In the end,
I returned to Melbourne
and started all over again,
looking for work.
I worked at a cake shop
run by a Greek owner,
a café that served high-end,
beautifully made cakes,
a tearoom inside the State Gallery,
and finally,
at a café that was rapidly growing
in Melbourne at the time.
I realized again
that wherever you work,
there is always something
to learn.
But my perspective
had started to change.
Rather than focusing only
on technique,
as I had before,
I found myself becoming more
interested
in how each shop was managed.
I wanted to understand,
in my own way,
what good management
really meant.
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