Where does the time go? I'm spending a lot of time with school work and at 2:15 my day switches to my kids. We've started our own art class on Wednesdays and they really love that. School activities, three healthy meals a day to plan, dentist visits, mammograms (everything is fine, just routine), and this week my wonderful husband and I celebrated our 13th Wedding Anniversary. Where does the time go?
I'm about half way done with my last quarter of school. I'll most likely be looking for a job as soon as the holidays are over, so if anyone knows of a spot for me- hours 5 am - 12 pm, M-F, let me know. Restaurant, Bakery, whatever.... options are wide open!
Wednesday, October 27, 2010
I AM STILL HERE
Where does the time go? I'm spending a lot of time with school work and at 2:15 my day switches to my kids. We've started our own art class on Wednesdays and they really love that. School activities, three healthy meals a day to plan, dentist visits, mammograms (everything is fine, just routine), and this week my wonderful husband and I celebrated our 13th Wedding Anniversary. Where does the time go?
I'm about half way done with my last quarter of school. I'll most likely be looking for a job as soon as the holidays are over, so if anyone knows of a spot for me- hours 5 am - 12 pm, M-F, let me know. Restaurant, Bakery, whatever.... options are wide open!
I'm about half way done with my last quarter of school. I'll most likely be looking for a job as soon as the holidays are over, so if anyone knows of a spot for me- hours 5 am - 12 pm, M-F, let me know. Restaurant, Bakery, whatever.... options are wide open!
Monday, October 18, 2010
Constant. Gentle. Pressure
An excerpt from an article on www.inc.com
"hat morning was the first time I ever stopped to think about this important aspect of my own business style, which so far had been intuitive. Michael Chiarello had given us a great gift by providing language that would allow us and our managers to share and teach a business philosophy. It helped me understand that we needed all three words--constant, gentle, and pressure--working at once to push our business forward. Leave any one element out, and management is far less effective. If you are constantly gentle but fail to apply pressure when needed, your business won't grow or improve: Your team will lack the drive and passion for excellence. If you exert gentle pressure but not constantly, both your staff and your guests will get a mixed message depending on what day it is and probably won't believe that excellence truly matters to you. If you exert constant pressure that isn't gentle, employees may burn out, quit, or lose their graciousness--and you will probably cease to attract good employees. Leaders must identify which of the three elements (constant, gentle, or pressure) plays to their greatest natural strengths and, when necessary, they must compensate for their natural weaknesses. For example, over the years I've learned that constant and gentle are my natural instincts, and so I've had to focus on developing ease at applying pressure."
by Danny Meyer on How to Be an Effective Leader
http://www.inc.com/magazine/20061001/column-guest.html
"hat morning was the first time I ever stopped to think about this important aspect of my own business style, which so far had been intuitive. Michael Chiarello had given us a great gift by providing language that would allow us and our managers to share and teach a business philosophy. It helped me understand that we needed all three words--constant, gentle, and pressure--working at once to push our business forward. Leave any one element out, and management is far less effective. If you are constantly gentle but fail to apply pressure when needed, your business won't grow or improve: Your team will lack the drive and passion for excellence. If you exert gentle pressure but not constantly, both your staff and your guests will get a mixed message depending on what day it is and probably won't believe that excellence truly matters to you. If you exert constant pressure that isn't gentle, employees may burn out, quit, or lose their graciousness--and you will probably cease to attract good employees. Leaders must identify which of the three elements (constant, gentle, or pressure) plays to their greatest natural strengths and, when necessary, they must compensate for their natural weaknesses. For example, over the years I've learned that constant and gentle are my natural instincts, and so I've had to focus on developing ease at applying pressure."
