Initiative

Taking initiative. This is something I have been struggling with lately. I’m starting to realize how important it is. When I feel like I’ve reached a plateau with what I’m making each week (talking about at work here) I tend to get rather frustrated that no one is coming up to me and saying, “I think the dessert menu could use a bit of a refresh.” Sometimes I feel like it is the one aspect of a menu that gets overlooked and under supplied when no one is paying close attention to it. Well, I’m paying attention. And I know I can do a lot more. I’ve tried in the past to make suggestions, but they never seem to go much further than that. I’m realizing now that if I want something to change, I have to initiate it myself. Do my research. Come up with concrete ideas and plans for execution. I can type all of these things all I want, but to tell the truth, I am incredibly uncomfortable with taking this kind of initiative. What if I get rejected? Or my skill isn’t what I think it is?

Taking initiative is a new goal that I want to apply to multiple aspects of my life. To me it will mean reaching out to someone I admire for a collaboration. Telling a potential client versus asking when we can meet. Showing someone what kinds of cake designs inspire me, the artist, rather than the other way around. It means not relying on someone else to approach me. It means taking the first step. It means not being kept waiting.

I love making people happy with whatever I do. But people pleasing all the time may be getting in the way of true success for my career and my life.

What I want to make

I’ll be honest, not much of interest happened in the kitchen this week. However, while we’re on the subject of taking initiative (I’ve had to re-spell that word every single time I type it), I had an idea for work.

Desserts at happy hour.

I brought this up to my boss and she seemed interested. So I’m doing my research and coming to her next week with ideas and a well thought out plan. I’m thinking something along these lines.

Chocolate coated caramelized almonds and hazelnuts.

Chocolate coated caramelized almonds and hazelnuts.

Almond praline truffles, aka homemade Ferrero Rochers!

Almond praline truffles, aka homemade Ferrero Rochers!

Crispy praline chocolates

Crispy praline chocolates

Sugar crusted cream puffs.

Sugar crusted cream puffs.

These are my starting ideas and I’m hoping a couple of them stick. I think any of these would be a perfect afternoon treat with a glass of wine or cocktail. I may turn on the comments below so you guys can tell me what you think! Would you have any of these or would you want something different? What says happy hour dessert to you?

Thanks so much for reading this lengthy rant/stream of consciousness. Maybe some of you can relate? Let me know.

Happy week ahead.