WEBVTT - Starting a Business is No Cakewalk

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<v Speaker 1>This is on the Job, a podcast about finding your

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<v Speaker 1>life's work. On the job, is brought to you by

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<v Speaker 1>Express Employment Professionals. This season, we're bringing you stories of

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<v Speaker 1>folks following their passion to carve their own career path.

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<v Speaker 1>During the pandemic, the restaurant and service industry have changed immensely,

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<v Speaker 1>and in the wake of these changes, tons of weight

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<v Speaker 1>staff and cooks and managers and caterers have all lost

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<v Speaker 1>their jobs. Well, today we talked to a baker who

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<v Speaker 1>lost hers, but instead of looking for a new job,

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<v Speaker 1>she's creating her own. The sound you're hearing is the

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<v Speaker 1>start of a new business just getting sort of. It's

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<v Speaker 1>a sound of a standing mixer making chocolate chip cookies.

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<v Speaker 1>So they're just salted chocolate chip cookies. It took me

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<v Speaker 1>like two months to get this right. My had to

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<v Speaker 1>try something here. They are not just salted chocolate chip cookies.

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<v Speaker 1>They are a masterpiece, lovingly and maybe obsessively concocted in

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<v Speaker 1>Meg's kitchen. Meg Dawson, I'm thirty years old, I am

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<v Speaker 1>a baker, and I own operate and bake at Doss

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<v Speaker 1>butter House. Oh my god, I know it's not good

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<v Speaker 1>to eat on an audio, but this is one of

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<v Speaker 1>the best cookies right now in COVID. Meg is baking

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<v Speaker 1>in a commercial kitchen where she lives in rural Charlotte, Vermont.

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<v Speaker 1>Doss Butterhouse is her first business. She just started selling

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<v Speaker 1>baked goods for pickup and delivery. She's been baking for

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<v Speaker 1>a long time, but for the first time she is

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<v Speaker 1>doing it her way. Cookies are so controversial. I think

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<v Speaker 1>that melted butter in a chocolate of cookie is like

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<v Speaker 1>the only way to go. It's a consistent bake every time.

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<v Speaker 1>She cares a lot, and it's clear when you taste

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<v Speaker 1>her food that it just feels like this is a

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<v Speaker 1>person who's deep in a creative process. They're still gooey

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<v Speaker 1>in the middle with crispy edget like that. It's just

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<v Speaker 1>like a perfect cookie every time, and people are like,

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<v Speaker 1>cream your butter. As we set up top. The restaurant

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<v Speaker 1>service industries, they've taken a huge hit during the pandemic,

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<v Speaker 1>and Meg, like many people who worked in culinary, had

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<v Speaker 1>their career a bit derailed by the pandemic. But instead

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<v Speaker 1>of looking elsewhere for a job, she's doubling down and

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<v Speaker 1>frankly thriving. You really you don't seem like you're wasting

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<v Speaker 1>much time in this pandemic. Um. I'm so grateful to

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<v Speaker 1>be able to make cookies like like it's like my

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<v Speaker 1>six year old child's dream. Like you can work with

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<v Speaker 1>cookies and chocolate your entire life if you wanted to.

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<v Speaker 1>For money, people will pay you to make cake. Isn't

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<v Speaker 1>that awesome? Okay to hear more about my story and

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<v Speaker 1>how she got here taking this leap of faith with

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<v Speaker 1>Doss Butterhouse. I sat down with her outside the kitchen.

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<v Speaker 1>Are you going to make hear me a sound? With

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<v Speaker 1>her two black cats, Hobart and corners like the mixer

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<v Speaker 1>and cornishan like the pickle. She lives here in Charlotte

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<v Speaker 1>with her fiance, not far from the kitchen she bakes in.

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<v Speaker 1>She definitely found her place in this tight community here.

