Salute to Spouses Blog

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Greetings From the Other Side of the Moon

I think we can safely say that I am about as far from where I was when I started writing this blog. As if I were on the dark side of the moon.

I was a mom, going back to school. Almost overnight I became a chef’s assistant, traveling the country.

Then, my job fell apart hours before we were supposed to leave due to logistical issues. However, it was an amicable split, with the chef understanding the vast insurmountable technical issues we were going to continue to have running the tour the way he had originally intended.

For his part he will return to the planning stages. He left with the understanding that while he was not going to run the full tour he will be doing a few select shows over the remainder of the season.

Meanwhile, I will research to see if this plan, with some fundamental changes, can be made to better suit another chef: me.

I continue to be on the road every day, researching, learning and planning.

It will be my kitchen. And I am, by far, my hardest boss.

My relationship to everyone and everything close to this endeavor has changed. The only way this business will be successful is if I am personally successful in choosing the right team to make it happen.

I am well aware that I am not a financial person or a marketer, or even particularly personable when I get motivated, so I know I have to have other people to help me. Finding people as dedicated to this as I am, who can show me in actions that they can hang, is going to be tough. Words are easy, commitment is really hard. Especially in this industry. Either you show up and do it or you don’t. Excuses don’t cut it.

I am lucky that I have a large network of friends already in this business of travelling festival work whose booths are dissimilar enough that we can exchange ideas and information without jeopardizing each other’s profit margins.

Having that insight is going to be key to making sure I don’t make too many stupid rookie mistakes. I also hate to reinvent the wheel, so if there are people out there who are willing to help me with constructive criticism, I am going to take advantage of that knowledge.

With this project there has always been a finite time line. Now is no different. What has changed is what I am presenting and to whom.

In order to be ready to jump on the midsized festival circuit, I need to have recipes ready by mid-February, 2017. My full setup, truck and traveling kitchen, needs to be ready to roll by the end of March.

In the mean time I have to source everything from festivals to apply to, funding and grants, bison hearts, trade associations, organic buckwheat, and trailer specs for gross tow weights for a diesel truck versus an unleaded fifteen passenger van and health department regulations for at least 15 states.

All from a 21-foot RV. While driving from Colorado to upstate New York and back again. Repeatedly.

I like to meet insurmountable technical challenges with a force of nature team united in vision, goal, and song. I am working hard to build just that.

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