You see, it was my first day as their pastry chef. I know, I know. Another job? Another restaurant? You think it’s hard to keep up, try living it! But this is the nature of my industry; fickle, transient, fluid. Sometimes we stick around a while to climb the ranks, sometimes we are expected to leave the nest, sometimes we leave because we don’t make enough money, sometimes we flee a kitchen the minute we realize it isn’t right, sometimes we stay 9 months after we realize it isn’t right because we love the guys we work with so much, and sometimes we leave because we are made an offer we can’t refuse.
6 days ago I had no idea I wanted to work anywhere else. But after a single conversation with Jerry, it became clear to me that I wanted nothing but Poppy.
This week and next will find me in both the kitchens of Poppy and Molly Moon’s, and after that Poppy will be my home. The menu won’t reflect my presence until I have come on full time and can begin to replace existing dishes with my own as needed. But soon enough. First settle, second change menu. I finished my first service surrounded by the chatter of 7 cooks, spent from 10+ hours of work, talking about the dishes they put out, the food they cooked, and how they could make it better. I went home a very happy girl.
You can still find a little Dana Cree at Molly Moon’s, as I will always make her toppings, and participate in the sundaes. And you might find me on the other side of the kitchen door, waiting in line for a scoop and a little chat from the friends I made there.