Crossroads and Signposts- Where Do You Go From Here?

I really don’t like the idea of New Year’s resolutions. It’s not because most of the popular ones are superficial or shallow (as someone who wrote a weight-loss book, I know just how narrow my space to talk is by saying that.) It’s not even because they are cliche and nebulous (Not everything needs to be a “SMART” goal, but you can’t expect much from a resolution of “play less video games and get outside more.”)

What bothers me about them is that people set these big, noble but vague goals for themselves, then get down on themselves when they fall off the wagon- as they inevitably will. It turns the elements of effective goal-setting on their heads and, as someone wiser than me said, “people overestimate how much they can do in a day and underestimate how much they can do in a year.”

Regardless of your personal commitment, keeping goals “SMART”- Specific, Measurable, Achievable, Realistic, and Timed- rewarding yourself for achieving them, and working toward them slowly will add up to success more (and disappoint you less) often than trying to “sprint up the mountain” on Day 1.

Before you start writing those goals down though (and yeah, put them in writing,) you need to ask yourself two questions and answer them as honestly as you can:
Who are you? What do you want?

Once again, an Uncle Iroh moment…
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Downtime Thoughts and New Ideas

Happy Halloween, friends and neighbors!

I hope you spend tonight safely, spookily, and loaded up with enough pumpkin and chocolate that you can’t possibly forget to VOTE.

This blog post is coming to you from my rocking chair, where it is about noon and I am still in my pajamas. This is because I have had a hell of a week, and I am getting an aggressive masterclass in How To Just Chill The Hell Out- because the five holes in my torso need to heal, and will not be denied.

As such, I have been sleeping a lot, listening to a lot of music and podcasts, and even awoke the Dread Owl from its slumber… so here’s what’s been on my mind.

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Making Headway- Advancement in the Kitchen

If you had told me a year and a half ago that I’d be second-in-command in my bakery, I would have asked what the hell went wrong.

Well, obviously COVID did, but that was only part of it.

So far, my current employment has been where I could say my most “traditional” career growth has taken place. I started as a morning baker, became a shift lead, and then Production Lead- the right hand of my manager who runs the kitchen under the auspices of the owner. My usual station is Pastry Prep (previously considered the position for newcomers and students)- but in addition to my actual production work, my other responsibilities include:

  • Fielding questions to take weight off my manager.
  • Training, advising, and assisting the other bakers as necessary.
  • Troubleshooting problems with production or facilities.
  • Responding to the higher-ups when the manager is indisposed.

Not to toot my own horn, but I handle all of it quite well, and I feel that the responsibilities I have are well-placed. In the meritocratic lore of the kitchen, this is as it should be- employees develop, rise to the level of their capability and talent, and acquire new power, responsibility, and recognition each time.

What is NOT part of that lore, or mentioned in my own ascendancy, is just how many good people I worked with deserved those roles and recognition more than me, but left for a variety of reasons. How much of advancement in the kitchen is actually meritocratic, and how much is “dead man’s boots?”

Animated GIF from David Lynch's "Dune" of Paul Atreides and the Reverend Mother talking. The quote is "They tried and failed? They tried and died."
“Many men have tried.” “They tried and failed?” “They tried and died.” (from Dune)
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Phase 1- The Uncanny Valley of Restauranting

The day was already cooler for a Portland summer- way cooler than the oppressive heat wave we were promised for later in the week- and as the sun goes down behind the buildings and hills of the Willamette Valley, it’s starting to just get slightly chilly.

Perfect weather for eating outside and getting a cold beer or two- as long as you don’t mind your face feeling a bit warm.

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