The Eye For Detail

Good evening, friends and neighbors.

There are reasons I call myself a “baker,” and not a “pastry chef.”

Beyond the respect and station that I think comes with the “chef” title that I personally don’t think I’ve earned just yet, or the argument that “a chef is a cook who leads other cooks” and I haven’t had any cooks under my command for longer than a couple hours, there’s the fact that… well… I don’t think I’m quite crazy enough yet.

Let me explain- when I say “not crazy enough,” I mean that I still stand in rapt awe, wonder, and a little fear, of people who possess the meticulous attention to detail necessary to do certain things. Not just do them once or twice, but REPETITIVELY, and CONSISTENTLY. No cutting corners, no shrugging things off as “rustic” or “it’s meant to be like that”- if whatever these people do isn’t looking pristine, it’s unacceptable.
While I’m not exactly envious of the perfectionism these individuals have (my grandfather’s saying “Don’t let ‘perfect’ be the enemy of ‘good’” comes to mind- and he was a brain surgeon) I am constantly in wonder of the level of PERCEPTION involved in noticing minuscule details.

Like many things in this world, an ideal case study for it comes from a certain mouse.

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Side Work and Dishpan Hands: The Unglamorous Side of Self-Care

Good afternoon, friends and neighbors! It’s good to be back behind the keyboard. Emily and I had a great time down in Florida, despite a few hiccups along the way- a bit of motion sickness, misplaced forms of ID, you know… the usual. Right?

As I hoped, or possibly feared, Florida gave me a lot of quiet time to think. Of course, my wife, mother, and in-laws were present to streamline things and make sure I didn’t spend the entire time sleeping or lost in thought- but there were plenty of moments when I knew I had to get my head in order, and more than a little worried about what that order might mean.

It’s a very frustrating and disconcerting thing to be afraid of your own thought processes. Here I was, trying to take a vacation that I sorely needed, and I couldn’t even do THAT right. My parents-in-law- who were putting us up in their house in the Lakeland area of Florida- gave us a blank ticket for whatever we wanted to do. “Treat yourself!” they said. “Whatever it is you want to do, do it because you can. You need to relax!”

A wonderful invitation, and certainly something Emily and I availed ourselves of- but self-care is not the same as “treating yourself.” Self-care is often doing things you don’t want to do- or are afraid to do- because they need to be done to make yourself better.

 

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Tapping The Breaks- Dealing With Burnout

Good evening, friends and neighbors!

This week’s entry is going to be a little light, and next week’s is gonna be… well, non-existent, because I’m finally getting to go on vacation. Emily and I will be heading down to Florida for a few days to see her folks. It’ll be our first chance to ACTUALLY get away in nearly two and a half years, and frankly, it couldn’t have come sooner.

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Mise En Temps- Timeline Like A Baker

Good afternoon, friends and neighbors.

The clock starts as soon as I walk in the door.

In the first 10 – 15 minutes of my day in the bakeshop, I need to:

1. Determine the state of the front counter and what they will need immediately.
2. Whether anything has been requested that I didn’t anticipate the day before.
3. Amalgamating my task list for the day.
4. Pulling anything that will need time to come to a workable temperature (frozen doughs, cream cheese to soften for icing, etc.)
5. Prepare my station- knife roll where it’s accessible, sanitizer bucket and towel, extra dry towel tucked in my apron.
6. Review any instructions from the pastry chef.
7. Get a cup of tea or energy drink in me.

Once I have that list ready (as well as an energizing beverage), the planning begins.

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Dealing With Cravings

Good evening, friends and neighbors.

The bike ride to the cafe is only about 10 minutes on the way there, and 15 or so on the way back because of hills. There’s a certain part of it that I really enjoy- it’s when I

“BAGEL.”

pass by Laurelhurst park. Sometimes I cut through and then I can ride a long-bomb hill right down to the

“BAGEL WITH CREAM CHEESE AND LOX. AND CAPERS.”

cafe. It’s an exhilarating part of the morning. On Thursdays and Fridays, Chris the bread guy is on and usually leaves a freshly-made plain bagel on my work bench

“YOU ARE MY GOD.

WHERE’S THE GODDAMN LOX. AND CAPERS.

F*&*ING TEASE.”​

… It’s a good way to get the day started.

Sesame bagel with lox, cream cheese, capers, red onion, and dill

Pic from MyJewishLearning.com

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