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.
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.
So in addition to being an amazing piano teacher and partner, my wife Emily also tends to act as my editor. She doesn’t just proofread my work, but tests it for readability. IS what I’m writing actually coming across? IS the blog post actually meeting it’s purpose?
Sometimes this comes out by her asking follow-up questions. While she was reading through last week’s post on yeast and fermentation, she got to the part about the different sugars and starches present in wheat.
“Why does the yeast have trouble with starches? “Why isn’t there enough alpha amylase in the wheat, and why does malted grain provide it? “Is this why there are different kinds of flour? What’s the difference between bleached/unbleached/enriched/bread flour/pastry/cake/all purpose? Hey, you should write a blog about that!”
So this week, let’s do a deep dive on the science of flour!
The bakery was going through a spat of high turnover. New hires were either leaving, vanishing, or simply showing themselves not up to handling the work. It was becoming disheartening, frustrating… and more than a little exhausting. “Many hands make light work” kinda relies on there being “many hands.”
In the seven months I had been working for the bakery, I’ve had to train six people in my station as the morning baker and “ovenlord.” The work is not especially difficult- the specifics of it can be written down or memorized quickly, and the skills involved can be mastered with practice.
When our production manager started wondering aloud how they could train employees to make them better, and more quickly- I suggested they all learn my position first. While the specific knowledge and skills of the morning bake are easy to learn (I actually wrote a teaching aide/cheat sheet to help people who got lost), the most challenging thing for a new person on the shift to learn is something they can take anywhere in the kitchen- or in life: time management.
In America, then, the externship is the first time many students will enter the culinary world. It’s a part of the curriculum, and a requirement for graduation- “You paid for four years of us harrowing and lecturing you- time to show you’re worth a damn.”