[W.DeBord]

Thanks for taking the time to help me. I obviously find the whole situation confusing or I wouldn't keep looking for advice on this topic.

There are good things and bad things about this job as there would be at any job. But I know the problems here. There have been MANY, but I can say alot of them have gotten better. I don't really want to start at square one in a new place and have to struggle to get dishes, oven space, freezer space, etc... So I guess I want to stay, I'm partly comfortable and hugely afraid of landing in a worse situation. Yet at the same time there are some aspects like the chef that effect my work and private time so badly that no job in the world is worth it.


Everything will depend on what happens from the managements end to resolve this.


I did find your discription very help-ful angry. It sounds like a good situation. Someone obviously thought about how to set up your job so it works. Were the details all in place before you began working there or did you have to push to make things work?

How do you get your product to them? Are you putting you trayed products in their coolers or do they pick up from you, what happens on your off hours? How do they handle left-overs from the party, are they returned to you?

I know sometimes your making plated desserts where you won't be present. Do they meet with you before each party and get dirrections from you? Or do you write them on everything?

It takes alot of time to do your own ordering, time to write things down (to cover your butt). Your assistant must be at the point where they work fairly indepentantly?

P.S. Off topic...you can use parchment paper but when you drag your comb through the cigerette paste the paper doesn't co-operate it wrinkles easily, you'll need extra hands to help. As far as a release difference I've had it stick to parchement. I don't know what would happen if you sprayed then floured the parhement like you would for hippen...but I tend to think it will gunk up too much as you comb. Have you tried exploring the route of a different recipe or different oven temp?