🧁FIELD GUIDE 70: Don’t go bakin’ my heart

Life update

It’s been a while, FFOREST friends. I just wanted to let you know I am still here, enjoying the Book Of TREE one day at a time, just like you.

I wanted to give you a life update; I did “leave” somewhat abruptly.

Here’s what I’ve been up to.

The past two years (yes, two years), I have been searching for a job suitable for the degree I hold. Which is a Masters in Public Relations. I’ve applied to countless positions.

The way the world works now, it seems, is that communication is lacking. So, I’ve applied for these jobs and have maybe gotten any form of communication back from about 1 of every 25. It is discouraging, and annoying, and frustrating. Even then, it is typically just a “thanks for applying…” message. Still, at least I know they got my CV and the application was submitted successfully.

I had all but given up when my sister-in-law came over one day in a panic about creating a business plan. THIS IS MY MOMENT. I can do this. I’ve created marketing plans, what’s a business plan compared to that? In the HUGE picture, they’re pretty similar. Don’t look too close though, because there are some pretty major differences, as well.

I hit a home run. She left feeling confident and secure in her path forward. I felt accomplished and it really reaffirmed that this is the type of thing I want to do in the working field.

But finding a position in which marketing strategies are created and implemented are few and far between the plethora of positions of telemarketing and selling things that I probably wouldn’t have the heart to sell.

The sister-in-law mentioned earlier is an Executive Chef, and has been for many many moons, for many many different fine dining establishments in and around our area of Savannah, Georgia. After setting her plan in motion, she accepted a position of Exec Chef at a local country club, and recruited me for baking.

One of my many hobbies, is cooking, baking and overall winging it in the kitchen. I’ve always had pretty good luck when it comes to creating in the kitchen, so I accepted. If anything, I thought it could be something to put money in the bank while I continue my job search.

Silly me. I fell in love, immediately. I have been opened up to a whole new side of the food and beverage industry compared to being behind the bar or waiting tables.

Under a new executive chef things are slow going while supplier things are sorted out, roles are assigned, and menus are created and tweaked. But we’re on our way to creating a nearly completely self-sufficient kitchen.

I’ve baked things I have never baked, I have created things that have blown people’s minds, and I have thrown my fair share of experiments away. I have baked desserts, and breads for parties of 200+ people, and for more intimate parties of less than 20. For baby showers, weddings, christenings, and even breakfast with Santa 🎅🏼.

I’m still learning and balancing.

So for now, the world of FIELD GUIDE is on a vacation. There are plans for continuing, though. It may not be consistent or on a predictable schedule, but I promise I will deliver occasionally.

I appreciate this FFOREST community, and being here with you. Until next time, my friends!