My actual funemployment was short lived. If you take away the two days that would've been my weekend anyways. I was unemployed for... ummm... two days. I went on a total of four interviews, turned down 3 interviews, and only ended up trailing at one place though I was offered trails* for all four of my interviews.
All of the jobs were offering around the same amount of money but they were offering VASTLY different workloads, amount of responsibility and creative freedom and in the end I went with the job with what seemed like the least amount of stress and the greatest amount of freedom. This job, as it stands right now, is definitely not the choice that would've looked the most impressive on my resume nor is it the choice I originally thought I would make. In fact, when I sent out my resumes it was probably number three of the four jobs for which I actually interviewed.
I'm working at a tiny ice cream shop that has only had a store front for a year and only added in the espresso bar and baked goods to the retail cafe in January BUT before they had the store front they'd been selling the ice cream at events and from tricycles for two years and they just landed their first wholesale account. What is a slow day at Je and Jo was a busy day at Stellina. So I'm working for a small business again, but this time it's an obviously growing small business and I want to help the owners, who both have day jobs, grow it more by taking on a lot of the day to day production responsibilities so they have time to do the big picture stuff.
I'm already in love with the shop, the owners and my coworkers. Everybody that works there seems to be really invested in working there. Ok, yes, it's just the owners, me and a few baristas but I have yet to hear anyone say a bad word about anyone else or the business and I basically started working last Wednesday (even though I've only officially been on board since Monday). I can't tell you how frustrating it is to be a chef who pours all of their creative energy into something and then have servers or baristas who don't give a fuck (not the case at Stellina, but definitely the case some other places I've worked) because if the front of house people aren't excited, customers aren't going to be excited. Also, obviously, it sucks to work at a place where everybody complains about everything/everybody all the time (very much the case at Stellina/Sorella and I was no exception).
There's no ego involved. I'm working for a veterinarian and an architect who went to ice cream school and have fully handed over the baked goods and kitchen management to me. And unlike my other jobs where I've been expected to take on those roles for a measly $10/hr, I'm actually getting paid the same wage I was as a sous chef and have promises of looking into health insurance if enough other employees want to opt in.
And of course, because you can take the girl out of California... as much as possible everything is organic and locally sourced and all the packaging materials, cups, etc in the shop are biodegradable. LOVE.
Right now things are pretty low key but I imagine things will start ramping up as the weather gets warmer and we start selling from the trikes as well as the store and hopefully, eventually get some more wholesale clients. My plan during this slow time, and part of the reason I took this job, is to do some massive food blog revamping and FINALLY start a confections side business. So if you don't see me over here for a while, it's because I'm somewhere on the internet figuring out a completely new blog design and whether or not the neglected blog and this blog will be one and if the food blog will still have recipes or just be for selling shit and maybe working on a cookbook.
Because when I sat down and thought about what I wanted my career to be, it wasn't about fancy titles and hip restaurants, it's about creating and doing something I love. I hate that right now I'm the type of person that would advise "don't" to anyone who asked advice on becoming a chef because in the end, I love what I do and even if I started working in another field, I would never stop baking. The flavors never stop running through my mind. It's the way my brain is wired, the way yours is wired to paint or make music or smith words and when your brain is wired for a certain creative endeavor, you know that life becomes incomplete without it.
Writers write. Bakers bake.
I am a baker. Sometimes it really is that simple.
*We use weird terms in the food world, I'm not just misspelling "trial"