A Work in Progress
March 30, 2010
The last few weeks have been an aggressive work in progress. As you can tell from the photos the pierogi cart is under-way. I am hoping to have construction completed by mid-April. Fingers crossed! Thank you Superb Fabricating!
In addition, the juggling has begun. In between working / freelancing in advertising and marketing , I’m also in the midst of starting the company (PPC) from the ground up. I can relate to many entrepreneurs’ experience trying to keep all balls in the air. In the end, it all finds a way to work together. Time management is key! If you want it, make the time. And remember “small bites”.
This Friday is D-Day. My final exam for ServSafe Certification. I can’t believe how much information there is to digest (no pun intended). I was able to review the text book prior to. . . . What an education! I couldn’t believe the varieties of foodborn illness: pathogens, viruses, bacteria, parasites, fungi and toxins. I’d recommend all cooks to be versed in precautionary habits – not just the restaurant industry.
Back to studying. . . .
I hear about the foodborne illnesses all the time with a wife that loves cuisine cooking and works in a virology/microbiology lab. I’m thankful she doesn’t take her work home with her!