Upper Midwest Gourmet

Well, my friends, it is time for me to say good-bye. Some of you know this already but for those of you that don’t, I am moving to Urbana, Illinois on Saturday, August 30. That means that my last day hear at Upper Midwest Gourmet is this Friday, August 29. I am moving to Urbana to attend the School for Designing a Society. SDaS was started by a group of people, including Patch Adams (remember that movie about the crazy doctor played by Robin Williams? well it’s based on a true story), that believe that we really can change the world. So this fall I will be with between 15-20 other people discussing where society is at, where we see it going, where we want it to go, and how we are going to get it there. We will all be working on projects (individual and/or group) that actually implement the things that we will be discussing. I am extremely excited to be involved in SDaS. I think it is going to be a fantastic experience. It does, however, make working in Minnesota a bit difficult. It would be a rather nasty commute, don’t you think?

 I want to tell you all that you have been absolutely lovely. I have thoroughly enjoyed working with all of you. You have made me laugh and made me cry (well, almost). It has been my pleasure to have had the priveledge of working with all of you. You guys rock! Thank you for all the memories; shows, barista jams, gelato, coffee (which, much to the dismay of the guys at UMG, I still do not drink), mispronouncing words, silly sayings, and just laughing in general. I’ve really loved it here. Thank you so much for everything.

Every time I hear a phone ring I will look around like a crazy person needing to answer it. And then I’ll remember that it is no longer for me and I’ll laugh at my silliness. Thank you again for everything. Don’t forget to work hard AND play hard! You are all wonderful.

“It’s a beautiful day at Upper Midwest Gourmet. This is Kelsey.” I’m going to miss helping you.

I made my first gelato this week. It was actually a pineapple sorbetto (made with pineapple iperfrutta) and a panna cotta gelato (made with panna cotta delipaste and the nevepann bavierra base). It was a very interesting experience. First I would like to note that making gelato and sorbetto is very hot work. We were using a hot process and, as it was a hot day outside, it got rather warm here in our showroom. I had no idea that things could get so warm just by making gelato. Other than things being a bit steamy, it was actually a pretty interesting process.           

Read the rest of this entry »