{"id":3454,"date":"2014-11-04T12:00:33","date_gmt":"2014-11-04T12:00:33","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=3454"},"modified":"2014-11-03T23:50:08","modified_gmt":"2014-11-03T23:50:08","slug":"ty-mecozzi-bread-le-marais-bakery-bistro","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/ty-mecozzi-bread-le-marais-bakery-bistro\/","title":{"rendered":"Ty Mecozzi \/ Bread \/ Le Marais Bakery &#038; Bistro"},"content":{"rendered":"<p><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2014\/10\/Ty-31.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-3456\" title=\"Ty Mecozzi \/ Bread \/ Le Marais\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2014\/10\/Ty-31-e1412953801820.jpg\" alt=\"\" width=\"590\" height=\"590\" \/><\/a><em>It&#8217;s hard not to have a weak spot for freshly baked bread. Dorothy grew up on the memory of her mother scraping together a new loaf each morning, so accustomed to the routine of it that she didn&#8217;t use any measuring cups. And it&#8217;s still on our bucket list to do like Meryl Streep in <a href=\"http:\/\/www.imdb.com\/title\/tt1230414\/\" target=\"_blank\">It&#8217;s Complicated<\/a> and bake up our very own croissants from scratch. In the meantime, we&#8217;ll live vicariously through Ty, whose passion for baking is not hard to imagine. <\/em><\/p>\n<p><em><strong>When did you know that you wanted to work in food?<\/strong><\/em><\/p>\n<p>My \u2018aha\u2019 moment came when I worked the caf\u00e9 at <a href=\"http:\/\/www.lemaraisbakery.com\/\" target=\"_blank\">Le Marais<\/a>. In the early mornings, our old bread baker (and now good friend) Matius, would be dancing in front of a steaming fire as the butteriness of fresh croissants warmed the bakery. I watched him for a couple weeks before I had the nerve to start asking him questions; and when I did, that\u2019s when I knew it would be a baker\u2019s life for me.<em> <\/em><\/p>\n<p><em> <\/em><\/p>\n<p><em> <\/em><\/p>\n<p><strong><em>How<\/em><em> <\/em><em>did<\/em><em> <\/em><em>you<\/em><em> <\/em><em>get<\/em><em> <\/em><em>your<\/em><em> <\/em><em>current<\/em><em> <\/em><em>good<\/em><em> <\/em><em>food<\/em><em> <\/em><em>job<\/em><em>? <\/em><\/strong><\/p>\n<p>My good food job came from the gracious hands of Patrick, the owner of Le Marais Bakery&amp;Bistro. I told him I would fill some of his barista shifts in the caf\u00e9 if he gave me a chance at baking. At first, I think he thought I was crazy. I don\u2019t think that\u2019s changed though.<\/p>\n<p><strong><em>How<\/em><em> <\/em><em>did<\/em><em> <\/em><em>your<\/em><em> previous work or life experience prepare <\/em><em>you<\/em><em> for a <\/em><em>good<\/em><em> <\/em><em>food<\/em><em> <\/em><em>job<\/em><em>?<\/em><\/strong><\/p>\n<p>Honestly, baking has been the only job where I have had to use all of what life has taught me to make it through the tough times. Patience, endurance, practice, and lots and lots of forgiveness. You can\u2019t be too hard on yourself. There will always be another bake.<\/p>\n<p><em><strong>What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream? <\/strong><\/em><\/p>\n<p><em><strong> <\/strong><\/em>I think the greatest obstacle in this industry is starting. Le Marais started just over a year ago now, and we\u2019ve already grown into a Bistro. We\u2019ve gone from a staff of ten to a staff of thirty or more . . . and the place hasn\u2019t burned down yet! Starting any business comes with its list of struggles. I have found that it\u2019s better to tackle the struggles head on, and with a team. I can\u2019t do it by myself. Sometimes I need a leader to guide me. Sometimes I need a companion to help me with a task. I think the most important thing with obstacles is having a team that truly wants it. That\u2019s all anyone could ask for.<\/p>\n<p><em><strong>What can you identify as the greatest opportunities in food right now?<\/strong><\/em><\/p>\n<p>Well, that depends on the person. If you want to learn, there will always be an opportunity waiting for you. You just have to ask.<\/p>\n<p><em><strong>If you could be compensated for your work with something other than money, what would it be?<\/strong><\/em><\/p>\n<p>Flour, water, salt, and fire.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s hard not to have a weak spot for freshly baked bread. Dorothy grew up on the memory of her mother scraping together a new loaf each morning, so accustomed to the routine of it that she didn&#8217;t use any measuring cups. And it&#8217;s still on our bucket list to do like Meryl Streep in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[11],"class_list":["post-3454","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-culinary"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ty Mecozzi \/ Bread \/ Le Marais Bakery &amp; Bistro - Good Food Jobs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.goodfoodjobs.com\/blog\/ty-mecozzi-bread-le-marais-bakery-bistro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ty Mecozzi \/ Bread \/ Le Marais Bakery &amp; Bistro - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"It&#8217;s hard not to have a weak spot for freshly baked bread. 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