...So why is it that everyone in SF starts looking for pastry people now?
I've never been solicited for a job before, but today I got the following email from the folks over at the Slanted Door:
Hi. I received your resume a while ago and I am looking for a pastry cook again. I belive you already have a job but If you are interested, please contact me.
And, not so very long ago when I was in the height of my then-fruitless desire to come out to San Francisco, I posted here about my longing, and how Slanted Door was hiring and I'd sent them my resume...and about three weeks before that I was all atwitter becase Boulette's and Frog Hollow were hiring, and wrote the following:
anyway, not only is Frog Hollow hiring right now, but Boulettes Larder is hiring a pastry chef as well, and though I am no doubt both too poor to get out there and unqualified for the second position, I am jealous. To work in the Fery Building adn spend every afternoon in the shadow of the Bay Bridge, reminiscing about the Berkeley days and who I used to be...and to write...and to eat, and be in such bounty.
And now here I am. On the day I got my new job, I also got chased out of Boulette's Larder by Lori Regis. Hounded from the second I walked in the door. The question is why...I have a few guesses but I'm not going to post them here yet. I'm going to go back another time, in my Boston hat (so she knows the Regis I know better is Susan), and see what happens.
Work was intense today. If I don't get to mise properly on Friday, Saturdays are always crazy, and if they run out of everything and I have to bake off five items at once nevermind that I'm in the middle of slicing fruit for fruit tarts and I've got shortbread to assemble, it's very challenging to not get in the weeds. And I feel pressured to get my nice things out there early, so they can sell.
My new job is at Kara's Cupcakes, an all cupcake bakery in the Marina. The'yre opening a second location next week at Gihrardelli Square so they just basically doubled their baking staff. The kitchen is small, and the walls are pink, but they've got this cute map showing where their lcoally-sourced products come from, and they've got the best cream cheese frosting I've tasted here in SF, a city obsessed with cream cheese frosting, and I'm looking forward to being chill and piping icing, mixing batter, having the sort of experience I was cheated out of having to have at Miette.
I have to stop and remind myself that not very long ago, I ached to be out here doing what I'm doing, and now I'm doing it. And writing a lot. And getting my first experience being creatively in charge. When people tell me (without knowing I make them, per se) how they LOVE the strawberry lavender tarts, it's such a nice feeling. Food is love. And you have to be generous; you have to give it away. So when it upsets me to be treated roughly, I know there are so many crazies and egos in this business, and I know where I stand and where I come from. I've paid a lot of dues and I'll pay them still, but I'm going to be generous in this business and I'm going to one day do things perfectly.
Tomorrow's Day #1 at Kara's.