I'm abit confused.......chef was way wierd yesterday, I'm thinking the manager spoke to him....with-out talking to me first (like always). It's nice to have a manager that takes the bull by the horns but that isn't always the right way to go. So apparently there won't be any visable department changes, it will just be up to the chef not to loose me?
I don't know, I guess I hang in here a while longer and see if things HONESTLY are better (no more cra*)! It feels like da ja voo (sp?) because it pretty much is..................actually most issues have gotten better and this one is the last big hurdel, so I'll try to shut-up already!
I sent out resumes with photos to all the clubs in driving distance when I landed this job. There really aren't ads in the paper for pastry chefs in this area. Flooding the industry works, I got alot of responses that way, but I only later realized the club managers have an association and it's not everyday they each get such a resume....so they talk among each other......I'm also starting to be "known" among the people in the area so I can't move with-out being noticed. That's good and bad!
I'll just wait and see for now, thanks again for the support! Last time over this job!
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |