Wherever you go, there you are.

Looking at the Creative Caves where people do their work, we are drawn to those who buck convention and do it wherever they happen to land. No ergonomic studies, market research, triple-net leases, office furniture, telephone systems, alarms, professional liability insurance, ad nauseum. Some people simply leap into the void and find their calling. And it's thrilling when it works, as in the case of Alison Turner.

It seems Alison was a slave to her Blackberry and the treadmill of unseemly corporate life. In spite of the great pay, she threw off the yoke and hit the road, stumbled alone in the wilderness for a time, then found herself a new life's purpose. It's a beautiful story - maybe a fantasy for most - but there is wisdom in striving to live up to this simple axiom:

"Every day, try to do something that you love."







You can read all bout Alison and see her great photos here:  http://www.alisonslife.com/

A Baker's Dozen

Jodie Chavious is a rare talent in the Sacramento area - a Cordon-Bleu trained pastry chef. She worked at many of the area's top-notch restaurants before happily settling in at Taylor's Kitchen and Taylor's market. Restaurant folks are pretty nomadic by nature, carving out temporary work space where they can find it and sharing with (or surrendering to) others for multiple uses. So it's pretty remarkable - almost luxurious - that Jodie can count on a dedicated patisserie station every work day at 8:00 AM. Come 4:00 PM her space transitions to 'Garde Manger' - salad & cold plate prep - for the evening restaurant shift.

A place for everything; everything in its place

A major 'perq' at Taylor's Kitchen is the view. Most kitchens are dark, hot and stuffy - you can read Anthony Bourdain to learn how frightening many a four-star kitchen can be (you may not want to know). Taylor's, on the other hand, has fresh air, good light and endlessly entertaining views of the Light Rail Station antics across the street. 

A room with a view

First thing Monday morning, Jodie pulls eggs and butter out of the fridge to warm up and heads to the market next door to see what she needs to create. Cookies, cakes, pies, brownies - whatever has sold well over the weekend will need replenishing. Come Wednesday she begins preparing the week's dessert menu for the dining room, using fresh seasonal materials from the market. The best part of the job? Every day is different - the seasonal variety, ebb and flow of demand and special orders keeps it all interesting.

Canine haute cuisine

Adding to the variety, Jodie moonlights baking gourmet dog biscuits. Her  brand, 'Give the Dog a Bone' is available at Taylor's and at fine pet supply stores throughout the Sacramento area. The restaurant is dark Mondays and Tuesdays, so it's a perfect time for the night shift to pump out delectable, high-grade doggie treats.

Swing shift baking crew - woof!

It is remarkable how efficient her tiny kitchen workspace is, serving four distinct functions nearly round the clock. It's truly one of the hardest working spaces in show business.

Jodie Chavious is an Alaska native, dog lover and pastry chef extraordinaire.