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<v Speaker 1>But she's originally from the South. I was born in

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<v Speaker 1>New Jersey, but I grew up in Richmond, Virginia. Yeah,

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<v Speaker 1>definitely a weird kid. Definitely have been cooking my whole life.

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<v Speaker 1>I was like that weird kid that would like bring

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<v Speaker 1>risotto to like a potlock in sixth grade. That's so weird.

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<v Speaker 1>It's super weird. But people loved it. It's cheesy, it's delicious.

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<v Speaker 1>Me grew up in a household of cooks. Her dad cooked,

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<v Speaker 1>her mom cooked, But my grandmother was like an amazing

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<v Speaker 1>half amazing, Like she would watch Julia Child and then

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<v Speaker 1>go into her kitchen and make that for dinner. Like

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<v Speaker 1>she would be like ironing, watching it and then being

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<v Speaker 1>like I can do that, and then just start making

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<v Speaker 1>like she was like a five star chef. She was

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<v Speaker 1>watching Julia Child, you were watching her. Yeah, yeah, basically.

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<v Speaker 1>So even though Meg was the weird Risotto kid, she said,

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<v Speaker 1>she went to a pretty nerdy high school and fit

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<v Speaker 1>right in there. School where for your senior year you

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<v Speaker 1>pick your own mentorship at a job. In the real world,

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<v Speaker 1>most people would do their mentorships at like a doctor's

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<v Speaker 1>office or like a law office. And I asked if

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<v Speaker 1>I could do it in a restaurant, and they're like, sure,

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<v Speaker 1>whatever you want. That was like my first intro into

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<v Speaker 1>like actual kitchens. So you love cooking, but you've never

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<v Speaker 1>been like in the food culinary kitchen world. What was

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<v Speaker 1>it like when you get thrown into the fire. It

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<v Speaker 1>was a totally I mean, when you cook at home,

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<v Speaker 1>it's a totally different experience because you're cooking for yourself

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<v Speaker 1>and so you can screw up as many times as

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<v Speaker 1>you want to. But when you're cooking in a kitchen,

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<v Speaker 1>and especially in like a small, like family owned thing,

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<v Speaker 1>it's like you can't really mess up. That's their money,

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<v Speaker 1>that's somebody's business, and there is a slim margin of error.

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<v Speaker 1>And where that might have been a daunting environment for

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<v Speaker 1>a regular teenager to step into, Meg was hooked. I

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<v Speaker 1>loved it. I loved being in a kitchen. I loved working.

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<v Speaker 1>I loved I know this is gonna sound stude, but

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<v Speaker 1>it makes you feel important, Like it makes you feel

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<v Speaker 1>like you're doing something for a reason, and like that

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<v Speaker 1>was kind of the first time that I felt like

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<v Speaker 1>I was good at what I was doing. Meg played

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<v Speaker 1>sports in high school, but said she was never the

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<v Speaker 1>best on the team. She was a good student but

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<v Speaker 1>usually got bees. But in the kitchen, she felt like

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<v Speaker 1>she excelled and she felt right at home and accepted

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<v Speaker 1>they thought it was cool that I was the weird

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<v Speaker 1>Risotto kid. I mean, like if like it felt right.

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<v Speaker 1>She started off college at BU. She then transferred back

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<v Speaker 1>home and went to University of Virginia. While working at

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<v Speaker 1>two restaurants. Basically worked like forty hours a week at

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<v Speaker 1>two different jobs and went to school. And then I

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<v Speaker 1>graduated and immediately moved to New York. What you got there?

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<v Speaker 1>She applied for about twenty five jobs and restaurants before

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<v Speaker 1>she even got one break. I've got a job working

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<v Speaker 1>with a really amazing pastry chef. I never wanted to

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<v Speaker 1>do pastry, like I was always uh cook and I

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<v Speaker 1>never thought pastry was where I was going to go.

