So back before the Zombie
Apocalypse, there was a certain strategy that smart people would adhere to.
Okay, in an ideal world, management wants you to learn the job of the person
above and below you on the ladder. It adds some redundancy into the system.
However, to really take advantage of a situation, if you have a certain skill
that only you can do, you don’t share that skill with ANYONE. It makes it
harder for a company to fire you if you are the only one that can run the TPS
spreadsheet reports.
Sharon is really instrumental when
it comes to getting everyone fed. Because of our scheduling and our commitment
to routine, breakfast is served at 7:30, lunch is at 12:30 and dinner is always
at 6:30 in the evening. We rotate the KP duty. Using paper plates and plastic
forks makes clean up pretty easy but we have to work on getting the prep area
cleaned up. But with that scheduling, about the time that they get done
cleaning up the bakery, it is time to start cooking again.
Well, despite the expression that
too many chefs spoil the soup, Sharon has basically flung open the flapping
doors to the kitchen and has welcomed anyone to come in and help. Many people
rotate out assisting Sharon as she cooks but Share is definitely the Gordon
Ramsey of the kitchen. She is running it.
But she has not only opened the doors
for people to assist her, she has opened the doors up for people to come in and
learn. For a lot of the younger kids, this is some valuable time well spent if
they choose to take advantage of it. I have even stepped in to learn some of
the “fresh from scratch” recipes like baking bread and the timing it takes to
fry chicken. Sharon is a good cook but she is also a good teacher.
I have worked with some people who had
wonderful skills but could not properly communicate how they do what they do.
Sharon is a good teacher and she makes everyone feel included when it comes to
the cooking classes. Still, as much as I like learning how to do what she does,
I certainly do not want to lose Sharon and her ability to keep us all fed.
Still, as of right now, we are still
pretty much going off recipes and food that we all know and recognize. When the
food starts to run shallow, we are going to have to delve deeper into those
more stranger cuisines… That is not something I am looking forward to.
