Of course behind the scenes I've been running around like a chook with its head cut off! It has been nearly 2 months since I landed back in Australia and I have barely stopped.
|Airports are my second home. Flights are the only time I get a break!|
Priority #1 has been looking for the best opportunity for progressing my career. I originally began searching for something local - patisseries, cake stores, chocolate stores. Alas, there aren't a huge amount of opportunities available in little old Adelaide.
I began contemplating the option of attempting to operate Sugar Push full time, but decided it wasn't financially viable at this point in time. This brought me to my final conclusion: when all else fails, take a risk on your dream job.
I have been following & admiring SWEETNESS The Patisserie for the majority of this year, and regarded it as a workplace I would love to be part of in the future once I had more experience with confectionery.
An introduction on LinkedIn later, I was discussing with founder Gena Karpf the possibility of making my dream a reality far sooner than expected. A Skype meeting & 3 day work trial (in Sydney) later, it's official: I have been offered and accepted a full time Chef position with SWEETNESS The Patisserie.
So what does this mean for myself & Sugar Push?
1. I am moving interstate to Sydney this weekend.
2. Sugar Push will no longer be operated as a business. No products will be sold.
3. Sugar Push will however, continue in the form of this blog.
I am still not 100% sure on what exact direction this blog will take, however it will be mostly cake related. Cake decorating will still be my hobby and I plan to keep it up and share my creations with you all via this platform. The blog will not relate to my work at SWEETNESS, or any confectionery that the Patisserie produces.
I am so very excited to continue sharing with you all where my career, and this blog, is heading!