Meet the Baker's Son
by Marc Arthur
a bakery in a place like this is harder work than people think.
There's likely to be power outtages, big storms, or a supply boat
that doesn't come in on the day Mom is catering a big wedding. So
I end up running around trying to make other arrangements.
I get up at 5:00 every norning to start the pastries while dad
bakes the bread. You'd think the good thing about working for your
family would be job security, but actually I've been fired several
times. We tease each other a lot to help stay awake in the early
hours, and I get cracked on more than my share.
I was born while my parents still lived in Miami; we moved here
when I was seven. At first I really hated Harbour Island: Nothing
to do, no movies, fast food. I didn't begin to appreciate the place
until I went away to work in Nassau the summer I was 17. I realized
what an advantage it is to not have to get in a car and fight traffic
every time you go somewhere.
Still, I'm ready to see the world. First I'm off to work at a bakery
in New York, and then I plan to take courses at the National Baking
Center in Minnesota. I might try to line up some other adventures
in the States, too. On of the advantages of working at Arthurs is
that people from all over the world come through here, so I've made
a lot of friends and contacts from many places. People say I've
got my dad's sociability. But I don't talk near as much as he does.
My older brother Eugene is the quiet one. He likes to fix things.
You should see the way he jacked up our golf cart. Just like a big-wheels
thing I like best about working with family is that they trust me.
I run the bakery by myself when my parents are off-Island, and they
always trust my taste if I want to try something new. It's the science
part of cooking that interests me. You throw together flour and
water, and you should get paste. But with just a few extra ingredients
it can turn into something wonderful. My favorite is the cookies.
And my cinnamon danish always sell out.
Not that I'm so sure I want to be a baker as a career. I'd like
to try lots of things. I had a blast that season in Nassau working
as tour director for a cruise company. We hosted beach parties,
and I arranged all the food, music, and activities. And I got to
do some underwater photography which I really love. I also would
like to learn more about the computer, and to do some writing: short
stories or screenplays. I guess I got that from dad too.
It would be easy to get distracted living in a beautiful place
like this with all the beaches and visitors. One of the things that
helps me stay focused is my upbringing as a Jehovas Witness; it's
prety disciplined. That's what you need to run a business or anything.
You've got to work toward being what you want to be. Like if you
want to be a chef you've got to take the steps to become one.
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