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Cross your fingers for me, please

post #1 of 32
9/24/02 at 2:02pm
Thread Starter 
I'm so excited!!!! I have two job interviews tomarrow! I've been sooooo down because I didn't have any responses to the dozen resumes I sent out two weeks ago. I was really rather bummed out and worried (feeling middle age, etc...).


But now I have 2 glorious interview, both really interesting positions....and now I'm nervous and jumping for joy at the same time. All those horrible "what ifs" and don't forget to phrase things correctly, what to wear, what to bring, what to ask things are running thru my mind.

It's going to be hard to sleep tonight. Yeh! So please cross your fingers for me, I REALLY REALLY MISS BAKING and hope someone wants me!!!:bounce:

Sorry, I just had to share...I hope I hope I hope.......
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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post #2 of 32
9/24/02 at 2:09pm
My fingers are crossed for you and I'll say some extra prayers too. Keep us posted!:bounce:
Oh, the adventures of Oriental food!
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post #3 of 32
9/24/02 at 2:50pm
Hey Wendy, I'm sending good vibes your way. Knock 'em dead, and get the job! And don't forget to tell us about it!!
www.cakesuite.com
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post #4 of 32
9/24/02 at 2:55pm
Anybody who wants to talk to YOU must have great taste!!! Keep breathing, be truthful, and knock their socks off!!!!!!!!!!!! (That's easy: just tell then what you can do. :D :D :D )
"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 32
9/24/02 at 4:47pm
Break a leg, Wendy.
Show 'em your stuff!
Best wishes!

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #6 of 32
9/24/02 at 5:15pm
Thinkin' happt thoughts to for you... best of luck! Smile and be nice, nice, nice!
Keep us posted!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #7 of 32
9/24/02 at 5:26pm
What exciting news! Actually, I'd say that these days that's not a terrible rate of resume to interview. I hope to hear about the lucky winner/employer soon!
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #8 of 32
9/24/02 at 5:37pm
Lots of luck! Let us know the outcomes!
__________________
"Like water for chocolate"
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post #9 of 32
9/24/02 at 5:53pm
Dear Wendy,

Good luck with your interviews.

Just be yourself and show dignified confidence.

I'll also send you some funky happy vibes.......

Passion conditioned with expereance is worth it's weight in gold.

Go get em :bounce:
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #10 of 32
9/24/02 at 5:54pm
Sending you a (((((((hug)))))))) Wendy. Best of luck....
Sandy
Just Ducky!!!
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post #11 of 32
9/24/02 at 6:59pm
Your only problem is going to be deciding who YOU wanna work for!!! Good Luck. :) I'll keep my fingers crossed for you.
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)

M.E.A.T.
Mankind Enjoying Animal Tastiness
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post #12 of 32
9/24/02 at 10:59pm

Break your leg

Good luck Wendy, I am positive that everything will go well for you.

:)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
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post #13 of 32
9/25/02 at 4:32am
Good luck W, just tell them you whisk really hard and chop really fast :)

All the best,

Kuan
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post #14 of 32
9/25/02 at 5:02am
Thread Starter 
Thank-you, thank-you, it's sooooo great to be apart of a place with such warm friendly people!

.......I must have woke up 5 times last night I hope this coffee works.......you'd think at my age I wouldn't get so worked up over interviews, but I do.

Thanks for all the advice I've recieved here over the last 3 or 4 years! I'm going to try to keep all that wisdom in mind with each interview.
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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post #15 of 32
9/25/02 at 3:47pm
Congratulations Wendy! Break an egg!!!

I hope all went well and you have good news!!!!!!!!
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post #16 of 32
9/25/02 at 4:37pm
I would be worried about the one who doesn't get you.

Personally, I hope you don't get either one and you talk your Husband into moving here so we can work together.
Good luck!!!!!!

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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post #17 of 32
9/25/02 at 6:30pm
Go to Dallas already, Wendy! He's been offering you a job for years!:D
www.cakesuite.com
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post #18 of 32
9/25/02 at 9:09pm
Good luck W.!
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #19 of 32
9/26/02 at 4:36am
Thread Starter 
I've told him: I'll move there asap if I could snow ski in the area.....;)

Thanks guys. I got offered both jobs. I went with the country club position over the bakery. Because.....the club is far more gourmet, with larger variety of products and skills used. The bakery was baking out of the bucket, low cost, high volume (which isn't all bad) just not what I MOST enjoy doing.....But I met a really nice owner who I hope to remain in contact with. So it was a GOOD day!

P.S. I start at the club this morning.
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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post #20 of 32
9/26/02 at 4:43am
What? Instant hire?! Wow...

Gratz :)

Kuan
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post #21 of 32
9/26/02 at 5:40am
Wonderful news! :bounce:
" ...but in the spirit of 'stop, think, there must be a harder way, 'I figured starting from scratch might be more gratifying.'' (Judy Rodgers)
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post #22 of 32
9/26/02 at 7:45am
Congratulations!
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post #23 of 32
9/26/02 at 10:21am
YAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!:bounce: :bounce: :bounce:
"Notorious stickler" -- The New York Times, January 4, 2004
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post #24 of 32
9/26/02 at 1:38pm
Congratulations! I'm glad that everything worked out for you! Keep us posted on how your job goes, ok?:bounce: ;)
Oh, the adventures of Oriental food!
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post #25 of 32
9/26/02 at 3:00pm
Wendy,congratulations on the new job.:)
They obviously thought that you were clearly the most talented person for the post.We all know that anyway!!!
I had my fingers crossed for you,but ran into trouble when i crossed my eyes.:crazy:
Best wishes,Leo.
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post #26 of 32
9/26/02 at 5:04pm
Fabulous News!!! Many Congratulations!!!
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post #27 of 32
9/27/02 at 9:34am
CONGRATULAZIONI WENDY!

And, as we Italians say..."IN BOCCA AL LUPO"!:roll:

Pongi
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post #28 of 32
9/27/02 at 9:41am
Congratulations from me as well. I get this feeling that with the holiday season coming up, being new, AND in a Country Club we likely won't be hearing from you as much for awhile. I hope it's all you wanted and more.
Best of luck.

C.
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #29 of 32
9/28/02 at 3:49am
Flinging all sorts of good mojo your way - :chef:

Chiffy
Food is sex for the stomach.
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post #30 of 32
9/28/02 at 5:26pm
Thread Starter 
Wow, thanks for all the good wishes....I seem to have caught a few lucky ones.

I interviewed on Wed. started on Thurs. , truthfully I know I just got lucky. Their pastry chef left last sat. and I had just mailed my resume. I think they took the first person that came their way. It's weird but I never even had an interview at either place. Both just told me about them and asked if I wanted the jobs. Not one personal question asked (all my worry over nothing). Geez, maybe I did alright on my resume....?

Your right Chrose, you probably won't hear much from me this season. They have about 4 times the business my last place did. I love my new Chef, I hope I still think that 10 years from now! I'm very excited (he knows how to bake too). But there's alot that's different so I have a learning curve handicap....but I'll study and do my best.

Pongi I hope you'll help me along the way. The club does a (all you can eat, cheap) Italian night every week. I have about a dozen good Italian desserts and then I RUN OUT. Time to invest in some baking books or a good translation book so I can rename my American desserts in Italian (think that will work). Can you reccomend any that include desserts or good web sites with Italian desserts you like? Americans won't let me put of cheese or plain fruit for dessert....so I'll be looking for help, please?

So thanks everyone, your good wishes really worked :D
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
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