amuse bouche

I have had the privilege of working at some restaurants in NYC over the last year, and the last two days have been a blur: yesterday, an early afternoon in TriBeCa, meeting with a potential boss, and today, visiting the floor of one of the finest restaurants in NYC (one of their magnificent preparations is pictured above). This does not mean that I have abandoned ship in my production life; rather, I'm shifting my gaze towards a life that better accommodates my working style. Freelance-wise, I keep my own hours; day job, I like to have a fixed schedule. Workarounds are simple: you trust your team, you swap and make sure the biz runs smoothly. In a production situation, that's not possible. You trust your team and yourself, but outsourcing? Not a chance. This brings to mind the plight of a construction worker who, without a crew of his own, lost a significant contract because a) his boss was incompetent and b) the subcontractors were slow and lazy. Without his own infrastructure, the project fell apart. 

So what are we doing for self-care throughout this magnificent mess?

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