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<v Speaker 1>I thought like, I'll take this for a couple of months,

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<v Speaker 1>I'll figure out what I want to do, And turns

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<v Speaker 1>out I loved it. For Meg, this was a new

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<v Speaker 1>medium she could express herself with, like cooking, but more organized.

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<v Speaker 1>It made it really fun to be creative. I could

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<v Speaker 1>take these very specific ratios. It's like, you know that,

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<v Speaker 1>like this plus this plus this makes this like a

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<v Speaker 1>very specific it comes out the same every time. From that,

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<v Speaker 1>you can kind of morph it into what you want

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<v Speaker 1>to do. So she kept working in different kitchens, each

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<v Speaker 1>time picking up on more aspects that helped her understand

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<v Speaker 1>the business more and more, and she eventually found her

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<v Speaker 1>way to Vermont, where she ended up landing a huge

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<v Speaker 1>gig running the bakery and an esteemed farm and restaurant

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<v Speaker 1>in Charlotte, where she could only make a menu based

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<v Speaker 1>off of what was seasonally available at local farms around her.

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<v Speaker 1>To have to think, like that is so great for

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<v Speaker 1>your brain and it's so great for creativity. You thrive

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<v Speaker 1>when you have constraints to work with them. Yeah, exactly. Yeah,

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<v Speaker 1>like having parameters where it's like, okay, like you only

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<v Speaker 1>have rhubarb for two weeks. Good luck. By the time

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<v Speaker 1>she got into the swing of things at this farm restaurant,

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<v Speaker 1>Meg already had a decade of experience. This was a

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<v Speaker 1>great job, but by this point she knew enough about

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<v Speaker 1>baking and about the business itself to start concocting her

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<v Speaker 1>own ideas. I felt like there were parts of myself

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<v Speaker 1>that I was like tamping down constantly, which is just

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<v Speaker 1>what you do when you work for someone else. Is

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<v Speaker 1>like you're constantly doing what other people tell you do,

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<v Speaker 1>and that's part of the job. Meg was running the

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<v Speaker 1>kitchen here when COVID hit, and like most restaurants, hers

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<v Speaker 1>pivoted to pick up and delivery and they were slammed.

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<v Speaker 1>It was especially now when she got overworked that she

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<v Speaker 1>started squirreling away ideas for Doss Butterhouse a dream bakery

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<v Speaker 1>where she had the freedom to make what she wanted

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<v Speaker 1>to make, which had like sprinkles and like salt and

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<v Speaker 1>all of these things that like I loved um and

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<v Speaker 1>especially like during COVID it was almost like a coping

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<v Speaker 1>mechanism of like being so insanely busy that I wanted

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<v Speaker 1>to cry, and then coming home and like thinking about

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<v Speaker 1>what I would do better if I did it myself.

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<v Speaker 1>And then late she got hit by a rogue wave.

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<v Speaker 1>Even though the restaurant had one of the best season

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<v Speaker 1>had ever had, they started letting people go. Yeah, they

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<v Speaker 1>laid off a huge part of their staff, including myself.

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<v Speaker 1>There were a lot of really amazing people that I

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<v Speaker 1>worked with. It was really surprising and really sad. Yeah,

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<v Speaker 1>it kind of sucked. What were your initial feelings when

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<v Speaker 1>you think I can conflantly say a workaholic, Um, well,

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<v Speaker 1>suddenly without a job and a job that you were

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<v Speaker 1>very intimately tied to running this entire kitchen, I I

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<v Speaker 1>kind of and this, I don't. I know that a

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<v Speaker 1>lot of people wouldn't do this. I basically, within like

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<v Speaker 1>three days, was like, Okay, I've been thinking about Doss

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<v Speaker 1>butter House. I guess I'll just make dossboter House a thing.

