I am 548 days, or 1 year, 5 months, and 30 days til my official finish date of my apprenticeship.

To say it’s long is an understatement, I am again beginning to feel like this is never ending.. I’m not going to lie, it’s not easy, it’s not all cupcakes and chips with aioli. It’s the hardest thing I have ever done, and it’s only going to get harder. I don’t like 10days on for a weekend off to spend with my son. I don’t like having no money. I don’t like feeling that even though I am engaged to my beloved Bartman, I feel married to my job. I don’t like not seeing my son for four days. I don’t like constantly being wrong. I don’t like being everyones bitch. I don’t like people assuming that just because I am an apprentice I must be stupid. #rantover

I’ll just keep swimming, just keep swimming, just … keep … swimming. #halfwayproblmens

A lot of things have happened in this time, a lot of change – good and bad. I’ve watched a lot of really talented chefs, sous chefs and a head chef pass in this time, people who have been really influential in the beginning of my chosen career. Change is good ? Right ?

I am 6months from becoming a 3rd year.. I wonder what change will occur during this time. For better and for worse ?


4 Comments Add yours

  1. Helium says:

    I stumbled on your blog while looking for local perspectives on being a female apprentice chef (everything I read is from a US perspective!) and your passion and enthusiasm, even when things are hard, are very heartening! I feel though that at 24 I would be too old to enter into an apprenticeship for 3 years, do you think this is the case?
    So glad to have found your blog!


    1. Not at all !! From what I have been told, chefs are more likely to hire an older apprentice than they are a younger one .. reasons being – maturity and work ethic level for one, two – they are usually pretty keen to learn and really take in what has been shown to them, and three – usually older apprentices are in it for the long haul,not just another weekend job if you know what I mean. I’m just about to blog again this week, so stay tuned. ๐Ÿ™‚ Feel free to email me at lolly@misslollylovesfood.com


  2. Bradlee Jay says:

    Stick with it Lolly ๐Ÿ™‚ You’re a tough cookie, and you’re gonna be an amazing chef. Can’t wait to hang with you again finally when I make it back to Queensland. One day ay.


  3. Hang in there Lolly ๐Ÿ™‚ You’re gonna be an awesome chef. I can’t wait to finally hang again when I make it back to Australia (and up to Queensland) one day.


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