Fears

I don't know why the fears have crept into my  life this week but I am really fearful of all the money that flows through a bakery. As I hear my instructors talk about small cake shops, hotels and catering kitchens, I think about each time I worked in a different location and the amount of waste I saw. Dollars and dollars either going down the drain or into a cook's mouth. As a potential owner I keep thinking about how I would handle it if that were my kitchen.

I am quite fortunate that I have a vendor who is also a personal friend. He owns a bakery supply warehouse and would be my main if not sole supplier. It would be fairly easy to work with him on costing and create maximum product on every item, though I also know it would be exhausting. I'm worrying about every penny now even when I don't have a shop so I can only imagine the nightmares once it's open.

In the meantime I am going to keep studying and praying that I memorize every line in these texts. I'm going to need this information more than I'm going to need just about anything else I've learned in culinary school. The recipes, it seems, are just details.