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<v Speaker 1>She did make Doss butter House a thing, in case

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<v Speaker 1>you're wondering. The awesome name is inspired by German pastries

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<v Speaker 1>and her love for pretty much all things German. I

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<v Speaker 1>was really inspired by like Grimm's fairy tales with like

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<v Speaker 1>the gingerbread House, where it's just like a big plable

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<v Speaker 1>house full of butter instead of candy, because I don't

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<v Speaker 1>like candy. I like better. Meg was laid off in October,

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<v Speaker 1>so she was looking down the barrel of starting Dust

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<v Speaker 1>butter House in the holiday season. I knew that the

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<v Speaker 1>big thing I wanted to do was Thanksgiving, though, because

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<v Speaker 1>I knew that Thanksgiving was like, it's a huge thing

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<v Speaker 1>in Charlotte. It was a huge thing at the farm.

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<v Speaker 1>The farm where she had just worked sold about sixty

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<v Speaker 1>pies that last Thanksgiving, which is a lot for this

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<v Speaker 1>little community. I just kind of started putting the word

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<v Speaker 1>out that, like, they're still gonna be pies in Charlotte.

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<v Speaker 1>Nobody worried this is gonna be fine. Dust butter House

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<v Speaker 1>is here to say Thanksgiving. Suffice to say it did.

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<v Speaker 1>And so we had a hundred thirty pies. You as yourself.

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<v Speaker 1>Dust Butterhouse sold more pies over double what we made

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<v Speaker 1>the farm the year before, full restaurant that you had

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<v Speaker 1>worked out before. She started doing events, gathering equipment and researching, licensing,

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<v Speaker 1>learning QuickBooks, all the things you've got to do to

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<v Speaker 1>start a business, and the whole time baking like a madwoman,

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<v Speaker 1>posting up at a local restaurant that lets her bake

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<v Speaker 1>in the kitchen and set up a table for pick

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<v Speaker 1>up at the front door. So what was the initial response.

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<v Speaker 1>I think people loved it. I have a lot of

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<v Speaker 1>repeat customers, like every week repeat customers, which is really

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<v Speaker 1>really nice. Besides loving her community and wanting to serve

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<v Speaker 1>them on a personal level, she was making her first

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<v Speaker 1>awesome decision as a business owner. The farm she worked

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<v Speaker 1>at was known for their pastries in Charlotte, and that

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<v Speaker 1>went away. Meg was now filling a gap in the

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<v Speaker 1>market in the best way possible. Yeah. When I started,

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<v Speaker 1>it was like I want everybody here to know that,

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<v Speaker 1>like pies are gonna be fine. You're gonna have pies

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<v Speaker 1>and you're gonna have cookie boxes, Like no one is

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<v Speaker 1>going to forget about you. We'll get back to our

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<v Speaker 1>store in a second. First, a word from Express Employment Professionals.

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<v Speaker 1>A strong work ethic, takes pride in a job well done,

0:12:10.200 --> 0:12:14.839
<v Speaker 1>sweats over the details. This is you. But to get

0:12:14.880 --> 0:12:18.520
<v Speaker 1>an honest day's work, you need a response, You need

0:12:18.559 --> 0:12:23.640
<v Speaker 1>a call back, You need a job. Express Employment Professionals

0:12:23.640 --> 0:12:26.800
<v Speaker 1>can help because we understand what it takes to get

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<v Speaker 1>a job. It takes more than just online searches to

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<v Speaker 1>land a job. It takes someone who will identify your talents,

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<v Speaker 1>a person invested in your success. At Express, we can

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<v Speaker 1>even complete your application with you over the phone, will

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<v Speaker 1>right company. Plus, we'll never charge a fee to find

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<v Speaker 1>or on the Express Jobs app. Now back to on

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<v Speaker 1>the job. Back in the kitchen where we started this episode,

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<v Speaker 1>Mega's finishing up baking and putting together some orders for

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<v Speaker 1>pickup during the holiday season. Her pies blue people away

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<v Speaker 1>and the community is really rallying around her. Now, even

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<v Speaker 1>six months in and the variety of pastries she's putting

0:13:25.280 --> 0:13:29.040
<v Speaker 1>together today is mouth watering. These are like a nutty

0:13:29.080 --> 0:13:32.319
<v Speaker 1>and current ruggle off. This is the lemon poppy orcott case.

