My last day at Bouchon Las Vegas,
the company has been great to me working for one of the best chef's in the world has giving me great exposer and a wealth of knowledge. Working with probably the best General Managers, Chefs, Pastry Chefs, Bakers in the industry allowed me to really become well balanced in the education of restaurant management. I went to culinary school in Michigan for a degree, went to Minneapolis to be a Baker, Worked in NYC to be a Pastry Cook, Came to Vegas bring it together, Went to work for Thomas Keller to get my P.H.D.
So for me it's more a graduation that actual quitting somewhere I can be proud say I worked at but also its a place I helped create and that alone has been worth every moment I have walk thru the doors, and walked up the steps to the kitchen, and baked a loaf of bread.
When I was younger I would ask my dad what it was like driving the same road everyday back and forth to work he worked 35 years at the same place, used to say he seen the road get build, then get repaved again, again, and again. I always thought that would never be me until one day Last month they started blocking off sections of the express way that I take to work to build a new airport terminal boy did the six plus years pass before me so fast.
There is probably never a right time to leave, most people think I am crazy to leave my job:
the economy is crap, health insurance gone, 401k gone, little guy just born,
security of a steady income gone, house that is worth nothing, it's a huge gamble and one that
keeps me up at night thinking about.
But my thought is "You can wait your whole life for the right time, or you could have the right time your whole life and be to scared to see it"
Its that saying "IF you knew you would not fail then what do you think you can achieve?"
So we have 6 months to open a place, or I will be baking bread out of my house for fun.
Let the Good times begin.
Dear Mr. Baker (aka Chris)
Congrats on your decision to move forward with your dream. Congrats even more to you and your Mrs. Baker on the fabulous addition of a beautiful baby.
When I think of my dessert adventure at the Bouchon I still feel like a queen. Again, thank you.
Little by little this year I have been working on a dream of my own. Beginning this summer I am turning my small "mini" farm into a place where people can come and buy fresh veggies, herbs and flowers. I have also planted about 24 various fruit trees, sorta a "mini" orchard, although they will take a couple of years to mature. (you know kinda like me) :}
It will be very small in the beginning, but my long term goal is to have, not only a massive garden, but a small cottage for retail items for canning and preserving food. Some gardening tools as well as a line of aprons I am designing.
I have named the business "Girasole Farm". And my statement is "Preserving a past to be proud of".
Thank you for sharing your adventures and allowing your enthusiasm to inspire others.
I wish you and your family the very best. Sometime I will visit for breakfast.
Sincerely,
Becka
You are living the dream!
Chris,
Congratulation on your new son, and your decision to move your career forward. Take your past experiences and allow them to guide your new.
Congratulations
David FL