Reflections: Professionalism, organization… and donuts

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This week we had a lot more time in classroom than in the kitchen-lab, what came in handy since this was one of the busiest weeks at Berliosca Cake Boutique. The course was Professionalism & Organization.  We covered since conflict resolution to planning a bakery schedule. We had lots of role-playing opportunities to develop conflict-resolution skills, also tons of discussion time about the dos & don’ts of real life work.

Organization

Usually when writing these reflections, we are asked to write about new things we learned and how we are going to use that knowledge, but having worked for the past 21 years there is not really much than can be new in terms of professionalism.

It was however an opportunity for me to reflect on those 21 years. I thought of every job I had, every boss, and every company. It also made think of when I moved to Canada and all the fears and doubts about my new career path. As a new immigrant I had the opportunity to go through a similar courses sponsored by the government, covering the Canadian work environment, how to write a resume and cover letter, network and mock interviews. I also had access to a career counselour and I still remember her expression when, after going through my resume, she heard my plan was to change gears and start a new career as a cake maker. Funny to remember how surprised people would get about it, some were supportive even if doubtful, most just thought I was plain crazy. And here I am being crazy and happy as the days go by. Only being a little crazy to endure the long hours in this one-woman show I call my cake boutique, but I think my success is just possible because I am passionate about what I do.. But I digress. Back to this week’s course, I find that it was very useful to have it inserted in the early stages of our program.

Since most of my classmates have work experience, especially in the food industry, the topics were covered and the discussions got redundant pretty quickly., so with the extra time we went back to the kitchen-lab to learn how to make donuts, as a preview of next course on fermentation.

It was the first time back in the kitchen in 3 weeks, since last week we were taking care of retail operations at the school’s bakeshop. Funny to see how rusty we got, trying to figure out how to do things.

I have eaten many donuts in my life, but making them was a complete new thing for me. After a quick demo, we had the opportunity to make our own. Then it was time to fry, glaze and eat them. Fresh donuts are really good, especially when you are allowed to get creative and adding chocolate glaze and almonds to your apple fritters 🙂

Donuts Demo

Glazed donuts

We ended up the week with a field trip to one of the largest food industries suppliers in Canada, located here in BC. I had been there several times purchasing items, but it was the very first time in the warehouse.

Field trip

Corridors and corridors of products later, It was time to leave. While for my classmates it was the end of the week and the beginning of the weekend fun, for me it was just the beginning of another workday. Much like the scenarios we were discussing in the beginning of the week.

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