0:13:32.400 --> 0:13:35.520
<v Speaker 1>These are the chocolate brownies with hazel nuts, and there's

0:13:35.520 --> 0:13:38.360
<v Speaker 1>like hazelnut praline kind of throughout it. She's of course

0:13:38.440 --> 0:13:41.640
<v Speaker 1>got those insane chocolate chip cookies from earlier with big

0:13:41.679 --> 0:13:45.120
<v Speaker 1>flaky salt on them. She's got a crazy delicious banana

0:13:45.160 --> 0:13:49.000
<v Speaker 1>bread cake with milk, chocolate, butter cream and hints of coffee. Oh,

0:13:49.200 --> 0:13:52.240
<v Speaker 1>the pecan tart. There's candies, two more oranges in it.

0:13:52.559 --> 0:13:54.040
<v Speaker 1>Um a little bit of time and a little bit

0:13:54.040 --> 0:13:57.280
<v Speaker 1>of honey. And these nice little cardboard boxes tied up

0:13:57.280 --> 0:13:59.600
<v Speaker 1>with thread. They look like you're giving away a little presents.

0:14:00.640 --> 0:14:05.720
<v Speaker 1>People treating themselves. It's hard right now. It's hard out there.

0:14:07.360 --> 0:14:09.839
<v Speaker 1>Just as we're talking, a woman comes in to pick

0:14:09.920 --> 0:14:12.720
<v Speaker 1>up her order. Her name is Charlotte. He's getting lemon

0:14:12.760 --> 0:14:15.439
<v Speaker 1>poppy cake and the banana bread cake. My family is

0:14:15.480 --> 0:14:20.400
<v Speaker 1>addicted to Meg's baking so inventive. It's like, I can't

0:14:20.400 --> 0:14:24.600
<v Speaker 1>even fathom how delicious everything is and how creative. I

0:14:24.640 --> 0:14:28.960
<v Speaker 1>would say my favorite was Thanksgiving magnate a chocolate silk

0:14:29.000 --> 0:14:32.240
<v Speaker 1>pie that is literally the best thing I ever ate.

0:14:32.880 --> 0:14:35.520
<v Speaker 1>She also raised about the scones, which she says live

0:14:35.600 --> 0:14:38.200
<v Speaker 1>up to the Doss Butterhouse name, Like you know, there's

0:14:38.280 --> 0:14:40.440
<v Speaker 1>like a stick of butter in each one, but it's

0:14:40.480 --> 0:14:43.720
<v Speaker 1>so worth it. Yeah you don't care, Yeah, exactly, It's

0:14:43.800 --> 0:14:46.080
<v Speaker 1>really good. Do you pick up every week? I do?

0:14:46.240 --> 0:14:48.960
<v Speaker 1>I do. This is such a great addition to the

0:14:49.040 --> 0:14:54.880
<v Speaker 1>area to have this quality of pastry and cakes and inventiveness.

0:14:55.560 --> 0:14:57.720
<v Speaker 1>You know, there's nothing like this around here. So what

0:14:57.840 --> 0:15:04.360
<v Speaker 1>Meg is doing is fantastic. Charlotte really lingers for a

0:15:04.360 --> 0:15:08.320
<v Speaker 1>few minutes, box in hand with endless compliments. Meg is

0:15:08.360 --> 0:15:11.400
<v Speaker 1>standing about ten feet away while Charlotte turns from me

0:15:11.520 --> 0:15:15.040
<v Speaker 1>to her, raving about her food from the New York area,

0:15:15.280 --> 0:15:17.000
<v Speaker 1>and this is the kind of stuff like you go

0:15:17.080 --> 0:15:19.840
<v Speaker 1>to New York City and buy and pay sixty dollars.

