With this next entry I would like to take some time here to give everyone a bit of background about myself. As I mentioned in my first entry my names Adam, Adam Majewski, I am a baker here in Minneapolis, Minnesota. I was born right here in the Twin Cities, to Julie Mueller, and Tadeusz Majewski, just a little side note I never really understood people telling about their backgrounds saying: Born to this person and that person, I understand it usually has to do with formalities, yet it bothers me that every other way of saying my parents where him and her with out sounding like a shmuck, are to me, way to formal for so many situations. However, moving on, I just had to get that off my chest. I was born, ok really, I’m skipping that part cause knowing my birthday I feel really takes away from why I’m here, and to be honest do your really want to know my date of birth, is that gonna get people to change the world. In my view no, so get over it. As I’m writing this second entry, here on this journey I am some what writing how I think while speaking to others.
As a baker I’m pretty straight forward when it comes to my own working style, I personally feel most comfortable just being straight forward. I’ve also found that, because of my own dislike for, “Beating Around The Bush” type of interactions, this makes me come across aggressive, or a bit intense, this mainly has to do with learning that it is more efficient for most people as food service workers, in order to convey large amounts of work that needs to be done in a short span of time by, being straight to the point while still over communicating. Otherwise most of the time it is not worth communicating. I do have to say though, this type of Chef/Baker, can be very common through out the culinary industry, it’s not the only personality, but it is more common than most people would assume.
I, a career bake, pastry chef, food worker, what have you, and my journey on this career path started at a young age like it has for many a culinary professional. I began baking at around the age of 9, with my god-mother Carelyn White, she started me on baking cookies, she had noticed that at least at home I had taken a small interest in cook books and actual cooking as an extra curricular activity. I cooked almost every chance I could get, and stuck to what I liked most, baking and confections. As I got older, my skills grew which lead me to cooking school at MCTC. After cooking school, I found it hard to get a job in food service with little to no practical work experience, how ever after many years of working both in food service and customer service, I am now split my time between working at the wedge as the pastry baker, working with Bakers Without Borders here in minneapolis, and my family. I have found that as a food professional, my job can take up a lot of my time, and is very demanding physically, and due to this my life has become a life of only doing what is important to me, which seems sad to me yet I find it actually very fulfilling.
Now, why I’m starting this journey, is because of where I am as a person in life and where I want my life to go, both for myself and for my daughter. The main reason, is that over the years, I have become a strong believer in human rights and believe it’s the right of the people of any country to have easy clear access to life’s necessities on a daily basis, and it is the job of both the government as well local communities to protect those rights. My second major reason is my daughter and the need to set a good example for her and to be a father who holds to his word.
With a bit about myself I at least feel can continue on to other topics pertaining to ending hunger. For those following here I hope you do enjoy everything you can whether something here on this blog or in all your own endeavors.