Things at work had been fine. A bit slow, learning wise, because the mass volume of guests we had caused us to be in heavy heavy production and as such, not having the opportunity to really try new things. Also, my schedule was rough. One day I’d work 6am-2pm, the next from 7pm-1am, the next from 9am-5pm. Sometimes doing dinner service, sometimes doing early morning bread for lunch. Goodbye, internal clock! It was hard on me and after talking to my pastry chef, confirmed there was nothing that could be done about it. Fast forward to a few weeks ago, when Chef (not pastry chef) took the time to sit down with each and every cook for a one-on-one meeting (how incredible is that? I swear that alone took up 4 full work days for him) and when it came to be my turn, he basically said that he thinks I need more than this. That if he couldn’t offer me more within the company, I’d soon enough start looking elsewhere, which he didn’t want. He knew I was looking for more responsibility, more of a role, and that the setup at Coast wasn’t working for me in that sense. And so, he asked, how would I like to move to our new restaurant (opening later this month) and head up the pastry department there?? Um, YES CHEF!
Last week on my days off, I scooted over to Society, my new home. It’s in Yaletown (where I live), on my street, 3 blocks away. Coincidentally, it’s the same location as the old Coast before we moved. Same place where I started my training in May/June. But man, have they pimped out the kitchen, the restaurant, everything. It’s brand new and holy *#&@ is it ever gorgeous. Sexy, sultry room. Hot pink chandeliers. What’s that, you want to see it for yourself? http://www.society-grg.ca/
Although the kitchen is smaller than Coast’s, we only have 10ppl on staff in back of house, versus 35-40 at Coast. While I’m not “Pastry Chef” (need more experience before I earn that title), I will be the main pastry person. Yesterday was the first full day there, and I spent my 8hrs testing out a variety of recipes, making small tweaks, making them again. We’re doing a ‘junk food platter’ as our big table-worthy dessert, and so I spent a few hours perfecting my take on ‘hostess’ cupcakes. The owner of the company, a chef himself who knows what he wants, came in and tried one and he loved it. Whew! I will be working days to do all of the production, while the other pastry person will be on at nights to do service. Love. It. Our corporate chef (for the company’s 7 restaurants) comes to us from Mandalay Bay in Vegas, and he’s a trained pastry chef, so we spent awhile bouncing ideas and recipes back and forth. So fun!
Today is our full back of house orientation day (corporate orientation….haven’t I done 3 of these already?!) but I have to go in first to get a few dishes done. The next few weeks are going to be crazy busy but exciting. I miss all the people I worked with at Coast….some fantastic new friends have come out of my time there…. but I’m already going for drinks with them next week and look forward to this next chapter.