main kitchen. And then when I go there, I start learning, but I was interested to be a pastry chef. I start training in pastry. For me, I took like three months to make the snacks for game drive, and then I was so quick to understand. And then, so my problem, it was English. We don't know that English, everything in pastry, every book is written in English. I was like, I must speak this language. I wasn't shy. I tried hard, and I was speak, even if I speak broken, but that's how I was learning in English. I've no much education, but I'm working like a profession. I'm proud of myself. I don't want this story to be the end of story. My children, it wasn't going to be a butcher like me. I want them to be a teacher of stopping people and telling people how bad it is when you're killing animal. It's better the animal to be alive than they died.