I am working to earn a wage to support myself, and I am no longer waiting around for loan checks to be dispersed to me while I attend classes. I can't really explain how it feels, because it's not anything very exciting or fun to read about, but I feel like I've achieved something, finally. I graduated from school, and got a job using my degree. I am excelling at that job, and my peers and superiors are starting to notice that I am good at what I do.
For awhile, I will be living paycheck-to-paycheck, as most cooks do for their entire lives, but I have bigger plans for myself. One day, I want to be in charge of something. I want to work my way to the top of the pastry kingdom, but for now all I can do is wait, and put in my time on the line.
My job is going very well, I work for a great company. There are always problems within the restaurant industry, but Rocket Farms is doing a great job to try to correct common problems. Most cooks feel under appreciated and over-worked, but not with this company. Here's an example: When I first started, there was only one dishwasher. There are two large dish pits that have to operate for the entirety of service, and it is physically impossible for one person to maintain both stations. Well, I say that, and then Jeff did it all by himself for WEEKS. He worked every day, by himself, scrubbing pots, changing dishwasher water, running glasses, putting away dishes, and sweating from the steam. He never stopped smiling. He maintained the BEST attitude of anyone in the kitchen, even though the rest of us weren't even working half as hard as he was. Now, at a lot of places, they might make you a cake, or have the staff clap for you for a minute, but Rocket Farms heard about how well Jeff was doing, and they took it a step further. Jeff got promoted, he is now training to work in Garde Manger, and he received a copy of the "Food Lovers Companion" , which all of the staff signed. The company really REALLY wanted him to know how much they appreciate him.
I loved every moment of the speech that Chef Stafford gave about Jeff. It was truly inspirational to see that someone who starts at the very bottom can work their way up to a higher station in just a matter of weeks. All it took was a little positivity, and a lot of hard work. I can succeed in this environment, just like Jeff did. I stayed with him most nights until 1 AM, helping him try to close up dish stations that were constantly being bombarded by plates and 9-pans. My efforts did not go unnoticed, Chef Stafford is working on adding "points" to my file this week, so hopefully I will be eligible for a raise pretty soon. What a great feeling.
Other things going on in my life? Not too much. Daniel and I rescued a bunny from Young-Williams Animal Shelter in Knoxville a few weeks ago, and we love her company. She truly is a light in my life. We named her Macchiato, because she is the color of coffee, and she's finally gotten comfortable enough with us to come flop down by our sides when she wants head scratches. That girl is a fiend for head scratches. We're working on trying to find her a younger sibling, because bunnies really need companionship more often than we can give it to her. For now, though, we're converting our second bedroom into an ultimate bunny playground, so that she can have a happy life. I love the process of learning about a pet, especially what makes her happiest. It has been a fun few weeks with her.
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| Daniel feeding Macchiato some kale. |
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| Right before the flop. |
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