Seeking Equanimity- Confidence and Keeping Level

Early in my culinary career, I wrote a lot about learning to stay in “the eye of the storm.”

While the frenetic choreography of a working kitchen spun around them, I admired the chefs I saw on TV who seemed to be standing at the center. Iron-spined, stoic, even serenely directing the motion about them to lead their teams through a successful service. I admired the ones who didn’t scream or berate their staff (even then, I knew it was impossible to manage others if you couldn’t manage yourself.)

At the time, I described it as a lot of things. I called it wei wu wei, dignity, patience, and simply confidence in themselves and their team. Years later, I learned with was all those things, and it was something one could learn and train themselves inequanimity.

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If You Want To Speed Up, Slow Down

I like to think I’m not a slouch in the bakeshop. That is, after nearly a decade, I should certainly hope I’m not. Between confidence in my skills, good time management, preparation, and prioritization I’m considerably faster at various tasks than the people I train.

All those things come with experience, but the one thing that I’ve had to learn and am still learning is that I can go faster if I slow down first.

Cozy Mode Activated (with help from Miss Cleo)
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Drinker With A Writing Problem

I’ve been walking a good chunk of the afternoon. I walked down from my home on Mount Tabor a nearly-straight shot on a blessedly warm March afternoon because I was a man on a mission. Only part of it was to get a good walk in on a sunny day and absorb as much vitamin D as possible. Another solid chunk was to go out among the populace on St. Patricks Day and find some friendly souls to get blitzed with.

Truth be told though, I walked over fifty blocks downhill in the sun through suburbs, commercial districts, industrial zones, and homeless camps alike because I wanted to try some friggin whiskey.

I did, it was delicious, and I have some thoughts about alcohol.

A pint of porter on St. Patricks Day at Loyal Legion, Portland OR
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My Quiet And Crusty Ministry

Thanksgiving in an American pie shop can best be described as the World Cup and the Super Bowl rolled up together- then stretched out over 21 days. Christmas, remarkably, tends to be less busy, but only slightly. I had to let my writing work slide for a couple weeks there because all my energy was being spent in the shop- physically, mentally, and emotionally.

The experience is always a trying one- I’m not complaining about that. My team and I handled it well, pulling off over 2000 pies in about a week. What it can mean, however, is exhaustion leading to strained nerves and losing sight of why the work we do is important. Not just to the world at large, but to ourselves personally.

You can’t blame a guy for not seeing the glory in the 500th pumpkin pie he’s made in a week, after all.

It’s almost providential then that, just before Thanksgiving, I rediscovered an important insight: “I chose this. I chose baking. I chose love. This is my calling.” Not many of us can say we work at our calling… but how many can also say their day job is their spiritual practice?

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“No Man is an Island”- An Introvert Outs Himself as a Social Butterfly

If anyone had asked me before I became a writer, I would have immediately marked myself as an introvert. I liked my quiet time, being alone, and going inside my own head.

I still do, for the record. I am definitely have an introverted streak and I like to refer to myself as “running out of people minutes” or having “peopled too much” when I’m ready to go off somewhere for a little peace and quiet.

Then I started writing in restaurants, learned that the best stories come from listening and talking to other people, and now I feel bad if I don’t socialize at least a bit every day.

Humans are a social species. We are not built for complete isolation. Enjoying being alone is one thing… but no human is meant to be lonely.

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