Ten months ago I was faced with a change in my career. I was to leave the workplace that had been my sanctuary for over fourteen years. It simply was time for a change, a change I was so anxious to take. Many emotions came over me, from sadness to bitterness to regretful to hopeful. I eventually chose the positive side of things because it was the easier for me. I knew my strengths as well as my shortcomings. I knew too that I was ready for change.

My new job was to begin just a couple of days after the beginning of the year. I took two weeks off to spend with my family, to mourn the ending of the last job, and to prepare for the new position. I took inventory of my life the last fourteen years at the last job and felt good at the tools that place had given me. It has prepared me to do bigger things. Nonetheless, leaving was still heartbreaking and starting new at a different kitchen was a bit scary. I had this feeling of loss no matter how positive I looked at things.

During these two weeks of reflection, one of the things I decided I would do in 2016 is start a blog. I didn’t know and still don’t know what about. I just wanted to write, mostly for me but hope that eventually I would have something informative to impart to anyone who might be interested in my posts. This is my first entry…

The first couple of months of the new job were hectic. It only took a couple of weeks for me to realize how much bigger is my new role. It was a bit overwhelming in the beginning although the overall vibe was positive from day one. I’ve had days when I didn’t have enough hours to finish my task. Building trust with a new team was a bit challenging too.

I missed the old team. I heard they’ve missed me more, which I admit made me feel great, but it saddens me that they were coping with the change a bit harder than me. They dealt with more changes…new boss, different ways of doing things, drastic reorganization, and more transitions. Other chefs have left too after me and I heard that a well-known chef with all the industry badges is about to become their new boss. I am excited for them, as this new guy is probably a badass chef. But I also hope that he is good people.

I’ve been lucky. Even my worst times at any job weren’t anything I couldn’t handle. I’ve never worked for an asshole. Most of them were pretty great actually. Some of my past bosses were tough, some were micromanagers, and even some of them detached, but no assholes. I’m not just talking about chef bosses. I’m referring to all of them since my first job at seventeen.

When I landed a bank job in Alaska in the 90’s, where I took my oath of citizenship, the CEO, VP, COO, CFO, and my direct manager all came to witness the naturalization ceremony. They also had a surprise party for me at the bank’s employee break room where they presented me a flag of the United States. I was in the bottom of the totem pole in that company and never imagined any of those people would care about me.

My first job in Los Angeles when I moved here in 2000 was in customer service for a toy company named Applause. I answered phone calls about toys. The team was awesome but my boss was terrific. It was a job perfect for what I needed at the time even though my real purpose for moving to Los Angeles was to get into professional cooking. One day I told her that I had to resign because I was starting culinary school with a schedule that would need me to be in school by 3 p.m. I knew that the school hours would be in conflict with the hours at Applause. My boss told me later on that she convinced her manager to approve a part time position in our department so I could stay. I stayed with the company throughout my culinary schooling.

My district manager facilitated the opportunity at this new job ten months ago. Somehow she just knew that it would be the right fit and the right change for all parties involved. It also feels great to be trusted to manage 17 food service outlets at one of the biggest companies in the world.

And just this morning, after an unsteady few hours of sleep worrying about how behind I am at work, I received a text from my new boss wishing me a relaxing long weekend. He also texted, “You have been doing a great job, Mayet…get some well-deserved rest.” I’ve been trying to read this man for ten months now and just as I doubted myself before a long weekend I received his text.

I’ve been lucky, and just as my first chef boss used to say, “always good.” To this boss I owed my first chance in the kitchen, my beautiful wedding in Palos Verdes, and countless open doors of opportunities in the culinary industry.

I wish my old team some good luck on the new boss. May the food be outstanding and the love for all people abundant.

Now, I’m off to enjoy Labor Day with my family.