0:15:20.720 --> 0:15:22.400
<v Speaker 1>I can see that Meg is kind of rubbing her

0:15:22.440 --> 0:15:25.400
<v Speaker 1>hands together, smiling out her mask and saying thank you.

0:15:25.920 --> 0:15:29.920
<v Speaker 1>It's kind of obvious that she's a little uncomfortable. It's like,

0:15:29.960 --> 0:15:32.920
<v Speaker 1>I really recognize, like, not only you so talented, but

0:15:33.000 --> 0:15:41.480
<v Speaker 1>the quality and what you're doing is amazing. Yeah, yeah,

0:15:41.880 --> 0:15:44.960
<v Speaker 1>how do you feel now that you're finally making these

0:15:45.000 --> 0:15:47.440
<v Speaker 1>things you've been creating in your head this whole time

0:15:47.600 --> 0:15:53.520
<v Speaker 1>and seeing people buy them? It's so complicated. It's such

0:15:53.560 --> 0:15:59.280
<v Speaker 1>a complicated emotion because I have always worked in a basement,

0:16:02.640 --> 0:16:04.880
<v Speaker 1>and like I would meet people that would be like,

0:16:04.920 --> 0:16:07.080
<v Speaker 1>oh my god, you're the baker. Oh that's so exciting,

0:16:07.120 --> 0:16:09.880
<v Speaker 1>and like that's really nice to hear it. But it's

0:16:09.920 --> 0:16:12.960
<v Speaker 1>like it's really overwhelming when it's oh, what you mean

0:16:13.040 --> 0:16:15.520
<v Speaker 1>is you you were removed from the customer for all

0:16:15.520 --> 0:16:18.840
<v Speaker 1>these years? Yeah, and so like that. It's like the

0:16:18.880 --> 0:16:22.520
<v Speaker 1>face to face interactions. I mean, I get really uncomfortable

0:16:22.520 --> 0:16:24.800
<v Speaker 1>when people like even say like I like your shoes.

0:16:25.200 --> 0:16:28.520
<v Speaker 1>So when it's something that like you've put your heart

0:16:28.560 --> 0:16:31.520
<v Speaker 1>and soul into, like your whole life. I mean, like

0:16:31.520 --> 0:16:34.640
<v Speaker 1>even Charlotte earlier today she was she was telling me

0:16:34.680 --> 0:16:36.680
<v Speaker 1>how much she loved all your food, and she's very

0:16:36.680 --> 0:16:39.960
<v Speaker 1>emphatic about it in front of you. How did that

0:16:40.000 --> 0:16:42.680
<v Speaker 1>make you feel? Well? While she was saying all that.

0:16:43.240 --> 0:16:44.800
<v Speaker 1>I don't know if you saw me, but I was

0:16:44.880 --> 0:16:49.840
<v Speaker 1>like basically like up against the wall. Yeah. I almost

0:16:49.840 --> 0:16:56.120
<v Speaker 1>cried then too. It's hard it's like really great, but

0:16:56.200 --> 0:16:59.560
<v Speaker 1>it's also it's scary because it's I think it puts

0:16:59.560 --> 0:17:02.960
<v Speaker 1>a lot of pressure not to fail, and I'm somebody

0:17:03.040 --> 0:17:08.520
<v Speaker 1>who really really tries hard not to fail. So it

0:17:08.680 --> 0:17:12.040
<v Speaker 1>just like adds on this other level of like, now

0:17:12.080 --> 0:17:19.760
<v Speaker 1>they know who you are, your business is you? What

0:17:19.840 --> 0:17:24.359
<v Speaker 1>do you think? Will you buy my stuff? Like? What

0:17:24.480 --> 0:17:28.200
<v Speaker 1>do you do? You like my stuff? Do you like me?

