I still lift but I don't log it here anymore. It doesn't motivate me to post my workouts here, and there's no reason for anyone to care that I did 4 sets of 20 pushups or whatever.
Have not been Bumbling much, but I did see the greatest bio in the world the other day. It said:
My former boss got me in touch with a good pastry chef who's the new corporate pastry chef for a company that has 5 or 6 places downtown, and he decided to give me a job at a casual italian restaurant. They previously didn't have a pastry chef at all so he's trying to revamp the menu.
I made the huge mistake of taking the job without staging first (meaning working in the kitchen for a day). Smalllest dirtiest kitchen I've ever worked in. The other day I found a container of ramekins in the staff bathroom like 2 feet from the tiolet. The next day I found a box of canola oil in the same spot. There's **** all over the floor all day, they never have enough plates or utensils or anything really. The line cooks all suck and are constantly getting yelled at for putting unseasoned sauces or raw chicken in the window.
At first I was in a bit of shock but wanted to stick with it because the pastry chef is good and we were in agreement on lots of things that needed to change. After a couple weeks I got the impression that the kitchen has some fundamental management problems that the pastry chef can't solve and would make me hate working there even after the menu got changed and new pastry equipment was bought, etc.
It's not a nice feeling to tell people you got a new job at a restaurant and advising them to not eat there because the kitchen is gross and the staff imcompetent.
But I have another job lined up!
A classmate from pastry school has a new bakery in logan square. When it opened a few months ago, she wanted me to work there from 3-11am. I was like nah can't do that. But now I guess business is doing well and she wants me to work 12-6pm to make entremets, eclairs, and other things I like. I start on the 25th.