“The West End Partners, the redevelopers of the area along West Main Street, are planning a large market space to be built out over next year or so. It’s supposed to open in early 2014.
The idea is to have a dozen small-scale restaurants as well as coffee, beer and wine. There will be kitchens for smaller-scale projects, like incubators for people whose business models are too large for the cottage food law but too small for traditional commercial kitchens; a gluten-free kitchen and a confectionary kitchen.
The market part will emphasize local artisans, including a butcher shop to be run by a whole-animal butcher who moved West rose from in-house butcher to sous chef at Bouchon. Much of the food for sale will come from the commercial kitchens, and there will be a demo space as well.”
Fuck, I’m scared. Isn’t this the perfect opportunity for me? Is this what I’ve been waiting for? I want to open up a gelateria downtown and here comes a space that seems almost too perfect – kitchen space, in my preferred area – and on my time schedule. How can I ignore this?
I had placed the gelateria idea on the back burner; I haven’t worked on it in months. I’m so easily discouraged by other’s critiques and comments – and my own self-doubt…probably my own self-doubt more than anything. In an attempt to combat it, I’ve read dozens of quotes (and a book or two) by successful people about how one must silence the critics to move forward, but I find it impossible to silence the voices of doubt in my head.
The first step is to admit the fear – I’M FUCKING SCARED! Scared! Scared! Scared! Whew, that’s out of the way. The second step is to take one tiny tip-toe forward. I will call the redevelopers on Monday. No procrastination. What could it hurt?
Two-Bit Tart 