[Risque Cakes]

I totally agree with this, right now I have in intern and she is more quiet than a mouse.

It's true she doesn't have the speed or experience, but she is methodical in her very quiet and efficient way.

She would make a great boh person.

I myself couldnt/wouldn't hire her since I'm so not busy most days, but when I get orders it's like POO hitting the fan and I have to get a cake, baked and totally decorated to go in less than 3 hours. If she came to me with more experience, I would give her a job on the spot!

But, she did say her next step is to work at a hotel to see if she's into production work.

I can only give her one instruction at a time, if I give her more than one...when I come to see how far she's gotten..she's doing stuff totally not the way I instructed..lol...But, she's great at keeping my place clean, she is very thorough and works well alone.

Right now she's driving herself to finish her projects, I suggested that she investigated online for her recipes and download some pics, ( I wanted to see is she is an honorable person) and quess what?

She totally wants to bake everything and only takes pictures of her very own work!


I've given her the key to my shop...hehehehe!

Love this girl!

Good and bad, there is always something!! But it's really nice to have another body there. I just wish she was more creative so I could bounce ideas off her, everything I suggest, she loves..lol

[Harpua]

Thank you!

[Risque Cakes]

Aww I realized I didn't make this post about you..sorry, but just letting you know that it doesn't matter if you " sell" yourself or not, and we've all been there not getting a job we so desire..

but, not being able to sell yourself is not a minus, let your work speak for itself.

Believe me, a very lucky employer will see you as a diamond in the rough and snatch you up!!

[phoenix 12]

In my other career I was in charge of a 75 man night shift. Totally unrelated to culinary. I will tell you one thing I loved your worst experience. It shows you know how to think, and complete a task at hand. If that's your worst you have one helluva career ahead of you. Sorry you didn't get the job.

Mike

[Harpua]

Just to bring everyone up to date, I landed a pastry chef position in a very up and coming french restaurant in santa barbara. This community is very demanding, and the chef decided to take a chance on me. I have an "I can do anything" attitude, and I do lots of research when something comes up. A few new dishes I've never heard of but are my responsibility include:

Torte Blette (sweet swiss chard pastry)
Panisse (garbanzo flour crepes or fries)

I'm so excited. You may be hearing from me once in awhile. Here is the opening dessert menu:

Creme Caramel with fresh fruit
Orange Blossom Baba au Rhum with Angelica Cream
Tarte aux prunes, frangipane, ginger ice cream
"Bread and Butter" with pistachio cake and marquise chocolate mousse
Cheese plate (4 cheeses, one accompaniment for each)
Torte Blette

concerned about the cheese plate. Wish me luck!