Almost Trilingual the Pastry Person

OK it's done. And in the end, the whole thing ended up being half an hour in total. I could have just waited, but noooo, no pazienza! Can we talk about something else now? 

This is the famous follow-up... well, only the first part! I couldn't stop myself, and the whole thing ended up a 45-minute giant. So, I butchered it, and there's going to be a second half coming up v soon. ci sentiamo tra poco

Yes, it's up! It's finally up, and I am scared to the bone about letting people hear my trembling voice again after such a long time. I plan to cover all the missing information in a few episodes starting from this one. So, buckle up! I don't know if anyone was actively waiting for me to do this, but if you were... Hi! I'm fine now! I'm drinking enough water and sleeping normally. It's all in the past, and I will try my best not to get into similar situations in the future. 

Sorry, again, about the name of the episode! It really doesn't represent this episode XD, not fully! I'm talking for half an hour about a huge list of requirements listed for a CDP position for a medieval experience in Italy. Still taking myself too seriously! But it is just a pastime =D 

If you ever wish to know what was going on in my head when I started working in professional kitchens at the age of 25, this is it! It's on! In this episode, we get to know how the existing chefs feel about the restaurant, Selen is still having issues trying to find the best route for the commute. Working hours are harsh, and we all need a deep tissue massage. 

If you ever wish to know what was going on in my head when I started working in professional kitchens at the age of 25, this is it! It's on! In this episode, we go over the final days of January '16 and the intern is already tired at the end of her first week. 

If you ever wish to know what was going on in my head when I started working in professional kitchens at the age of 25, this is it! It's on! I am so tired, the whole thing sounds like the recording of my soul leaving to get a drink, but to a bar as far away as possible! 

How many cuts are too many cuts? It is a fast-paced, anger-ridden episode on some of the things you've been missing out on from February 2022 and some things I had to let out. It's cathartic!  Most of these issues are not even related to baking. It's the people that make everything complicated. You can find many similarities with any other workplace on this planet. Please refer to other sources for other worlds.  For work-related inquiries, you know where to find me! almosttrilingual.com

The Pastry Person is back and is still serious about complaining. But this week, I decided to take a break to reflect on life in the kitchens, only because I read something that made my brain tingle. With all the talk about limits of the working day, the maximum labour-power, and some greedy farmers, I may have given a lot of credit to Signor Karl Marx, but in the end, we are talking about the same fluffy, sugary world of pastry, aren't we? Aren't we?  What do you labourers think about these unhealthy choices that help provide the max labour-power? 

We return with a short episode after a long break. Just wanted to share some details from the previous weeks wasted in an unorganized pastry lab.