New Opportunities

A few weeks ago I received a Facebook message from a friend I used to work with. She told me that she was leaving her current job, and that that place was going to need a replacement. The head chef was interested in hiring me to fill her shoes, how exciting! I believe that the best jobs are the ones that find you. Also I think its VERY important to maintain good relationships with all of the connections you make inside and outside of the industry. You never know when they might come in handy.

After I had expressed my interest in the position the chef basically told me to come in the next day and start training. While I am getting acclimated this will be a part time job; about thirty hours a week, and as it gets more busy I will acquire more hours.

This is probably the best job that I could have ever been offered considering I just got out of college only three months ago. I am the sole Pastry Chef of this restaurant as well as the adjoining restaurant. I work in a spacious basement all by myself Monday through Friday (I even get weekends off!) . I am responsible for daily production, including banquet event desserts and ordering necessary ingredients.

Did I mention I am also working my catering job? haha sounds like a lot to handle, but I really enjoy being busy. I go a little stir crazy when I have too much free time on my hands.

A typical day starts for me with my alarm is blaring in my ear at the crack of dawn, 4:30am to be exact. I get ready, make my much needed cup of coffee, and hop into my car; anxiously awaiting about an hour of traffic sometimes more.  I arrive at my first job for 6:00 am and I make sure that everything is complete by 12:00pm, which leaves me half an hour to get back into my car and head over to my next job, which usually starts around 12:30pm and doesn’t usually end until 10:00pm. Then I get to drive home, sleep, and do it all over again. But I wouldn’t change it for the world, I am very thankful for the opportunities that I have been given, and I cannot wait to see how things progress.

Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!

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