Newbies

I just got home from Minneapolis.  My pastry chef-Hailey-and I drove to Norway House for a private lesson on how to make traditional Norwegian lefse, a flatbread that will be a staple on my restaurant menu. It took a little while to get the hang of it, but after an hour or so, I feel like I’ve got a pretty good mastery of it. 

Which is amazing, because at 8 am, I had no idea what I was doing. 

Reader, I’m not going to write much tonight; it’s been a long week.  I’m opening up a place in just 12 days, and I’m terrified. Imposter syndrome has kicked in hard, and I feel like I have no place starting a restaurant without having done it before. 

But just like I learned by making lefse: the only thing separating me from every other restaurateur is a little experience.  Everyone who has ever mastered a trade once had no idea what they were doing. We’re all newbies at some point. Go gentle on yourself this week for what you haven’t mastered yet.  We’re all just learning as we go.   

I’ll see you next Sunday. -Em 

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