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fabrisseI want advice.
There's an open position at the Boys and Girls Club that I'm interested in. The problem is that it would be doing something that I love as an amateur -- cooking -- and turning it into my livelihood.
The club is going to be participating in a wider program for good nutrition. The position is predominantly food planning and preparation, but will involve some accounting and quite a bit of community liaison work.
The thing is most people have no concept of how to cook seasonally. None. We've become so used to the idea of being able to get what we want when we want it (sure, we might have to pay a little more) that very few people can do the seasonal planning. I know that I can.
What's more, I know that I have recipes and resources for taking "unpalatable" vegetables and turning them into something that people can love. Part of the program contributions are coming from an organization called America's Second Harvest -- so it's completely possible that a crate of beets could be passed along to this place and need to be used immediately.
The HR person I talked with said something like "These people will be happy with a grilled cheese sandwich and tomato soup. It's been so long since they've had a hot meal." But I watched the public schools in Belgium serve three course meals at lunch for about $3.50 per person per day. Grilled cheese and tomato soup should be the very last resort.
The downsides to this are the stresses. Physical stresses include lifting heavy pans, blisters from chopping, and fatigue. Mental stresses include "what if they don't like it," the constraints of supplies, the fear that I'll stop loving something I love.
Advice? Questions, queries, comments?
There's an open position at the Boys and Girls Club that I'm interested in. The problem is that it would be doing something that I love as an amateur -- cooking -- and turning it into my livelihood.
The club is going to be participating in a wider program for good nutrition. The position is predominantly food planning and preparation, but will involve some accounting and quite a bit of community liaison work.
The thing is most people have no concept of how to cook seasonally. None. We've become so used to the idea of being able to get what we want when we want it (sure, we might have to pay a little more) that very few people can do the seasonal planning. I know that I can.
What's more, I know that I have recipes and resources for taking "unpalatable" vegetables and turning them into something that people can love. Part of the program contributions are coming from an organization called America's Second Harvest -- so it's completely possible that a crate of beets could be passed along to this place and need to be used immediately.
The HR person I talked with said something like "These people will be happy with a grilled cheese sandwich and tomato soup. It's been so long since they've had a hot meal." But I watched the public schools in Belgium serve three course meals at lunch for about $3.50 per person per day. Grilled cheese and tomato soup should be the very last resort.
The downsides to this are the stresses. Physical stresses include lifting heavy pans, blisters from chopping, and fatigue. Mental stresses include "what if they don't like it," the constraints of supplies, the fear that I'll stop loving something I love.
Advice? Questions, queries, comments?
Food For Thought
Date: 2003-11-06 10:54 am (UTC)On the other hand, in my profession as Glass-Half-Full girl, I think it's important to remember that there will also be a certain number of people (who will probably not say anything, sorry) who will be pleased to discover that there is a way they like beets or parsnips or liver. Just because a lot of these people are used to assuming that they'll get that grilled cheese sandwich and the tomato soup when they eat in a public dining room of this sort, doesn't mean some of them won't be pleasantly surprised when presented with something better and more imaginative.
The tough part of that end of the equation, as I said, is that these people probably won't think to say anything, while the complainers will. But somebody will have their mind opened. Somebody will find a new taste sensation for their palate. Somebody will discover that a long-detested food can become a favorite in the right hands. Hopefully, somebody will think to thank you at some point...just don't hold your breath too hard .
I'm actually more concerned about the physical strain on you, in some ways. I definitely agree that you need to make sure you're going to be able to get some help with some of the heavier tasks. I liked the idea raised of seeing if you can get some of the older kids as kitchen helpers, if that's legally possible. Not only would that aid you in doing your job, it would be a wonderful opportunity for the kids chosen to learn about food, seasonal cooking, kitchen health standards, and quite possibly job opportunities for the future. I'd look into that as an option.
Cooking is something I know you take great joy in. I believe that even institutional cooking can be seen as an opportunity rather than a drudgery that sucks all the delight out of the process of something you love. Of course there will be bad days when the ingrediants available to you will make you weep with frustration and the clients will all hate what you made of them. That's just the way things go, sometimes. But there will be other days, Fabi, when a kid suddenly comes up and asks when you'll be making those great beets again when it suddenly all seems worthwhile.
Take as much time as you reasonably can in deciding this. Every one of your concerns is completely valid. Don't give an answer until your physical concerns have been discussed and arranged with those in charge. I know, for your own peace of mind you'll need to know, for instance, what happens when you're sick and can't come in. You'll need to know who moves the boxes that are too heavy for you to lift.
On the emotional side, you need to look honestly within yourself and decide if you can cope with the criticism that is intevitable in a job of this nature. Can you cope with occasional choruses of 'that was the worst food ever', and get along with only the very rare 'I really loved the parsnips'? Not everyone can, and there's no shame in being one of those who can't.
As you know, I have every faith in you, Fabi. I think you often forget how strong you really are. Not to get too Zen about this, but the answers really are within. In your heart, you'll know, ultimately, if this is right for you. Look deep, don't be afraid of the answer, and you'll come up with the right one.
Whichever way you decide, I'll be there for you.
Twistie