Workshop Letters, Silent Line Edits, And A Lot of Miscommunication.

I just transferred to Florida State University this January, and I was so excited. The flurry of nerves and anticipation wasn’t just because I was going to start at a beautiful school, but because I was finally doing what I love. My transfer to FSU was a consequence of changing my major from Nursing to Creative Writing, something that I was always too afraid to pursue. I was ready though, and I was so happy I made that decision. I walked into my first class, giddy. I had a schedule full of English classes, which apparently, they advise against, but I still didn’t care. I was ready to drown in words and workshops. 

Just barely halfway through my first semester, everything falls apart. I’m in the middle of a workshop (my first ever!) of a first draft for a personal essay and about to begin another workshop for a short story. A third workshop was on the horizon, but unfortunately, I never had the opportunity to experience it. 

When Florida State caught wind of COVID-19, and realized that it was  becoming a serious problem, spring break was just around the corner. Schools were closing, students were expected to go home and stay there. This was difficult for a lot of students that lived significantly far from home or had nowhere else to go. 

Going home and transitioning to online learning was a challenge. In the weeks leading up to Spring Break, and therefore the end of in-person classes, my professors were just as lost as we were. They were trying to figure out a way to do workshops online, all while maintaining the constructive and positive environment that comes with a good workshop. While my professors were really understanding, patient, and determined to make this transition as comfortable as possible, it was difficult for everyone. My twitter was crowded with students complaining and agonizing over how difficult online is proving to be. The workshop that my professors hyped me up for was supposed to be face-to-face, full of honesty, sentiment, criticism, and support. I was so bummed out. 

The solution my professors came up with, honestly let me down. There wouldn’t be zoom calls to go over each other’s work, where we could at least see and hear one another to get as close as we can to a face-to-face workshop. Instead, it would be a combination of letters, line edits sent over in an email, and bland comments attached to the file. “Hey, I really enjoyed your work, keep it up!”. I was upset, and this semester was proving to be one of the hardest in my college career. 

Having the understanding that writing and workshops won’t always be as picturesque as imagined helped dampen my disappointment. Sometimes line edits from a busy editor are all I am going to get back as a writer, and as an artist, it’s my job to make it work, despite the circumstances. 

Platea Prime Steakhouse & Ceviche Bar - Fernando Salazar Chef Profile

Chef Fernando Salazar began his journey into the culinary world at a young age. His passion for food and his love for the industry was too strong to ignore. This passion led him to Le Cordon Bleu where he studied culinary arts. Fernando was faced with the challenge to go out in the streets to develop his own unique style and flair.
Over the years, Fernando’s technique and depth of knowledge developed as he worked alongside influential leaders of the Peruvian, American, and International culinary professions. A rebel in the industry, Fernando alters the very idea of a dish, challenging its concept and perception.

In Miami, Fernando was appointed Partner and Chef of Dr. Limon Corp. He then went on to lead and manage various restaurants at the corporate level and worked alongside James Beard Awarded chefs. These restaurants include Darwin’s on 4th, Pisco Y Nazca Ceviche Gastrobar, Bulla Gastrobar, and Ceviche 105. Fernando also worked for authors and celebrities among ACDC, Led Zeppelin, and Luis Fonsi; and has been with renowned chefs among Emeril Lagasse and Morning Spanish hit show “Despierta America”.
Fernando’s culinary philosophy and passion reflect the growing trend towards a healthier, down-to-earth lifestyle of a young chef while meeting the expectations of contemporary world cuisines. Working with neighboring vendors and chefs to seek out the finest in regional and local produce, is the essence of his cuisine. Fernando’s outlook is to allow the natural flavors of food to express themselves.

I Changed My Major Because Of Fanfiction

Lonliness was not a foreign concept to me as a kid, other than the characters I befriended in many, many pages. I was always an avid reader and I enjoyed fantastical worlds that never failed to pull me from reality. However, once I turned the last page I would hit a wall, I felt empty. I think all readers have felt this at some point; the sinking feeling that comes with finishing a really good book. Honestly, it doesn't even have to be all that good, it just has to capture you in a way that makes life seem dull in comparison. 

That emptiness is what led me into the world of fanfiction. I couldn't get enough, my hunger for more, now finally being satiated. Being able to explore parts of the story that I didn't think possible! Hermione and Draco Malfoy are in love? No way! Harry and Luna Lovegood, oh hell yeah, finally! The liberties that young readers took in becoming writers, the way they warped these worlds to create their own stories. I was completely obsessed. 

It wasn't long until I started experimenting with what I liked to think of as world bending. My love for these characters became too much to just read about them. I wanted to write about them, manipulate them, and make them more real to me than ever. I began to write fanfiction and was surprised at how many people liked my work. It gave me a new sense of confidence, confidence in my talent. 

I found new friends, people that had the same passion for reading that I did. It was so refreshing to be myself at last, in a community that accepted me. 

When I graduated high school and was pressured into nursing by my family, I was excited but a little put off. I knew that reading and writing were my passion, so why was I letting other people dictate my future? I did though, I took Anatomy and Physiology, Chemistry, and Psychology. I was on my way to becoming a nurse, just like my family wanted. 

On May 16, 2019, I received an email from one of my fanfiction platforms, that someone added one of my stories to their library. I was so confused, I hadn’t posted anything in years. I open the link and start browsing through my old work, my old library, full of my own favorite fanfictions.

A nostalgia built up in my stomach that almost brought me to tears. I didn't even realize that I was standing in front of my bookshelf, brushing my fingers over all the titles that made my childhood and adolescence so rich and colorful. I spent the entire night rereading some of my favorite chapters, books strewn all over my bed. I had forgotten how much I missed this,  and the nostalgia began mixing with guilt and I was disappointed in myself.

It didn't take much reflection to realize that I wasn't on the right path. So I got my family together and told them that I was going to change my major. No longer a nurse, but an English Major. They were horrified but understood. My passion for literature was undeniable, and I know that now. 

I get to read more than I can handle, I have experienced so many new genres and authors. Literature theories changing the way I perceive not only words but the world. I feel sharper and giddy to go to class, this is what I’m supposed to be doing. 

So a special thanks to Zedma1564, for having faith in something old and neglected, it was the courage and push I now know I needed. 

Platea Prime Steakhouse & Ceviche Bar - Diego Salazar Chef Profile

Diego Salazar’s first time in a professional kitchen was as a dishwasher at Dr. Limon, brought in to work by his brother, Fernando. Although his love for food already had an influence over his life, it never seemed like a career option. Surrounded by a rich culinary environment, Diego fell in love with the industry and over a course of 10 years went on to discover his own personal style. From La Mar at the Mandarin Oriental, to Alter, and Darwin’s on Fourth, Diego began to piece together what was important to his culinary narrative. Pouring his heart and soul into the personally owned food truck, Ceviche Bowl, Diego discovered his philosophy, good food is an art form, a way to connect hearts through nothing but flavor.