Good evening, friends and neighbors!
With the warmer spring weather, I’ve been making a point of getting out on the deck a bit more (you may have noticed a theme in my Instagram recently…)
Let’s face it- when you’re in food service, a sunny afternoon on the porch is likely the closest thing I’ll get to a vacation for a while.
Good afternoon, friends and neighbors!
It’s been a minute (and two jobs) since I wrote one of these entries, and it’s something a lot of folks ask me about:
“What’s it like being the morning baker/ ovenmaster in a French bakery?”
Well here we go.
Good afternoon, friends and neighbors!
Even as affairs in American kitchens are slowly changing from the bad old days, one aspect of the Kitchen Life still holds up:
The professional kitchen is a meritocracy.
You either can do the job, or you can be TAUGHT to do the job, or you can’t. Doesn’t matter where you went to school, who you know, how many cookbooks you have.
You can either show up, on time, in the right state of mind, and do the job like you said you could… or you can’t.
That said, the space between arrival and the last two week of a position can be… colorful, to say the least.
Good evening, friends and neighbors! I hope everyone had a great New Year, and is ready to get 2019 going…
…because 2019 sure is.
Good morning, friends and neighbors.
I am only 32 years old, and I feel exhausted.
In the never-ending, headlong rush for security, safety, and making everything “okay,” I have a tendency to take on a lot.
Why not, right? I’m technically young. I have a strong body with no apparent disabilities, I’m intelligent and I’m able to plan.
I even have something of a way with words, apparently.
When it comes to saving the world and making it better, why SHOULDN’T I take on a bit more than others?
The Black Hat Baker 