Isn’t it crazy how life works? It seems like just yesterday I was telling you all about my summer job/internship as a baker in a Brooklyn restaurant. Then, a little bit later, I said goodbye as I headed to Israel for school for a couple of months.
Well, that was almost 7 incredible months ago. I can’t possibly begin to sum up my year, but it was filled with amazing people who became close friends, once in a lifetime trips and adventures, and cultural experiences that will stay with me forever. Having the opportunity to learn and live in my people’s country was so wonderful and something I am eternally grateful for.
I came home a little more than a week ago and although I miss Israel like a constant heartache, it’s really, really good to be home. I missed my family. I missed my bed. I missed blogging! So far I’ve been readjusting, settling back in and taking care of a few minor errands. But I’ve barely had time to relax, because guess what? The day after I landed back in New York, I got a call from the people I worked with this summer. The owners of the restaurant are opening an artisanal bakery and they wondered if I’d be interested in working for them. I went in for a quick interview and… I got the job. Pastry sous chef.
I’m still a little bit in shock. One week a student in Israel, the next week a pastry chef in New York. I start right after Passover and I’m moving to Brooklyn. I thought about commuting in, but the hours are typical of the job (that is to say: crazy- I start at 5 AM) and I quickly realized that would not work.
I am nervous. It is going to be a big adjustment for me. Moving, joining the workforce, working vampire hours. But I’m also so so excited. It’s my dream career, it’s what I’ve always wanted to do, and not only do I get to be paid for doing what I love, I get to do it all at 19. Honestly, sometimes I take a step back from all this and I can’t believe how lucky I am. That this little blog turned into a huge passion and lead me to opportunities I never would have otherwise dreamed of. That it turned into features, columns, and now, this job.
You all have played such a big part in this. Every comment, all the feedback, every time I heard you guys tried something and loved it, I was filled with even more drive and excitement and it kept me going. Thank you, all of you, for sticking with me from the beginning and for being there through all the crazy changes (and lack of posting) in the past year. If there’s one thing I’m sad about, it’s that with my new job, I won’t have much time for blogging. But I will try my hardest to make it a priority and I know you guys will be patient.
In case I don’t have time to post again before Passover, have a great one! I hope it’s filled with sweet family time, good food and great wine. I’ll be sure to update you guys on the job once I start! Below are just a few pictures from this year in Israel. Enjoy 🙂
∞ Sacks of walnuts right outside the Mahane Yehuda Shuk ∞
∞ Mint candies which, when dropped into water, turn into tea! ∞
∞ Tri-color peppercorns for sale by the scoop ∞
∞ Dried violets for tea ∞
∞ Red hot chili peppers! ∞
∞ Marzipan Bakery’s famed (and rightfully so!) chocolate rugelach ∞
∞ Pistachio baklava in towering stacks inside the shuk. (Make your own!) ∞
∞ Beautiful cinnamon scrolls ∞