0:17:28.359 --> 0:17:32.879
<v Speaker 1>Because my stuff is me? So it's like you need

0:17:32.920 --> 0:17:36.160
<v Speaker 1>that response like you in order for your business to continue.

0:17:36.240 --> 0:17:37.960
<v Speaker 1>It's like you need be able to be like, yes,

0:17:38.000 --> 0:17:40.920
<v Speaker 1>I like your stuff and I'll buy it. So, like

0:17:41.600 --> 0:17:45.360
<v Speaker 1>it's not just putting yourself out there, it's so much

0:17:45.359 --> 0:17:51.320
<v Speaker 1>more than that. Meg Dawson has taken a huge risk

0:17:52.000 --> 0:17:54.280
<v Speaker 1>venturing off on your own and starting a business in

0:17:54.359 --> 0:17:57.560
<v Speaker 1>any time. Covid Aside is kind of a crazy thing

0:17:57.600 --> 0:17:59.879
<v Speaker 1>to do when you look at it on paper. There's

0:18:00.080 --> 0:18:02.600
<v Speaker 1>so many new skills you need to learn just to

0:18:02.760 --> 0:18:04.720
<v Speaker 1>do the thing you started the business for in the

0:18:04.760 --> 0:18:09.280
<v Speaker 1>first place, and then still anything can happen. But Meg,

0:18:09.840 --> 0:18:12.960
<v Speaker 1>that's what working in restaurants has always been for her, chaos,

0:18:13.720 --> 0:18:18.240
<v Speaker 1>except this time it's hers. I have never felt more

0:18:18.280 --> 0:18:24.440
<v Speaker 1>creatively free I've never felt more connected to the farmers

0:18:24.480 --> 0:18:27.320
<v Speaker 1>that were like I'm using, I've never felt more connected

0:18:27.359 --> 0:18:30.720
<v Speaker 1>to my other friends who have businesses. So far, I

0:18:30.760 --> 0:18:33.240
<v Speaker 1>haven't screwed up too big, but like, I know that

0:18:33.240 --> 0:18:36.240
<v Speaker 1>that's on the horizon um and I just have to

0:18:36.280 --> 0:18:41.600
<v Speaker 1>be like ready and okay with it. Maybe it's not

0:18:41.680 --> 0:18:45.119
<v Speaker 1>surprising she's got such a good star. Meg's always thrived

0:18:45.200 --> 0:18:48.520
<v Speaker 1>under constraints, figuring out how to express herself within the

0:18:48.520 --> 0:18:53.240
<v Speaker 1>parameter she's been given. That's just her personality, But I

0:18:53.240 --> 0:18:55.359
<v Speaker 1>think there's something in that we can all take a

0:18:55.359 --> 0:19:02.480
<v Speaker 1>piece of. This pandemic has totally changed our fundamental understanding

0:19:02.480 --> 0:19:04.960
<v Speaker 1>of work and what we do. It's put a lot

0:19:04.960 --> 0:19:07.720
<v Speaker 1>of us without work, or made us see that those

0:19:07.800 --> 0:19:10.600
<v Speaker 1>jobs we thought would always be there could go away

0:19:10.680 --> 0:19:15.600
<v Speaker 1>at any time. That's scary, But the reality is jobs

0:19:15.640 --> 0:19:20.960
<v Speaker 1>aren't going away. They're just changing inevitably, and that leaves

0:19:21.000 --> 0:19:23.919
<v Speaker 1>each of us with a choice to be afraid of

0:19:23.960 --> 0:19:27.720
<v Speaker 1>this big, scary, changing world or figure out how to

0:19:27.800 --> 0:19:35.080
<v Speaker 1>evolve and thrive within it. A lot of us, maybe

0:19:35.119 --> 0:19:38.040
<v Speaker 1>even you listening, we found ourselves out of a job

0:19:38.119 --> 0:19:42.520
<v Speaker 1>and thinking about doing something totally different, making your own job,

0:19:43.000 --> 0:19:46.280
<v Speaker 1>and then immediately thinking it's too risky. Who knows what

0:19:46.359 --> 0:19:48.480
<v Speaker 1>the world will look like even a year from now.

