The life of a temp

On just a regular Monday I got a call from a temp agency that I have done some work for in the past.  They wanted to know if they could put me forward for a position, I said why not.  I think the whole world knows that I have been on the lookout for new opportunities.  The following day, half an hour before I was to head to my usual job, I got a phone call to say that the company wanted me and I was to start on Thursday. The only problem was I already had a job, although I had only been getting limited hours, I think my employer was still expecting me to work for them.

With my resignation letter in hand I approached my supervisor who didn’t think it was necessary for me to resign and that I could just take leave without pay.  It was very kind of them. However I did warn them that I may not return, they didn’t seem to mind.

The life of a temporary staff member is interesting.  The new work conditions, the personalities and team dynamic. These are some of my recent adventures.

  • I have been laughed at.  Apparently I am really bubbly and have lots of energy and that’s funny in a good way….  Looking around my office I could see how one may think I have been sprinkled with a little crazy dust.  How dare I come to work happy and stay that way for the whole day  😉
  • I have experienced one-upmanship.  I let the baby have their bottle, but in my head I was singing ‘Anything you can do, I can do better’. ha ha
  • I have been given the crap jobs that no one wants to do, but that’s pretty standard for temping.
  • I have been allocated work from the student who is currently studying to obtain the qualification I achieved 10 years ago.  I was offended for a second and then remembered I was being paid contractor rates.  If the organisation thinks that this is the best use of my time, then I’m not going to complain.  That’s money for jam.
  • Within 5 days I was drawn into office politics. I was asked to redo  work done by someone else and wasn’t allowed to tell her because she will get upset.  I warned that this was only going to end badly.
  • There are so many chiefs. Everyone other than my supervisor has an opinion on what I should be doing.
  • People who talk the talk but can’t walk the walk.  I love to talk and walk 😉
  • I have not heard from my contracting company, but that’s not a surprise. They have their money from the client.
  • I have never worked anywhere where the hours have been so flexiable. Leave early if you want too, if you can’t work 38 hours that’s ok. We don’t need to know the days you are working, we will know when you turn up.

Overall I have been pretty lucky. All of my temp positions have been good placements with great co-workers. I currently feel a little under utilised, I could really tighten up some of their processes for them. I guess it’s hard for an organisation to trust someone with the hard stuff when they know very little about me. I should probably be careful what I wish for.


Creating a sweet life

This year my career journey has been a rollercoaster and has included thoughts of real estate, volunteering abroad, horticulture and property development. Only to end up back at the original idea I had more than 15 years ago.  My latest thought is to be a Pastry Chef.

I have always loved food. I love to eat and I love to cook, particularly sweet things.  I have been inspired during my life by the amazing women in my family who could captivate a room with their cooking ability.

My Nonna was a whiz in the kitchen. I experienced wonderful home grown, homemade Italian food.  We didn’t really do dessert; some biscotti, crostoli, zeppole and cannoli that was about it, but that was enough. I have inherited from my nonna the art of being quick in life and in the kitchen.  I’m always in a hurry to get things done so I can move on to the next task. I can still hear her sometimes in her own creative English language Quicka! Quicka!

My Australian grandma was the queen of sponge cakes, powder puffs and potent trifles, a treasure of the local Country Women’s Association.  She passed over 20 years ago, but people still speak of her glorious cakes and desserts today.  I still recall her afternoon teas and suppers with a smile.  The development of my sweet tooth started at her house.

And then there is my mum, she is perfection in the kitchen.  Everything has to be made precisely and cooked and presented beautifully.  Everything is made with love and care.  I wish I had some of her patience.

Recently I wrote about An interview that could change my life.  I heard back and I was accepted.  I start my Hospitality Patisserie Course next week. I have enrolled fulltime, but I’m trying to be a little smart about it and have enquired about part time, so I can work a bit more on the side. Living on love will not pay the bills or any upcoming travel adventures.

It’s a little scary how things can happen so quickly. I think I am on the right track with Patisserie. Although I haven’t decided whether this is something I am doing to feed my passions or whether I will make a career out of it one day. I have been asked by many people what I will do when I finish the course, I honestly don’t know and I’m okay with that.

Life is an adventure and I’m just rolling with it.

Numbers 3 & 4 of 32: Fun in the Barossa Valley

3. Scarecrow Hunting: It started with a map, a car and a camera and ended after an awesome journey around the Barossa Valley.

The scarecrows appear as part of the biannual event, the Barossa Vintage Festival, which is the longest running wine festival in Australia.  The scarecrows are made by the community, school groups, families and businesses. They can be found in shop windows, farm paddocks, along the streetscape and household front gardens. Here are a couple of my favourites.

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Check out the event website for more photos.

I left the scarecrow hunt with grand plans to make my own scarecrow to watch over my vegetable garden. Stay tuned for photos.

4. Maggie Beer’s Farm Shop: I love food. I enjoy growing my own produce and making delicious food using whatever is in season.  Maggie Beer is one of my inspirations.  I didn’t know what to expect from my visit, but from the moment we arrived I was overwhelmed by the warmth and hospitality.  My visit to Maggie Beer’s Farm Shop can only be described as magical.

We strolled around the gardens, doing the nature walk and the farm walk and enjoyed watching the birds. We stayed for lunch and selected from the picnic style menu while enjoying a delicious wine.


Porcini Mushroom & Verjuice Pate Picnic Basket & the Seasonal Cheese Picnic Basket

It was a wonderful relaxed concept.  Our food arrived in actual baskets and we ate with our hands.  If the weather was better, it would have been perfect to sit on the lawn areas outside.

After picking up a few of Maggie’s goodies for the pantry we departed. If you are ever in the vicinity, I would highly recommend a visit.