Today was my last day at The Driskill. It was a wonderful experience. I learned a lot and mastered some skills. The atmosphere was fun and the people that worked there were great to work with. I must admit that after 12 weeks of getting up at 4:00am, I'm looking forward to sleeping in for a few days. I had a good conversation with the Executive Pastry Chef today. We agreed to keep in touch. The good news for him (the bad news for me) is that he didn't have any turnover. I expressed an interest to coming back either full time or part time and he was receptive to that.In the meantime, I continue to look for work. I'm looking for bakery jobs in Austin as well as engineering and management jobs throughout the US. The north side of my house needs painting, a section of my yard needs to be resodded, the backyard needs to be landscaped, my motorcycle needs an oil change and the cats need petting. Money is not an issue so all is good.
The bakery was a high volume operation. There was a daily delivery of bread flour, all purpose flour, cake flour, whole wheat flour, sugar, brown sugar and powdered sugar. Everything was in 50 pound bags which had to be lugged to the appropriate bin and poured in. Boxes of butter, crates of eggs, gallons and gallons of milk. In addition to that, I was always carrying sheet pans full of pastries to the cooler. You should see my muscles. Giggle
