My last day at Bolthouse Farms was last Friday, and this week I have started my new role as a food scientist at Dreyer’s Grand Ice Cream working on the Haagen Dazs team. My first day was full of new things and new people, and I’m excited to be challenging myself to learn about a whole new category and step outside of my professional comfort zone. Plus, I’ve always wanted to work in ice cream, so this is a nice check on the professional bucket list!
I like to share little bits of my life here on the blog to keep it real and slightly autobiographical, mostly because it’s fun for me to look back and see how far I’ve come over the years. This new job will certainly be challenging and is already proving to be far more busy than my last job, and I am giving myself the time I need to adjust to this new work-life balance and being back to working 40-50 hours full-time instead of my past work from home life over the last year.
Even with this adjustment, I made myself a goal to try to accomplish at least two posts a week here on the blog. I’m so proud of the growth I’ve seen over quarantine, and I love being able to capture my ideas (some better than others) and share them here. I want to keep that momentum going as much as I can here, although the content might be a little more sporadic and different. Meal prepping will probably be back in full force opposed to leisurely, work from home recipes, along with a lot of healthy meals that I plan to make to help balance out all of that ice cream I’ll be eating on the day-to-day (it’s a hard job, but somebody’s gotta do it!).
I hope to keep seeing you all around the blogging world as I adjust to this new role and go back to my pre-pandemic lifestyle. Thanks for reading and growing this little blog of mine with me!
Some fun pictures below from my time at Bolthouse as well. Good memories, but onto new things!