My New Year's Foodie Resolutions

I saw someone else do something like this on their own blog - instead of coming up with resolutions that involved giving things up after the excesses of the holidays, they would plan positive resolutions based on all the food related activities they enjoy - and decided to do the same. I've never been one for making, or keeping, resolutions, so maybe a more positive spin on it will help keep my focus.

1. Go to as many local Farmer's Markets as I can find. Try something new every time. Consider non-local markets, as well (road trip?).
2. Make 1 new recipe a week, whether from the Cookbook Cook-Along or not.
3. Do an olive oil tasting - buy a bunch of different oils, then try them all in one sitting. Keep notes. Try in different ways - fresh, over salad; as a base for a sauce; for cooking; etc.
4. Make my own herbal-oils and vinegars.
5. Make my own wine.
6. Make a batch of Lemoncello.
7. Once a month, make a stew, roast, etc. and freeze it in serving-sizes.
8. Read more cooking magazines / blogs / books.
9. Watch more Food Network shows. There's still much to be learned.
10. Play with all of my kitchen gadgets!
11. Go to 1 restaurant per new city I visit, whether famous or not. Order food I wouldn't normally order.
12. Cook a meal completely from what's on hand once a week.

I figure a dozen is enough...let's see how many I can accomplish!

Job Seeker Resume Tip

Job Seeker Resume Tip: Be Precise
When writing your resume, be as precise as possible to give employers a clear picture of your skills and accomplishments. The better an employer understands what you've done, the more likely they are to consider you for the position. Choose the exact words that describe your experience and skills. For instance, look at how you've described your previous job. If you've written something like, "Responsible for ordering, responsible for dinner service, responsible for other employees," you're not being clear enough. You want the person reading your resume to get a good idea of what you can do.Take a minute to consider the daily details of your job, and write a list for yourself. Did you take inventory, keep costs low, source local products, or develop relationships with vendors? Did you plan menus, develop recipes, cook on the line, or plate foods? Did you train new cooks, schedule employees' hours, or hire staff? How many employees did you manage? Once you take stock of all you do, you'll find it easier to write a precise resume using your list. And a precise resume will make you more attractive to employers.

from www.starchefs.com

JobSeeker Interview Tip

JobSeeker Interview Tip: The Second Time Around
So you've had your first interview and you nailed all the questions and felt a real rapport with your prospective employer. Great! But that's not the end of the selection process - you still need to ace that follow-up interview, and that's a little bit different. You know you're in the top tier of candidates if a manager or restaurant owner asks you back, so that means your competition is stiffer. The employer knows you can do the job, and now they're figuring out whether you'll fit into their team. Get ready for more specific questions about your work history, skills, and goals. You might even be asked to cook if you're applying for a kitchen position, so be sure to have a recipe or two in mind so you can put a dish together on the fly. The follow-up interview is also your chance to see whether you really think you want the job. Take note of the work environment and atmosphere. Do the current employees seem like people you'd like to work with? Do they seem to like working there? Does the cuisine mesh with your style? Is there room for advancement? Can you see yourself there in 5 years? Keep in mind that the second interview is often the last step before an offer is made, so take some time to go over the pros and cons of the position after you get home. In your thank-you note, you should affirm your interest in the job or gracefully withdraw yourself from consideration.

from www.starchefs.com

JobSeeker Interview Tip

JobSeeker Interview Tip: Keep Cool Under Fire
Everyone feels a little nervous going into an interview - it's perfectly natural. The key is to keep calm despite your nerves so you can focus on the interview. Employers will ask you certain questions not only to find your answer, but also to gauge how you respond to a stressful situation. That's not to say they'll grill you about your references or quiz your knowledge of knife sharpening techniques. They're just looking to see whether you can give a clear answer when they ask you standard questions like how you describe yourself, why you're leaving your current position, what you had for dinner last night, or where you see yourself in 5 years. Think about what you'd say to these questions before you go in, and take a 5-second pause before you answer. Then you'll be able to at least appear cool and collected no matter how nervous you feel. And keep in mind that your interviewer is probably nervous, too. If that thought doesn't calm you down, at least you know your nerves are in good company.

from http://www.starchefs.com/

Jobseeker Interview Tip

Jobseeker Interview Tip: Are You on the List?

