Poured Sugar

We spent all day cooking sugar. To pour. To make sugar owls. It was a bit of a slow day. I do admit sugar work can be super interesting. But, I don't have a particular interest in it at the moment!

We also talked a bit more about our menu projects. As I continue to think about my project, which is an actual business proposal for my future business, I've been a bit "forced" to think about my future in the industry. Although I'm really excited to start working, I had a moment of panic. And this impulse to go back to the "science route." The unpredictability of this industry is both exciting and frightening all at the same time. I love what I do, but the realization I may not have a secure job for several years, or that the business I may open could completely fail does concern me! For example, to get a job (unless you plan on working minimum wage) you need at least a year experience, which you usually get from interning-unpaid. The ideal in the restaurant world is to "get in" with a highly acclaimed chef (think Michelin Stars), then from there use connections to get other jobs. It all sounds so....unreliable. And it is. I'm trying to accept this, and generally, I'm OK with it, there are so many areas of the industry that I would be happy working in, and I know I'll be fine. I just have to deal with the occasional moment of panic!