🎰 FIELD GUIDE 71: Manifesting and such

Life update #2

Remember me?

Here’s my latest life update in the demanding world of banquets and baking.

If you remember, 4 months ago, I told you I walked into a kitchen to be the baker for a steadily growing country club in my area. I also told you that I fell in love immediately.

With the people.

With the work.

With the purpose it had given me after nearly 8 years of being a stay at home mom.

I’m happy to report I am still loving it, despite it becoming more demanding as time goes on, and our club grows in size.

By demanding I mean, I get home with 17,000 or so steps under my belt with a few hours of the day left to go. I also mean banquets of 450-550 people on a weekly basis.

Can we take a second and admire that? I couldn’t come up with that many people to invite to an event, with the exception of all of our FFOREST friends.

The menus have gotten more complex, my creative freedom has been set loose and every week I personally, pick, plan, and create our weekly chef made desserts. This is outside of the cherry cobbler and chocolate chip cookie dough bread pudding that have taken our requests by storm. But when something’s good, word travels fast, right?

We planted our own garden and have tomatoes, mammoth jalapeños, and a plethora of other herbs and veggies. There is no better excuse to escape the chaos of a banquet kitchen than, “I have to go to the garden for fresh basil. Be back soon!”

That being said, my kitchen life is still something I look forward to every morning, but theres still that nagging in the back of my mind.

It’s begging me to try getting involved in marketing and event coordinating again. After all, I have that expensive piece of paper in the form of a Masters Degree on my shelf that I have been trying to use for 6ish years or so.

But…brace yourselves!

WHATAYA KNOW, here comes a slow moving train with that opportunity on board. With our growing club and exponentially larger banquets and events, there seems to be the need for more manpower in that department. The overworked faces of the skeleton crew of two event and marketing coordinators we have on staff currently speaks volumes to me.

So I took a loose but steady hold of the reins today and stepped into our owners office to set up a time to talk.

Fortunately for me, but also unfortunately for me, that time was right then.

My experience, thanks to one of our previous FIELD GUIDE contributors, Ryan Giannoni, my degree, and now my experience in knowing what is possible, impossible, and what seems impossible but is challengingly doable, in the kitchen made for a gorgeous presentation.

Is the time right?

Im not sure, yet, but I am patient. I’ve waited this long, y’know? It’s on the table, and I am manifesting that this opportunity is a jackpot pull of the lever.

I hope you go into this weekend with a newfound inspiration to stick with what you’ve got because what you want is RIGHT THERE, and it’ll be yours soon enough. I just know it.