Good evening, friends and neighbors.
The last time I wrote a “Snapshots,” I was working the morning bake shift. Since then, I’ve taken over the completely opposite end of the day- evening pastry prep.
I’ve gone from managing the oven and getting the bakery off to a good start each day to watching it slowly empty out, till I shut everything down as the last man left.
If you’re wondering what a bakery looks like as the day dies down, here we go.
Good morning, friends and neighbors.
A few days ago, my sister Stephanie sent me a copy of her latest ebook on what to do before you try going on a diet to lose weight. It was a really good read, and you should check it out if you’re thinking of trying out some new diet (without medical necessity, that is.)
In the book, she talks about me and my weight-loss journey a bit (as well as plugs my book #shamelessselfpromotion,) but she couched it in a way that I really hadn’t thought of my journey- and lifestyle- in a long time:
“My brother lost over a hundred pounds so that he could enjoy his dream job.”
That’s right… at one point in my life, what I do now was my “dream job.” Like a lot of people, though… my career hasn’t always been exactly a dream come true. That doesn’t mean it’s gone bad, or “not my calling.”
What it DOES mean is that just like we keep changing from day to day, our lifestyles and what we want from them are bound to require some reflection.
Good morning, friends and neighbors! Today’s topic is one that I’ve been thinking about for a while because not only does it come up in creative life and professional life… it’s also an excuse to flex a bit of my dusty BA in Psychology.
With the increasing diagnoses of anxiety and depression among the American population, “imposter syndrome” is a term that gets used to express frustration and self-criticism of one’s accomplishments. Slightly less well-known (but increasingly used in recent years) is “the Dunning-Kruger Effect,” which is oversimplified in order to be used as a criticism of others.
The truth is they are two sides of the same coin- we experience both in our lives, and the impact of them change how we handle our work, our creative projects, our relationships, and ourselves.
So if you came looking for Freddy Kruger, you’ll have wait about a month. Sorry- just a bunch of fascinating psychology today.
Good afternoon, friends and neighbors!
As summer comes to an end, it’s “back to school” for students everywhere. Some culinary students will be starting their descent into madness/ meteoric rise to glory (same thing, really.) Others will be entering their final year- the culmination of years of struggle, sweat, screaming, and WAY too much spent on textbooks.
It will also, at last, be time to look for an externship. Most culinary schools in America don’t expect their students to have any kitchen experience before enrolling. Many European schools do- or in fact, require a letter of recommendation from a chef.
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.”
Good evening, friends and neighbors!
There’s something to be said for powering though issues, or “stiff-upper-lipping” it. One of my mantras when it comes to time management is “Freak out when you have time.” Definitely easier said than done, but being able to tolerate discomfort for a while DOES make one stronger- mentally, physically, and as a person.
That is a far cry from pretending that that discomfort and pain doesn’t exist though, or that you aren’t having trouble- OR that you can endure it forever.
Acknowledging that life can suck can help you… and pretending it doesn’t can hurt you. That’s toxic positivity… and in the kitchen, it can make a difficult life even harder.
I call Shenanigans.
Good evening, friends and neighbors.
I’ve mentioned before that I’m not comfortable using the term “chef” for myself even as a joke, and that I tend to correct others when they address me by it.
It’s not because of modesty or humility- false or otherwise. It’s because, by my own criteria, I have not earned that title.
Roughly every couple of weeks, someone on an online cooking group will pipe up with:
“What makes a chef a CHEF?”
or some other navel-gazing, masturbatory variant- and the responses tend to vary from the crude to the judgemental/equally navel-gazy, to my personal reaction:
“Oh for f***’s sake, here we go…”
You see, the answer is in the name. “Chef” literally means “chief.” “Boss.” “Head of Operations.”
It means “LEADER.”
How you got about leading is the real discussion that should be going on, rather than faffing about over what’s stitched on your jacket.
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.
