Monday, October 23, 2006

Small Update:
I just finished my first week at the new shop and it's been alot of fun. I've worked for a "startup" once before and it was much more of a different experience. I think, in part, the difference is me. When I worked for the startup restaurant, I can say with complete certainty that I had no idea what I was doing. I could not possibly be a help to them. One person learning their job from the ground up working for someone learning their (restauranteur) job from the ground up, it just doesn't work.

With the new place, it's different. I am confident in my ability to work there. It's all a matter of finding the vibe of the current place, the tempo and the beat of it and I think I am heading towards that (though not completely there). It's been fun and I hope to be there for awhile.

That said, I'm still very much looking forward to leaving the city in November to come back home to Cleveland for a bit. I hope I can see all you Cleveland folk then.

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Monday, October 09, 2006

However anyone else reads it, I can't help but feel odd about the fact that I'm following up a post about quitting one cheese shop to find my way in the cafe world in order to announce that I am leaving the cafe world to return back to cheese (at a different shop).

But, it's true.
It's not that I didn't enjoy working there. It's just that some opportunities are hard to pass up, even though I was about to.

You see, originally I wasn't going to take this new cheese job. I was enjoying where I was working and saw no reason to move on. I changed my mind over a weekend trip to Ithaca, New York. During this trip, we stopped by Lively Run Goat Dairy, a little family run dairy who produce the excellent Cayuga Blue (a blue cheese made with goat's milk). As we toured the farm and talked about cheese, I started to realize that this was where I was truly happy, that I couldn't talk about sandwiches for five minutes, but if given the slightest nudging, will talk on and on about cheese. Add this to the fact that the new shop, a small neighborhood location which will also sell craft beers as well as offering premade foods, is exactly the sort of shop I would open when I open one.

So this week is my last at the cafe and I'm really excited about what's coming up.

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