A few days before your interview, take out a blank sheet of paper and draw a line down the center. On the left side, write a list of what the employer is looking for, based on the job ad and anything they mentioned when responding to your application. On the right side, list your qualities and experiences. Read the lists over and make sure you've got at least one solid work experience on the right side to fit each requirement on the left. Do your skills and experience match with what this position requires? Make a realistic assessment here. If your two lists aren't lining up and you still want the job, be prepared to explain why they should take a chance on you. If your lists even out, you'll be a good fit for the job. And more importantly, you'll be able to give specific examples of why you're a good fit. Knowing the job and your strengths and how the two match - and being able to present that in an interview - will help move you to the top of the short list for the job.

From www.starchefs.com

JobSeeker Resume Tip

JobSeeker Resume Tip: Get SchooledOne of the standard, unmovable pillars of a good resume is the Education section. Employers look here to see whether you've gone to college or culinary school, and if so, whether you graduated or earned any honors or awards. Certainly a formal education looks good on a resume, but what if you developed your skills outside the classroom? You don't need to leave the education section blank. Instead, title it "Educational Experience" and list various jobs, internships, and stages you've had, and give a few concrete details about what you learned at each. If you spent a summer cooking at a lobster shack in Maine, then you've learned about a regional American cuisine, and the relationship between fisherman and chef. Time spent as a commis in a traditional French kitchen means plenty of practice picking herbs and chopping vegetables, as well as an intimate understanding of the kitchen management hierarchy. Remember, all experience is education at the core, and you just need to show employers that you've taken every opportunity to learn, whether in a kitchen or a school.

JobSeeker Resume Tip

JobSeeker Resume Tip: Get Schooled
One of the standard, unmovable pillars of a good resume is the Education section. Employers look here to see whether you've gone to college or culinary school, and if so, whether you graduated or earned any honors or awards. Certainly a formal education looks good on a resume, but what if you developed your skills outside the classroom? You don't need to leave the education section blank. Instead, title it "Educational Experience" and list various jobs, internships, and stages you've had, and give a few concrete details about what you learned at each. If you spent a summer cooking at a lobster shack in Maine, then you've learned about a regional American cuisine, and the relationship between fisherman and chef. Time spent as a commis in a traditional French kitchen means plenty of practice picking herbs and chopping vegetables, as well as an intimate understanding of the kitchen management hierarchy. Remember, all experience is education at the core, and you just need to show employers that you've taken every opportunity to learn, whether in a kitchen or a school.

from www.starchefs.com

JobSeeker Cover Letter Tip

JobSeeker Cover Letter Tip
It's often handy to have a general-purpose cover letter to send out with inquiries and applications that fit your skill set. But be careful about using that cover letter too often. If you send a one-size-fits-all cover letter to a job that's a little bit different from the ones you usually try for, it might seem like you're not giving it your best effort. Or the employer may not think you understand what makes the position they're offering different from the rest. And let's face it, in the culinary world, one chef or general manager position is usually wildly different from the next. A generic cover letter might even make an employer think you got confused and applied for a job posted next to theirs. So look sharp and tailor your cover letter for each job!

from www.starchefs.com

Jobseeker Interview Tip

Jobseeker Interview Tip: Are You on the List?
A few days before your interview, take out a blank sheet of paper and draw a line down the center. On the left side, write a list of what the employer is looking for, based on the job ad and anything they mentioned when responding to your application. On the right side, list your qualities and experiences. Read the lists over and make sure you've got at least one solid work experience on the right side to fit each requirement on the left. Do your skills and experience match with what this position requires? Make a realistic assessment here. If your two lists aren't lining up and you still want the job, be prepared to explain why they should take a chance on you. If your lists even out, you'll be a good fit for the job. And more importantly, you'll be able to give specific examples of why you're a good fit. Knowing the job and your strengths and how the two match - and being able to present that in an interview - will help move you to the top of the short list for the job.

