It's Official

Back in October the Head Cook (my immediate boss) left the job...never to return.  As you may remember, I was hired August 8th to be one of five substitute assistant cooks for the local school district.  I filled in for a gal that held the position of assistant cook for 15 years...she'd had surgery on her foot and was not healing well (she's still out on a medical).  When the Head Cook left I was asked to step in and cover that position because I had a some computer experience and was able to learn their Meal Tracker Program quickly.  The other long term kitchen staff weren't too happy...and who could blame them...I'd only been there for a few short weeks.  I continued to be a substitute assistant cook at that same pay without benefits or perks...but I managed the kitchen, did the government reporting and food inventory ordering...etc.  Several weeks ago the Head Cook position was posted.  I thought long and hard about applying.  Did I really want the responsibility?  No...but I want the extra money, the insurance and the Cal-Pers...so I applied.  I tested (really tough) and I interviewed...Wednesday I was told I had the job.  How does the kitchen staff feel about it...too soon to tell.  One assistant cook is furious and I'm not sure if she'll get over it.  I'm okay with that.  There's no rule out there that everyone has to like me...they do have to do the job they are being paid to do.  Is she good at her job? I really can't say...as an "old-timer" she's become lazy and takes advantage of the new/younger girls by passing her work projects on to them.  I'm going to have to keep a close eye on her. Another thing that has her dander up is my decision to get away from heavily processed foods and utilizing more local, fresh ingredients....that includes a bit of scratch cooking (she insists we don't have *time* to cook).  Only a few of the staff actually COOK  at home!  The rest are Heat and Serve cooks (or drive-thru diners)....so the idea of scratch cooking has caused a bit of shake-up in the kitchen!  Recently I had to teach them how to use their 40 quart Hobart mixer to make instant mashed potatoes:  it had been barely touched in 10 years!!  As you can see, there's lots of room for improvement. Yesterday we started our three week Winter break...that gives me some extra time to re-organize the kitchen, locate some USDA approved "from scratch" recipes and order some fresh supplies.  I'd love to just jump in and start with all my new ideas...but, the sensible thing to do is taking tiny little baby steps...and that's the way I'm doing it.  One new item every week or so...like adding local shredded carrots and toasted almonds to the salad, Spanish rice using local rice, tomatoes and peppers and maybe some baked local butternut squash.  It's gonna' be a challenge...life is never boring for me...I'm looking forward to the new direction my life has taken.  No worries...I'm still gardening, raising my chickens and bees, making cheese, spinning and weaving and canning...those things are a part of me...this new venture is *funding* my little farm!