Hello Family and Friends!Happy 2009! I am thrilled to inform one and all that I made my triumphant return back to the glorious US of A in October. Since the entire Baumert clan was in the same place at the same time (I know, my little heart almost bursts with such elation), we decided to be productive and celebrate Thanksgiving and Christmas while reunited. The annual Baumert Christmas Picture was also a success; managing to get three puppies to look directly into the camera without causing too much mischief (oh… I behaved as well!). Add in laughter while watching “The Office,” great meals, some dance parties (you think I’m kidding?) and photography sessions /hiking at Highbanks and you have yourself a pretty darn good time. I’ll have that. Most definitely.
After Steve and Suz (and soon-to-be-Baby-Boy-B… due in February) returned to DC, and Michael flew back to the Zona, I soon became antsy and decided that it was time to embark on my next endeavor. Long story short, I began working at The Refectory.
I adore my job. Seriously.
As many Ohioans know (wait… how big is an Ohioian? Sweet life, SB), The Refectory is an exquisite French restaurant in Columbus.
I have been fortunate to have dined in some of the best restaurants in Paris and the States, as well as worked with world-renowned Parisian Chefs. Trust me when I say that The Refectory has superior service and divine nourriture (food)… enough to tickle the palate of even the most discriminating food critics. I have been working almost every day in one capacity or another. I adore the atmosphere (even with the posted ‘Caution Men Cooking’ sign), my fellow chefs, the owner, Kamal, Chef Richard, as well as the hard work and the constant opportunity to push myself to learn and to improve.I thrive in the kitchen because I am able to exercise my passion… despite the fact that I am required to wear men’s shoes and a stark white uniform (trust me, look close enough and the glitter is still there). I am thankful for the opportunity to work every day. The men constantly challenge me, switching me to the meat station during vigorous services, when I least expect it – and allowing me to create modern designs when preparing the desserts. The artistic flare is what causes my eyes to sparkle. My favorite aspect is the art of gastronomy and creating pleasurable plates which taste delectable! (And apparently some of our dishes resemble animals to those with “creative minds.”)
I love the high-paced, stressful services. The intense situations force me to focus and to concentrate on my work. The job is an opportunity which cannot be surpassed. I enjoy having the occasion to drive to work every day (which by the way, is only about five minutes from my house… bonus) with a sense of purpose and joy. And I must admit, I often provide the comic relief (most definitely at my own expense) at the Ref. Apparently not the brightest crayon in the box, but I do what I can. :)I have also started working with Jan Kish La Petite Fleur. Jan travels the nation, creating intricate wedding and special occasion cakes. She has been featured on the NBC Today Show, CBS local feature spots, as well as a multitude of magazines, books, features and shows (aka. she knows her business). We recently worked at the Columbus Bridal Wedding Exhibition, meeting a plethora of potential customers (as well as reuniting with many of my high school friends!) I enjoyed catering to the needs of each client while serving cupcake samples and well, smiling (obviously I had no idea how to finish that sentence). I am thankful to learn from the talented avant guard (who also adds sabering champagne bottles to her repertoire).
As long as we are on the subject, let me tell you what I love about accounting! (Worry not, kindred; I will keep this section short and sweet). As well as working as a chef, I am in the process of earning my CPA. After graduating Miami University with my BS in Accounting in 2007, I believed that my wonderful major would be placed on the back-burner, as reducing sauces was now my next Mecca. Wow, I was way off! Upon returning to the US and finding the economy, well… not exactly ‘thriving,’ I decided that the accounting profession might not be such a bad idea after all (Dad is loving this right now. Guaranteed). If I eventually open a catering business or small restaurant, the accounting background is absolutely essential in operating a successful enterprise. Cooking food is one thing, but cooking the books is absolutely not tolerated. “I run a tight ship (crack whip) so beware.” And yes, I just 'went there' and quoted Britney Spears.Wow.
I admit, I am considering a superfluity of other ideas… but in the meantime, I am thankful to be back in this country and to experience the opportunity to grow, mature and challenge myself on a daily basis. I know that this is just the beginning… that something big is coming… and the best things in life are worth working for… definitely :)
All my love from Ohio,SB :)
ps- Happy Birthday, Hero :)
