Is it June already?
By my count, I’ve been in Toronto for about 6 weeks now. (With a brief return to Winnipeg, then to Edmonton, squished in there, too.) And yet, at once it seems like only yesterday I was driving cross-country with my bro — and so very long ago we were making the trip. That time has lost all meaning is, I suspect, a byproduct of working in the hospitality industry — my working life now revolving around others’ leisure time.
I’ve had days off before, but this one is the first I truly feel like I can take a breath and relax. I’m moved in, there’s no racing around to do, last-minute errands, things needed to be picked up, and so on. And so, I’m taking the opportunity to catch you up on the past month or so — my first in my new job at Brad Long’s Cafe Belong at the innovative Evergreen Brick Works (what Winnipeg’s Forks Market could have — and should have been).
Sustainable, local and, whenever possible, organic. To me, this best sums up the approach Chef/Owner Brad Long has taken with his eponymous-ish cafe. And it’s an ethos I can get behind. Indeed, what excites me most about my placement at Belong is how the work I do aligns with the values I hold (something that, as time wore on, was lost when I was toiling away in the political trenches in Ottawa). Quite simply, I’m working in an environment that is, well, conscious of the environment. That, to me — and Martha — is a good thing.
For the first few weeks, I spent most of my time in our production kitchen, supporting both the cafe and the catering operation. It was an excellent initiation, as I was able to see and work with virtually all the products we receive from our various local suppliers — from whole pigs to the tiniest of micro greens, live lobsters to the littlest sardines.
More recently, I’ve been brought on line to work the grade manger station. It’s been both a challenge and a thrill. When the weather is nice, our patio and park-like setting make us somewhat of a destination for area residents. On those days, the brunch and lunch services can be quite hectic. Finding my stride amidst the chaos has tested my patience, my skills, my nerve, and my knees. I’m managing. In the process, though, I’ve also been able to put up dishes I’ve been really proud of, and I’ve learned a great deal about plating style and presentation.
Though I spend the majority of my time at the Brick Works, I did have the chance to spend an evening at the Royal Ontario Museum serving up “picnic biscuits” for Toronto Taste 2012, an annual fundraising event in support of Toronto’s Second Harvest, which brings together some of the city’s best restaurant and beverage purveyors. We were among them. I think the kids would say that was “rad.”
Of course, it hasn’t been all work. On a previous day off, when my dear friend and chef, @charlotke, invited me to spend the day with her at Norman Hardie’s winery, I leapt at the chance. Not only does Norman make absolutely brilliant wine, but his vineyard is located in the otherworldly and utterly picturesque Prince Edward County.
In all, the first six weeks have tough, tiring, but never dull. Indeed, all signs suggest it will be a fantastic summer.