by Danny Meyer on How to Be an Effective Leader
http://www.inc.com/magazine/20061001/column-guest.html
Constant. Gentle. Pressure
An excerpt from an article on www.inc.com
"hat morning was the first time I ever stopped to think about this important aspect of my own business style, which so far had been intuitive. Michael Chiarello had given us a great gift by providing language that would allow us and our managers to share and teach a business philosophy. It helped me understand that we needed all three words--constant, gentle, and pressure--working at once to push our business forward. Leave any one element out, and management is far less effective. If you are constantly gentle but fail to apply pressure when needed, your business won't grow or improve: Your team will lack the drive and passion for excellence. If you exert gentle pressure but not constantly, both your staff and your guests will get a mixed message depending on what day it is and probably won't believe that excellence truly matters to you. If you exert constant pressure that isn't gentle, employees may burn out, quit, or lose their graciousness--and you will probably cease to attract good employees. Leaders must identify which of the three elements (constant, gentle, or pressure) plays to their greatest natural strengths and, when necessary, they must compensate for their natural weaknesses. For example, over the years I've learned that constant and gentle are my natural instincts, and so I've had to focus on developing ease at applying pressure."
by Danny Meyer on How to Be an Effective Leader
http://www.inc.com/magazine/20061001/column-guest.html
"hat morning was the first time I ever stopped to think about this important aspect of my own business style, which so far had been intuitive. Michael Chiarello had given us a great gift by providing language that would allow us and our managers to share and teach a business philosophy. It helped me understand that we needed all three words--constant, gentle, and pressure--working at once to push our business forward. Leave any one element out, and management is far less effective. If you are constantly gentle but fail to apply pressure when needed, your business won't grow or improve: Your team will lack the drive and passion for excellence. If you exert gentle pressure but not constantly, both your staff and your guests will get a mixed message depending on what day it is and probably won't believe that excellence truly matters to you. If you exert constant pressure that isn't gentle, employees may burn out, quit, or lose their graciousness--and you will probably cease to attract good employees. Leaders must identify which of the three elements (constant, gentle, or pressure) plays to their greatest natural strengths and, when necessary, they must compensate for their natural weaknesses. For example, over the years I've learned that constant and gentle are my natural instincts, and so I've had to focus on developing ease at applying pressure."
by Danny Meyer on How to Be an Effective Leader
http://www.inc.com/magazine/20061001/column-guest.html
Friday, October 15, 2010
FIVE PEOPLE. FIVE HOURS TOTAL COOKING TIME.
New England & Mid-Atlantic Menu
Soups
New England Clam Chowder, Vichyssoise, Spicy Crab Soup
Appetizers
Cod Cakes with Tartar Sauce, Scallops with Mushrooms and Asparagus, Crab Puffs
Salads
Mesclun Salad with Cranberries and Beet, Belgian Endive and Feta Salad
Bread
Johnnycakes
Entrées
Roasted Turkey Roulade, Glazed Turnips, Potato and Parsnip Puree
Braised Short Ribs, Buttered Homemade Noodles, Wilted Swiss Chard
Desserts
Applesauce Cake with Caramel Glaze
Peach and Blueberry Cobbler
Soups
New England Clam Chowder, Vichyssoise, Spicy Crab Soup
Appetizers
Cod Cakes with Tartar Sauce, Scallops with Mushrooms and Asparagus, Crab Puffs
Salads
Mesclun Salad with Cranberries and Beet, Belgian Endive and Feta Salad
Bread
Johnnycakes
Entrées
Roasted Turkey Roulade, Glazed Turnips, Potato and Parsnip Puree
Braised Short Ribs, Buttered Homemade Noodles, Wilted Swiss Chard
Desserts
Applesauce Cake with Caramel Glaze
Peach and Blueberry Cobbler
FIVE PEOPLE. FIVE HOURS TOTAL COOKING TIME.
