The Forked Ring

This week has been hard. I’m sick with a bad cold and not working for the first weekend in months. In case you didn’t know – I’ve been a partner at a cafe. Recently I discovered some concerning and unprofessional things behind the scenes that helped me decide to abandon…

Life has been a little slower and more reflective this week. I’m opening the cafe for a couple weekdays now. Everything seems to be moving fast in my head, constantly overflowing with ideas and thoughts of the future. Plans to potentially take over the cafe and make it even more…

The exhaustion of being a restaurant owner is starting to set in. My passion is still strong, but this weekend kicked my butt. Saturday was mostly slow with a busy afternoon that gave me a chance to practice my timing under pressure. Then, Sunday was the opening of the floodgates.…

This was a full week of cooking and strategic rest between bustling social interactions! I’ve had a great time getting to cook for more people at Nomad and successfully hosting our first themed supper – Italian night. The rest of the week was spent prepping and baking. Doing some experiments…

I’m a little exhausted writing this on a dreary, rainy Monday. My spirits are high, though, with another successful week at the cafe behind us. It was slow this week – mostly because of spring break, bad weather, and high gas prices. But we had some fantastic interactions with returning…

The first day of spring weather has arrived in icy Maine. We set the clocks ahead and it’s getting dark out after 6:30. For some reason this winter felt like an eternity, so the beautiful weather has been quite literally a breath of fresh air. I’ve been deep in prep…

The first month of being a chef is complete! We’ve successfully gathered a hoard of new loyal customers, introduced many creative and delicious menu items, and overcome small challenges. Yesterday we had a party of 15, which felt like an induction into the hospitality industry. To keep people happy, I…

I’m writing this in the middle of a snow storm. All tucked up at home in Maine after a great weekend working at my cafe. I’m feeling even more fulfilled and proud. We’ve had amazing feedback and for the first time I feel like I’m expressing myself through my food.…

It’s week two of being a restaurant owner. Of being a real chef. And I’m loving it! I’ve unexpectedly become somewhat of a morning person and connected with so many people over good food. We already have regulars and people even calling to rave about how good the food is.…