This is going to have to be a quick update as my computer has been on the blink for a while. The ‘s’, ‘x’, ‘w’ and ‘2’ keys have been temperamental i.e. sometimes they work and sometimes they don’t which makes blogging and other computer related activities a little difficult to say the least. Jo is off to return it to John Lewis this evening, hopefully to get it exchanged with a more reliable one, while I relax at the hairdressers getting my long overdue roots done.
Last week was my longest working week to date – 55.84 hours to be exact. This is partly because the café is very busy at the moment, but also because the Head Chef was away for five days and I, along with a colleague, had to hold fort. We got through the five days (two of which I was on my own) relatively unscathed and with no major customer complaints. Other than overordering on chocolate, the Head Chef didn’t have anything negative to say about my holding of the fort. In fact, he suggested that he had heard the following: ‘I’ve heard that you and Charlotte did a very good job’. Despite my long week, I still managed to run 23 plus miles towards the 1000 Miles Challenge, but I can’t say it was or is easy keeping up with the running. Any other training is firmly out of the window at the moment. Hopefully, when Jo manages to collect the rig from Mat we will be able to train a bit more. Despite the lack of training, we are doing our first obstacle course for a while, the Monster Race, the weekend after next. We are not in a competitive wave, which is good, as I think we will have to find our OCR mojo again.
Other than the above, I continued to experiment with a number of new recipes – some more successful than others: feta and parsley borek; ‘smoky’ aubergines with lemon and garlic dressing; honey roasted butternut squash, cranberry and feta salad (all but one portion sold before it went up on the board – sold to a camera crew who were filming in the area), frangipane and pear finger etc.
There are a few customers who come back time and time for my salads, which is very rewarding. I have made The Mountain Café, baked caramel nut slice for customers a couple of times as well and I have customers coming in asking for it, which is also very rewarding. But possibly what has been most rewarding was a comment from a customer who came up to me during the Sunday lunch service, thanking me for the porridge and kedgeree which he had obviously enjoyed. All of this positivity has inspired the title of this week’s blog ‘It may have all been worthwhile after all’ as when I made my decision to quit my HR Director role it was largely motivated by a desire to move away from a job which brought misery to many people (disciplining and exiting people) to a job which brought pleasure to people. Seeing people enjoy the food that you make for them is very rewarding indeed. Despite the long hours and a few teething problems along the way (I am sure there will be more) I am so glad I made the decision to leave HR for a ‘career’ in the food industry. Let’s hope I continue to feel this way.