New England & Mid-Atlantic Menu
Soups
New England Clam Chowder, Vichyssoise, Spicy Crab Soup
Appetizers
Cod Cakes with Tartar Sauce, Scallops with Mushrooms and Asparagus, Crab Puffs
Salads
Mesclun Salad with Cranberries and Beet, Belgian Endive and Feta Salad
Bread
Johnnycakes
Entrées
Roasted Turkey Roulade, Glazed Turnips, Potato and Parsnip Puree
Braised Short Ribs, Buttered Homemade Noodles, Wilted Swiss Chard
Desserts
Applesauce Cake with Caramel Glaze
Peach and Blueberry Cobbler
Soups
New England Clam Chowder, Vichyssoise, Spicy Crab Soup
Appetizers
Cod Cakes with Tartar Sauce, Scallops with Mushrooms and Asparagus, Crab Puffs
Salads
Mesclun Salad with Cranberries and Beet, Belgian Endive and Feta Salad
Bread
Johnnycakes
Entrées
Roasted Turkey Roulade, Glazed Turnips, Potato and Parsnip Puree
Braised Short Ribs, Buttered Homemade Noodles, Wilted Swiss Chard
Desserts
Applesauce Cake with Caramel Glaze
Peach and Blueberry Cobbler
Friday, October 8, 2010
American Cuisine
Thursday and Fridays I have American Cuisine. Yesterday we fabricated a round fish and a whole chicken and today we review knife cuts. Today we will also cook and plate a salad, a fish plate and a chicken plate with potatoes and vegetables of our choice. It feels like these two days are simply review of skills (some of us have not been in that frame of mind for months), and today we cook individually and present at the end of class. This is all new. The idea of creating my own plates in class and presenting them as mine feel great. All along we've participated in recipes as a group, and quite honestly, that doesn't ever seem to feel quite right. I've never felt I was able to show what I am good at and then come final time, we do get to do that. Anyway, I suppose I have a nice lunch coming today. Hooray!
American Cuisine
Thursday and Fridays I have American Cuisine. Yesterday we fabricated a round fish and a whole chicken and today we review knife cuts. Today we will also cook and plate a salad, a fish plate and a chicken plate with potatoes and vegetables of our choice. It feels like these two days are simply review of skills (some of us have not been in that frame of mind for months), and today we cook individually and present at the end of class. This is all new. The idea of creating my own plates in class and presenting them as mine feel great. All along we've participated in recipes as a group, and quite honestly, that doesn't ever seem to feel quite right. I've never felt I was able to show what I am good at and then come final time, we do get to do that. Anyway, I suppose I have a nice lunch coming today. Hooray!
Tuesday, October 5, 2010
I LOVE Asian food in the morning...
Today I started my Asian Cuisine class. I did enjoy baking and pastry, but wow was it good to be smelling ginger, garlic and scallions hours before lunch. I tell you, I'd eat a bowl of stir fry and rice over cereal any day. : ) Today my group made Moo Shoo Turkey (kitchen ran out of pork) and Green Onion Pancakes to roll it up in. Wow. So easy. And so fun!!
I LOVE Asian food in the morning...
Today I started my Asian Cuisine class. I did enjoy baking and pastry, but wow was it good to be smelling ginger, garlic and scallions hours before lunch. I tell you, I'd eat a bowl of stir fry and rice over cereal any day. : ) Today my group made Moo Shoo Turkey (kitchen ran out of pork) and Green Onion Pancakes to roll it up in. Wow. So easy. And so fun!!
Monday, October 4, 2010
MY OWN WEB SITE!!
So I have a landing page, at least, to get me started. I just need to figure out what direction I want to market myself in so I can put my business plan together and then expand the web site to at least a second page. : ) Thanks to my wonderful bro-in-law who helped me out. And I have a leafandloaf email address, too! Google analytics is also set up, but I don't know what I'll do with that data right now, but at least that's all running too. This feels great!
Check it out! http://www.leafandloaf.com/
Check it out! http://www.leafandloaf.com/
MY OWN WEB SITE!!
So I have a landing page, at least, to get me started. I just need to figure out what direction I want to market myself in so I can put my business plan together and then expand the web site to at least a second page. : ) Thanks to my wonderful bro-in-law who helped me out. And I have a leafandloaf email address, too! Google analytics is also set up, but I don't know what I'll do with that data right now, but at least that's all running too. This feels great!
Check it out! http://www.leafandloaf.com/
Check it out! http://www.leafandloaf.com/
Subscribe to:
Posts (Atom)