I’m finally attending to my side work, and not a moment too soon. It’s starting to get a bit too real out here.
For reference, “side work” in this case doesn’t mean I just decided to start cleaning down my tables, scrubbing floors, and organizing the walk-in in the bakery. That’s an expectation of kitchen life. I use the idea of “side work” as a metaphor for self-care. The stuff that isn’t necessarily anyone’s job, but it needs to get done or things get pretty gross pretty fast.
In everyday life, “side work” is things like making dentist appointments, cleaning your house, balancing your check book… and in my case, getting myself back in front of a psychologist.
Lately, my stress levels have been a bit higher than usual. A large contract is coming the way of my bakery, and my team is central to completing it. Over the time we’ve had to prepare, there’s been delays, meetings, and higher priorities left and right. Then, in the final week we have to prepare- we don’t have enough ingredients, and won’t till the end of the week.
I’m frustrated, I’m stressed, I tried to avoid this situation happening. In the end, it’s going to be me working extra hours trying to make the deadline- and I’m more pissed about not making the deadline than I am the extra work.
Jay was a troubled kid. He was eager to please and seemed interested in the work. That’s what got my boss to hire him on to be my new assistant. He’d been a food runner and dishwasher since his teens, but never really had a cooking position. As far as baking went, “Well, sometimes I used to help my folks.”
He’d had some trouble with the law, and his living situation was not the best, but he didn’t like bringing that up at work. Jay was there to work, to learn, and to get the job done. I took him on, taught him as much as I could, and gave him all the support possible.
Within a month, I was looking for another assistant.
Good evening, friends and neighbors! Only a short blog post this week because I spent much of the afternoon doing this months Live Bakealong, and, for reasons I’ll soon make clear, this week at the shop has been a bit more demanding than usual.
Long story made short, the bakery is hiring on more people- and I will be training and directing them. There are a couple large contracts coming down the line, and I will be leading the Pastry Prep team.
I am getting a team that I will need to train and organize. It’s exciting, and I’m thrilled. Now I just need to stop being terrified.
My most recent trainee was… very new. He’d been in the industry as a food runner and barback for years, but he rarely every worked in an actual kitchen. His experience with baking amounted to “making some stuff with his stepmom,” but he was ready to learn and to take on a position as my assistant- an entry level position- because “it would be fun.”
After about two months, a few outbursts about how difficult the work was and “we should get paid more for this,” he is leaving for health and family reasons.
I don’t blame him. This is a hard field to just “start” in, it IS a lot of work, and it is absolutely not a good field to work in if you have distracting/debilitating health issues. The outbursts got on my nerves a few times, if I’m being honest (and those of our boss.) No one becomes a cook or baker to make a lot of money. If he felt he could make more money elsewhere, the response was “there’s the door. Do yourself a favor and go- but stop insulting us.”
As it turned out, in the last few weeks of his working with us, his attitude and production greatly improved. He started asking more questions, and working more quickly. The other night, I pointed this out and he shrugged:
“I don’t know, man… It sucks. It’s work, but I’m really starting to enjoy it. You taught me a lot, and I like it… it sucks I gotta leave now.”
I can’t teach someone character, or work ethic, or discipline. That needs to come from within them- but I do believe it’s possible to teach something that will encourage them: The love of the work, and the craft.
Earlier today, I was catching up with my friend Merrill before heading out on a run. It was much of what you would expect- the latest drama, what we’ve been keeping ourselves busy with, trouble at work- the usual.
Then Merrill made the horrible mistake of asking, “So, what have you been up to?”
After a brief rundown of life at work (mmm… chaos) plus all the projects I’m working on for the blog (blog posts, interviews, upcoming books, and the like), she remarked that I am “stretched so thin that I can see your gluten matrix.”
I admit liking to keep busy– and the often-fraught relationship between my self-worth and productivity– but I take my opportunities to relax extremely seriously. With the recent changes to my work schedule (taking on a night shift rather than an early morning one,) I now have mornings free- so my “20 Minute Vacations” occasionally slip through my grasp in favor of a more solid morning routine.