10 min. 15 min.
Why I’m Thankful this Tuesday: My staff
Of course we have a Thanksgiving Day Menu, but yesterday I started blogging about Thanksgiving and why it’s important to be thankful for what we do have rather than focusing on what’s missing.
In this light, I decided that I would take time everyday this week to reflect on something that I am thankful for.
It’s nearly 11pm as I sit at my desk, smelling fresh bundt cakes and chocolate, and instantly I know what I want to profile in my “Thanks”-giving.
I have to say that I have the BEST team of pastry chefs in the city working for me. In an industry where staff turnover can be every 3 months, I’ve had the same 4 pastry chefs working for me since I opened on 3rd STreet). My staff are not only classically trained at Le Cordon Bleu, they are truly exceptional bakers and decorators, they are friendly and kind, that have a positive spirit, provide excellent customer service, and they ultimately love what they do, and it shows.
My staff has really embraced my vision and my dream, and it’s because of this that we are truly a team unit because of their care. They make decisions based on what’s best for the bakery and our customers, and this is a major reason for the bakery’s success. I know Kiss My Bundt Bakery wouldn’t be as successful as we’ve been without my wonderful team: Megan, Lilly, Jennifer and Adriana.
It’s been a crazy busy last week or so with our Groupon.com offer (1100 Groupons sold!) and our request for help to “Save the Bakery”. Thank goodness our sales are up (another things to be thankful for!). But this means the demand on my staff has doubled. But they have stepped up to the plate and have been incredibly wonderful and continue to be hardworking.
Given that it’s Thanksgiving in a few days, and given that NBC Los Angeles featured us as one of the top places to create your own Gourmet Thanksgiving, the orders have been coming in fast and plentiful. (I’m also thankful for this!)
Tonight my staff stayed 3 hours after their shift ended to mix nearly 50lbs of cake batter and bake nearly 100lbs of cake and make about 5 gallons of frosting just so that we would be prepared for Wednesday. They always go above and beyond the call of duty, and for this I am very fortunate.
And we’ll be back in a few hours to do it all again.
So today, my special gratitude, acknowledgment, and Thanks-Giving goes to my incredibly awesome and supportive staff who always have my back and help me keep this place running like clockwork. 🙂