0:19:49.160 --> 0:19:51.760
<v Speaker 1>But the thing is doing what you love for work

0:19:52.119 --> 0:19:56.120
<v Speaker 1>has always been risky and always will be and anything

0:19:56.160 --> 0:20:00.440
<v Speaker 1>could always happen any time. Yeah, that is owning a

0:20:00.520 --> 0:20:06.879
<v Speaker 1>business is is you're just constantly pivoting and constantly looking

0:20:06.920 --> 0:20:09.879
<v Speaker 1>at what worked and what didn't and moving forward like

0:20:10.080 --> 0:20:16.440
<v Speaker 1>you have to move forward. Life is just uncertain and stressful.

0:20:17.160 --> 0:20:19.800
<v Speaker 1>And even with all the stress of starting Duss Butterhouse,

0:20:20.160 --> 0:20:23.439
<v Speaker 1>when Meg is feeling overwhelmed, do you remember something she

0:20:23.520 --> 0:20:26.600
<v Speaker 1>was told during her first big pastry job back in Manhattan,

0:20:26.960 --> 0:20:30.479
<v Speaker 1>words of wisdom from her baking mentor Caitlin. The first

0:20:30.520 --> 0:20:35.080
<v Speaker 1>time I burned an entire batch of cakes, she threw

0:20:35.119 --> 0:20:38.000
<v Speaker 1>it away and she goes, it's a lesson in loss.

0:20:38.119 --> 0:20:43.840
<v Speaker 1>It's just cake. And I think about that like every day,

0:20:44.000 --> 0:20:47.800
<v Speaker 1>anytime anything is going bad. It's like I am like

0:20:47.920 --> 0:20:50.880
<v Speaker 1>a child. I'm playing with cookies all day, Like this

0:20:50.960 --> 0:20:55.560
<v Speaker 1>is the best job, Like how many people get to

0:20:55.600 --> 0:21:07.439
<v Speaker 1>do that for on the job. I'm otis gray to

0:21:07.480 --> 0:21:10.640
<v Speaker 1>see all of Meg's amazing pastries and follow her business

0:21:10.680 --> 0:21:14.199
<v Speaker 1>as it grows, find her on Instagram at DOS Butterhouse.

0:21:14.520 --> 0:21:16.240
<v Speaker 1>We'll put a link for this in the description of

0:21:16.240 --> 0:21:25.000
<v Speaker 1>the show. Thanks for listening to On the Job, brought

0:21:25.040 --> 0:21:28.720
<v Speaker 1>to you by Express Employment Professionals. This season of On

0:21:28.760 --> 0:21:32.040
<v Speaker 1>the Job is produced by Audiation. The episodes were written

0:21:32.040 --> 0:21:35.480
<v Speaker 1>and produced by me Otis Gray. Our executive producer is

0:21:35.520 --> 0:21:38.439
<v Speaker 1>Sandy Smallens. The show is mixed by Matt Noble for

0:21:38.480 --> 0:21:42.080
<v Speaker 1>Audiation Studios at The Loft and Bronxville, New York. Music

0:21:42.160 --> 0:21:45.520
<v Speaker 1>by Blue Dot Sessions. Find us on I Heart Radio

0:21:45.600 --> 0:21:49.119
<v Speaker 1>and Apple Podcasts. If you liked what you heard, please

0:21:49.119 --> 0:21:52.199
<v Speaker 1>consider rating and reviewing the show on Apple Podcasts or

0:21:52.200 --> 0:21:55.320
<v Speaker 1>wherever you listen. We'll see you next time. For more

0:21:55.359 --> 0:22:03.520
<v Speaker 1>inspiring stories about discovering your life's work, Ariation