I’ve just started my Keto adventure and I’m about a month in. from 283 I’ve dropped to 268, feel great, and so far everything has been excellent. I am in a plateau but as a woman, I’m really not worried about it from what the Keto Dudes podcast has said that sounds pretty normal. I’ll get worried about it in a month or two.
However, my troubles at work are starting to weigh on me and I’d like some advice or to hear how other bakers/chefs/food service workers deal.
I’m a professional baker which has suddenly become weird/ethically frustrating? I can’t or rather don’t eat anything I bake anymore. My boss is becoming more and more annoyed by this, particularly when I make a roux based soup and ask a coworker to taste for seasoning. I know it sounds like, eh what’s a teaspoon? But I would say that like 10 times a day and all of a sudden I’ve had more then a day’s carbs just tasting stuff. Just seasoning one soup I might taste it 3-5 times and bang 10g carbs.
I can already tell this Keto situation is not going to be a short term change for me. I haven’t felt this good in a decade and based on my family history of diabetes/heart disease/etc there is no way I am not following this diet.
I also feel like by baking and selling bread, cakes, etc I’m sort of doing a public disservice. I mean it’s my trained skill and I’m not making anyone buy bread but it’s still bothering me. That argument that I’m not forcing anyone to buy bread is a cop out and I know it.
Am I being silly? Should I just ignore my coworkers and hold to my values and hope they sort of get over it? I’ve sort of considered the prospect of working in a different kitchen but this is actually a pretty good job. I could try to get out of baking and more into the prep/cooking but…that’s not my strength. I’m the wedding cake person
Essentially, has work ever gotten in the way of your ability to follow your diet and if so what did you do?
Thanks to anyone who reads this in advance. -CJ