|By George Cook (George) on Friday, August 13, 1999 - 11:05 am: Edit|
This thread is moved from who is W.DeBord
|By W.DeBord on Friday, August 13, 1999 - 07:55 am: Edit|
Thank goodness that there is room in this world for people at all levels.I personally would be bored making the same items day in and day out,cranking up the volume as my challenge.But I do greatly respect those of you that do.
I didn't take the time to learn all aspects of baking before I entered the arena.It would be great if I had as much knowledge as some of you. Yet here I stand and my employer seems to really like my work.I meet their needs,and even wow them from time to time.
|By jeee2 on Friday, August 13, 1999 - 10:18 am: Edit|
Its a common misconception to assume baking bread all nite is boring, I don't do it anymore but if its more hands on than the factory I worked in then its challenging and gratifying.
It's easy to say gardening is boring but most people get a real kick out of it.
I make 600 croiss daily and every tray is gratifying to bake, I guess its a spiritual thing.
|By Matt on Friday, August 13, 1999 - 11:20 am: Edit|
No. Any job is boring if you don't have a passion for it. While I only am baking bread 1/3 of my time now, I still like doing it. I probalbly have over romanized it, but I can still pull a 13 hr shift if I have to with a smile (Backs a little sore though) . Bread baking hasn't beaten me down as it has for many of the other employees that have crossed our threshhold. I don't mind being down in the trenches manualy pulling dough out of 140 qt mixers.
Why???? I honestly don't know why. But for me it isn't boring at all. Maybe it's the 3 foot speakes and the 400 watt sterio system that makes it fun. I dunno:-)
|By DEV on Friday, August 13, 1999 - 04:17 pm: Edit|
Baking bread all night is not boring just tiring, I haven't done it for years. When I was doing it I was still in school I worked till five in the morning went home showered changed into clean whites and went to school. But I've traded all that in for a day job. I now bake bread 8-5 M-F in my own little baking laboratory. I do tech. service and R&D/applications work for an enzyme company. It's a great job for a baker with a retail background and a scientific bent.
And if I'm anything I'm bent.