Good morning, friends and neighbors.
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 afternoon, friends and neighbors.
Way back when I first started this blog, it was only meant to be a little newsposting feed for what was coming out of my tiny kitchen in New Jersey. Since that little kitchen wasn’t putting out too much… neither was the blog.
When I started writing on a regular basis, I didn’t always have new recipes or projects to talk about- but I did have my recent quest to lose weight, get stronger, and put the lie to the self-destructive lifestyle popular in the culinary world. After speaking with my sister- who was trying to flex her experience with brand management and degree in marketing- we decided that “What’s On The Bench” need a tagline: Reps, Rolling Pins, and Building A Better Baker.
Time went on, and I started to realize that living a healthy life in the culinary industry wasn’t just a matter of working out or eating your veggies regularly. Being a cook is mentally and emotionally taxing- so our brains and hearts need care as well. I wrote about mental health- mine and others.
What about emotional health, though? What soothes your mind doesn’t always soothe the heart and soul- couldn’t I write about the things that by-pass the intellect and just make people smile without them realizing it?
Those are the moments of simplicity and beauty that I love, and they are everywhere. So the blog became “Reps, Rolling Pins, and Beauty in the Mundane.”
Of all the evolutions my writing has gone through… that one might be my favorite so far.