Where to begin?

What a week, what a week, what a might hectic week.

So i lost my keys. Luckily i don't own a car or safety deposit box. But those keys were how to get into the building, and how to get into my room, and how to get my mail. Luckily (or unluckily $$$) for 24hr locksmiths i got back into my room that night. A rather expensive lesson to learn on losing things.

FFWD. I received an intriguing invitation in my email inbox. It had some difficult conditions to meet prior to attending, i'll leave it at that.

BUT it was those difficult conditions that then impacted my concentration at work over the next couple of days. Now this is a high speed, high quality work-place, so my absent mindedness and silly errors aren't acceptable at the best of times, let alone when the boss is working with me 1-on-1. Hence i'v made the promise to myself to pull out all stops and really try to commit during my next shift. A team is only as good as its weakest player and at the moment i'm letting the team down.

THEN Melbourne hits 20degrees celsius. Whats with that? Luckily its forecast to be cold and miserable tommorrow. Some normality appears to be returning at last......

Oh and i baked some profiteroles just to 'puff' up my spirits a little :)
Photo wouldn't upload though :(

Pinch me....i must be employed!

Or is it dreaming? Well in my case its both. I'm a pretty bad blogger at the best of times with my student timetable, and it just got alot busier.
 After a couple of weeks staging one day a work, just learning for the experience, i submitted a resume to the chefs at Burch & Purchese Sweet Studio in the hope that one day down the the track, they may be in dire need of workers and discover my paperwork tucked away in a filing cabinet drawer and give me a call. Hence my shock at being offered a p/t job at the end of the very same day.
Let me put this into perspective for you. As a patisserie student, this job is equivalent to a dance academy student going on tour with Beyonce or Gaga, an economy student working at Wall Street or an apprentice carpenter working with Noah (from the bible. You've gotta admit that ark was impressive).
The Chefs and concepts behind B&P are at the fore of their field, and probably one of only a few elite sweet destinations in Australia. In dessert terms alone, it is like fine-dining take-away style. Hence i'm now 2 stone heavier. But the atmosphere of the retail store, open kitchen, and vibrant and friendly team that staff both sides of the business make for a great family away from home. Something i'd been missing since i left home 6months ago.

There are a couple of other keen bloggers at B&P. Rachel over at Sweet Perfections and Kylie (of Masterchef S4 fame) on her self-titled blog of adventures Kylie Millar.

SO, for now, i bid adieu momentarily while i get my new lifestyle in shape and organised. But keep following us all for no doubt some crazy news and exciting stories!