As it has been a while since I posted my first couple of entries, I feel a need to apologies, to readers for not posting for those truly interested on what I may currently be working on. These past few weeks have been truly hectic, very very stressful, and I’ve been putting quit a bit of over time in at work. Many people know that working any over night position really screws up your sleep schedule, but many people don’t realize or fully grasp that, on top of over night screwing with sleep, any slight addition in hours starts messing with your mental state, as well greatly stress any human based relationships you may have with family, friends, and children if you have any in your life. As for some what, of what is going on in my life, I’ve had to put a few things in my life on hold, such as, writing, recipe testing at home and even social work I’m trying to do in my off time.
In my personal life I’ve recently had to Start taking better care of my own mental health, for many different reasons I’ve started seeing a therapist to help me work through personal, family and life issues many people have to work through in their life, whether they feel they can admit it or not. No matter, I feel I’m ready and back to Start again on a few things in life, adding them back in little by little.
Now if I remember correctly, in my last entry I left off just talking a little about my own history with food, and growing up around food. Now, um, I would like to continue by moving onto my own, what the purpose of these entries are, what life experiences brought me to Bakers Without Borders as a Crumbassador, and why it is important to me personally to give back to humanity as a whole, starting with those most hard hit by social injustice. As a child who spent, a fair amount of his childhood in Minnesota, spent some traveling, and with one parent who was more then just absent, they where a, musician. What makes me, who I am as a professional baker, is mostly the events of my childhood, the good and bad.
As stated in previous entries, I started baking pretty young, and it has made up a lot of my education as a child, as well now in my 30’s. As a child my mother, for most of my childhood was a single parent. Though my parents where legally married up until my junior year of high school, my father was not around much, and when he was, he was never fully there as a parent and when he was there fully, was a very, very abusive parent. My mother worked hard to raise Maggie, my sister and I, how ever she had a lot of help from both her father, James Mueller, and my god-mother Carelynn White.
In my own Childhood these two individuals, other than my mother, had the greatest positive impact in my life, and helped me to build what opinions I hold dear to myself and influenced a lot of who I am as a person today. Carelynn, was my god-mother until her passing and was also the one who introduced me to the world of food through cooking specifically starting with baking. James, my grand father was a big influence in my life, and was the one who got me in to sports in high school, and pushed me to start running after leaving high school. Until high school i mostly focused on cookies, pies, and holiday treats and candies. by about the age of 12 1/2, maybe 13, when ever we went on family holiday’s, I was the one who, probably subconsciously, was always put in charge of making breakfast and a lot of the meals when we didn’t go out. Because of this I was able to learn and experiment a lot with trial and error, our small family unit being my test subjects.
Around this same time I became very interested in confections, I especially became fond of working with chocolate, learning all I could from been to bar and beyond. Through high school I mostly focused my attention on chocolate, even doing quite a few class projects specifically around chocolate and it’s influence on the subject matter which we where assigned. By the time I got out of high school I had worked only a couple cooking jobs, but nothing flashy, and none of them lasted long. I took a year off before going through my local community college 2 year Culinary Arts A.A.S program, after which I jumped around a bit, took a few breaks from food service, came back, did my own thing for a while, and now I’m the lead pastry baker at the Wedge/Linden Hills Co-op, and am working with Bakers Without Boarders to develop programs here in the Twin Cities to help end hunger and poverty, while helping train the next generation of socially minded chefs and bakers.
Know as I get back to it, my own goal as a member of Bakers Without Boarders is not only to give back to humanity, but it is to live what I believe being human is all about. It is not only living to survive, to just be a productive member of society, or to even just be what society expects of you. So to everyone who is reading here, I have a proposition for your; Take A Walk With Me, on a journey of a life time, learn what we are all ultimately are, what we can do with our potential, and what we need to fix basic human problems through our own will to be what we want, and what it takes to do so.