"A woman chef a New Orleans in United States has been telling you a news how the restaurant business business and cooking in particular has been a lifelong labor of love for her Roseanne Rosta. Kerr decided she wanted to be a chef at age fourteen and ultimately opened her own restaurant nine years ago she spoke to the International Labor Organization as part of a photography project to mark the the centenary of the establishment of the UN agency. The project called dignity at work. The American experience documents the working life of people across the the United States Kevin Cassidy the director of the Eiloz Office for the. US sat down with a following a busy shift at her restaurant. Red gravy in in New Orleans. We moved here in two thousand and ten my boyfriend and I and he gave up his law practice to down here and do this with me. I always wanted a restaurant some time I was ten years old. My mom had gone back to work. It was nineteen seventy two and prior to that it. It was a one income family. My father worked. My mother was home. Become you know the seventies you wanted things. It was time for the MOMS to go to work and she did. I had an older brother who was baseball. Football paper route all that that kept him out of the house younger sister that I had to come home and watch and get dinner started which I loved doing. I didn't mind at all. I used to watch Julia Child. And the galloping gourmet everybody else's watching bugs bunny and and and the other thing that's on but I learned how to make a rue when I was ten years old and I didn't even know what I was doing. I just knew that I could make Brown gravy. Maybe better than my mother. I knew that and it got to the point where I was giving my mother. The shopping list come. I'm too young too young to go to the market to give me this. Give me this this that and the other thing and they were coming home to meals that were you know they were good. I thought I was doing well and then when I wanted to go to cooking school in high school in Bergen County. They had a vocational high school. You could go to the public high school you go to a parochial high school or you go to the vocational school which was Bergen Tech and that was where I wanted to go. I knew I wanted to do when I was fourteen years old but they said No. You can't go no job for women. So I went to a parochial high school segregated from the boys which I didn't care for at all and that was the direction that I went when it came time to go to college. I asked again. Can I go to Johnson and Wales. Can I go to the culinary institute but my mom worked at Fairleigh Dickinson University Teaneck and as a result we could go to college college. They're for free so blue collar family. It's either we're going to spend money on the middle child to go to cooking school. Follow some pipe dream or we're all gonna go to fairly Dickinson and I went fairleigh Dickinson and I was going to be an English teacher. What can I do that gets me out of an office because I knew I didn't want to be in an office and I went to school to college for a semester and a half before I dropped out I had gotten engaged young when I was about nineteen years old and once my future husband and I had decided that so we were going to get married and I said well you know what. I don't want to be an English teacher. I know I don't WanNa do that so I quit. And I went to work for newspaper doing classified ads. We got married. We had our children. This is the mid eighties and in the late eighties early nineties when it was time for me to go back to work because my kids. We're old enough that they didn't need round the clock care and we could do daycare. I got a job at a company. Called Dak- I think it was called full working at the corporate kitchen of ups so's my first job as a professional cook. I live I mean the entire resume I said I had a catering business I said I did pies for the holidays but I knew how to do it. I just had to get my foot in the door. Four and it just so happened that it was a female chef who maybe wanted to give me a chance but she hired me and then I'm like okay. I got to talk talk. I need to walk the walk and within six months I was her sous chef so I pulled it off and we kept going. We worked together for a year at that particular account and it was a brand new kitchen. Everything was shining and sparkling and worked. And everything you wanted did there was three and four and then we lost that account because as is with corporate dining they're always bringing in new clients and you lose the accountant and you go work someplace else. So we went from this beautiful corporate kitchen of the United States Postal Service ups to ramp college. And I think the kitchen was five hundred years old. The Grease was certainly five hundred years old. The mice were five hundred years old and I took one step into that kitchen and Chinese and there wasn't anything everything was broken. The officers were small smell bad she left for another thing and they gave me the account. I'm running this account a year and a half after I first walked into the kitchen and managing a one point two million dollar recount. I have no idea what I'm doing. When it comes to the numbers I had to be taught how to take an inventory and I just kept moving up that ladder? I never wanted to stay with. They hired they hired me to make Tuna Salad Chicken Salad and Egg Salad and then from eleven o'clock until three o'clock work the Deli line making sandwiches for people some weird combinations. I mean there are people who put onions and mayonnaise and Salami the on the tuna sandwich. I've eaten some weird shit. I mean I had two babies. I know what it's like to eat somewhere you know. I'm trying to smile Lila. I'm preparing you all sandwich. The whole New York in May is now. I left that for a little while. I don't know how now honest you want me to be on this thing but I did leave the cooking industry for a little while to become New York. City's most vicious dominatrix and I did that. For about out. Five years I worked out of a studio in New York on twenty four while but I didn't like the commute and I didn't like sitting around and waiting to get picked. I don't like authority. And they don't like somebody to look at me and say no. No no I want somebody else so I went into business for myself and I turned the family basement sment into a dungeon slash studio told my kids never come downstairs and this is no place for you. A- and I continue to do that until nine eleven and then all the disposable income in New York dried up nobody wanted to spend money back on frivolity. If we might be going to war at any minute and I got the older I wasn't I wasn't young like the regular Dominatrix matrixes who were like twenty eight and do anything. I was in my late thirties at this so I did that for awhile while decided okay. I can't keep doing this. I'm too old. I'm certainly not GonNa just do anything these guys ask and I also wanted a lot of money. I was getting almost hundred dollars an hour to do this so talk about the lottery. I went back to work in the kitchen for half half of what I had been making eight years earlier but I very quickly work myself going back up again because I wasn't going to stay at that same level and by the time time I left to move here I moved here in two thousand ten. The last cooking job I had was the executive chef at the New York Stock Exchange won't and I left that to go to the county college of Morris to be the director of the account because I wanted to learn the back of the house a little bit. I want to learn the office. I knew how to cook. I knew how to"