It’s been the best of times, the worst of times, now time for exciting new opportunity times…goodbye Spring studios !

..... It was all downhill fromm here on ;)

….. It was all downhill from here on πŸ˜‰

What’s this all about you may ask ?

Well it all began with a magpie ………….

I woke up on the Monday morning a few weeks ago, ready for the week ahead, eating my half a grapefruit for breakfast (a tradition I carry on from my grandmother) and I was staring into our garden, thinking “looks nice out does that”

Then a magpie landed straight in front of my view on our bird bath. Now in most cases I’m not particulary superstitious, or even remotly religious, but for some reason I always find myself saluting a lone magpie 3 times, you know, just incase like.

The whole spell was broken by a wood pigeon swooping down and starting to knock seven bells out of said Magpie, which spilled out on to the lawn, my money was on the pigeon, it looked pissed.

Sooo anyhow, off to work I went after the avian punch up at the bird bath, on my bike to a normal Monday work routine. When I arrived at the studios I started stuffing the bar in the restaurant with cookies & brownies, sorting out that weeks al a carte menu, and going through the days production sheet to see what clients I was to be stuffing all things sweet and gooey down that day.

That afternoon as I was walking across the restaurant to adjust my muffins, ( they always seem to get a bit unruly ) When a young lady from HR handed me an envelope and sat me down, I was to be put on a two-week redundancy notice due to a change in business and cost cutting…..Well first of all I was like “EH?” then I was “OH!” Then the news settled in and I was surprised to feel quite calm and a bit tingly, almost excited for some strange reason.

To be honest, I sort of saw this coming, the studios had changed, become even more successful, they were streamlining areas and saving money to put into other areas that were more successful, the restaurant was the smallest part of the operations, and they decided to save my wages and just out source the pastry side of things, I was basically a luxury that didn’t make sense on paper, I get that business is business, the restaurant is still going, just without a pastry chef, like a lot of restaurants do.

I had a great run at the studios, 8 years of association ( with a 7 month gap where I worked at love Bakery in 2010 )

It was so different to my previous 20 years in the world of corporate fine dining, I worked entirely on my own, I didn’t even have a head chef or restaurant or catering manager above me, I was treated as a creative, and allowed to go down my own path with the full support of the studios (which I did have during times when it was really needed especially during one period there)

So thank you Spring studios for giving me a time in my career where I forged my own identity in my profession & for allowing me to grow, there’s no hard feelings at all, I made many friends who will be with me in the years to come.

So my two weeks notice period passed real quick, in a blink of an eye I now find myself unemployed.

So what next ?

I have been very lucky in the support I have had from friends & family, lots have given me leads to where to send my CV so big wet kiss to all those, who gave me messages of support & sent my CV to people they think might be interested in little ole me.

I used all my social media accounts to announce my redundancy & promote my CV and job ability, the response there has been brillliant ! especially on LinkedIn, I posted a piece about my redundancy which proved very popular, and now have a folder full of new connections and agents I didn’t have before.

I now have interviews lined up & the promise of some work trials ( not going to say much incase I jinx them )

The one thing about the studios is that catering is not their main business, they are not a catering company, so one thing I am looking forward to is hopefully working for a company who’s main business is catering, like I used to, I did miss being part of a large brigade of chefs to be honest, so I’m looking forward to being part of one again soon.

I also now have to think about how I can help myself, I have an idea about away to expand this very blog and the Cake-Shaker name, it’s early days yet, but watch this space πŸ˜‰

Don’t worry, there are a still a few recipes to go up on here, I have the photo’s in the bag and the recipes to write up…obviously I now have the time to do it and no excuses .

Anyway ….. F%*@**G  MAGPIE !!  πŸ˜‰



Click on link below for my farewell to Spring slide show πŸ™‚


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