Phase 2 in Life

Ey! Here we go! Pam and our family have been selected to be part of Phase 2 re-opening. Patio’s are starting to re-open. Daycare is waiting on an inspection from the govt and they’re re-opening and I’m still unemployed!

I’m not really sure what the future of all this is gonna hold, whether it’s a second wave of Corona Badness or just figuring out the ‘new normal’ I’m not sure. I’m honestly just happy to get Eleanor back around kids and honestly, me not going right back to work is probably a good thing because our herd immunity is gonna be garbage for a bit so having her back at Daycare means we gonna be sick a lot for the first little bit and I’m cool with not having to deal with that through work when I got a chef who believes you should still come in even if you have a broken leg like Hello? You Are Part of The PROBLEM. But I digress.

I’ve been thinking a lot lately about what I want to get/give from/to the Culinary world. Pam and I have been watching feel-good competitive baking shows like “Canada’s Best Baker” or something like that and then “The Line” I think it’s called, both on netflix both non-toxic competition. It’s really been inspiring and made me realize that there is some good out there in the Culinary world and it’s not all pot throwing sociopaths. Don’t get me wrong, that’s still the majority but it’s not AS common as it was.

There’s part of me that wants to move into fancier culinary but there’s also part of me that enjoys the short order lifestyle where the chaos creates new ideas. I see some of those fancy kitchens and it looks so… sterile and like a factory. Each dish must be perfect and exactly the same as the last dish… I realize there’s gotta be some enjoyment in that challenge but I’m just not sure if that’s for me.