From www.starchefs.com

Jobseeker Resume Tip

Jobseeker Resume Tip: Just for Reference
Everyone wants to have an impressive list of references to hand out to any prospective employer who asks. So of course, you should put down everyone you've worked with, right? Well, maybe not. Your reference list should contain people who worked with you, preferably your superiors, who had direct daily contact with you and can speak honestly about your character and work habits. Never ask anyone to lie about you, since that will only cause you more trouble when the truth comes out. Before you include them in the list, you should always ask whether you can use someone as a reference. Most people will say yes, but be prepared with a back-up choice if someone declines. If you don't ask, you risk having that employer call a reference who's surprised by the call - at best. Ask a boss or supervisor to be a reference for you just before you leave a job, and make sure you're leaving on good terms. If you're applying for a new job and haven't spoken to a few people on your list of references in over a year, take a few minutes to call them and let them know you're applying for jobs and they can expect a few employers to call. This is also a great chance to make sure you still have the correct contact information for them. You'll look unprofessional if your references can't be reached, and yes, employers really do check references! Include a minimum of three references on your list, but not more than five. For each reference, give a phone number where he or she can be reached, their employment information, and a statement of how you know them.

From www.starchefs.com

Jobseeker Cover Letter Tip

Jobseeker Cover Letter Tip: Sell Your Story
In today's chilly economic climate, it takes an extraordinary application to warm an employer's heart. That's why developing a strong narrative in your cover letter is so important: it helps the employer see you as a real person with pertinent experience, and helps keep you in mind. Come hiring time, the narrative of your career will make a much more convincing case than your resume. You've got to show that you own your experience, that you've digested what you've learned, by presenting it as a narrative. This is a time-honored tip from successful advertisers and brand managers, who know that in order to sell a product, they must first create a compelling narrative for the brand. To get started, think of three specific events that drive your career story. Did you win a mixology competition, receive an unusual compliment on your béarnaise, succeed with a tricky charcuterie recipe, develop a new pastry technique, or travel to an exotic location for your craft? Then jot down one thing you learned from each of those events, and how it's made you a better candidate for the job. Then any prospective employer who reads your cover letter will have an immediate sense of who you are and how you work, and they'll be sold on your story.

from www.starchefs.com

I like good cooking...

"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking." James Beard

Jobseeker Career Tip

Jobseeker Career Tip: Hold On to What You've Got
The economy is shaky these days, and job losses are high - but you don't need us to tell you that. You already know that those of us whose companies are weathering the storm are lucky. If you have a job right now, even if it's not your dream job, you might want to consider keeping it a little longer than you originally planned. And since employers looking to cut budgets and increased competition from the recently unemployed can threaten your job security, you'll have to work harder to stay hold on to your job. But you'll also have to work smarter to prove you're still the best person for the job. Think of ways to make yourself indispensible to your restaurant or hotel. Take the lead in a guerrilla marketing campaign, develop cost-conscious recipes, control spending, reduce food waste, step up service - anything that shows you understand the economic situation and will strive to make it through. Not only will you be more valuable than ever, you'll also be taking real steps to ensure your company stays solvent. Don't be shy about your accomplishments, either. Tell your boss what you're doing, and ask if there's anything else you can take on to boost the company. True, times are tough, but if you act wisely, you can hold on until the economy is steady again.

from www.starchefs.com

Food allergies

Food allergies: Challenges and opportunities for foodservice
Whether you operate a fine-dining establishment or an institutional foodservice, your success comes down to one thing: providing your customers with good food and friendly service. Addressing the needs of people with food allergies offers a great opportunity for fine-tuning customer service and building repeat business. Learn helpful tips and strategies for putting an effective food-allergy plan in place.

http://www.ciaprochef.com/foodallergies/

Oye!

Well, I am getting settled into my apartment...finally. It's been a long process, and it's not entirely over - there is still lots of sorting to do - but at least I am to a point where I can comfortably spend time in the apartment without feeling like I am living in a storage unit.

I've gotten most of my books back in place on the shelves, which means my cookbook collection is out and about, as well. I am reviewing a few different books to be used as the third for the cookbook cook-along, and will post here when I have decided which to use.

As for when I will resume my serious cooking and posting - I plan to do so soon. However, I am leaving town for a week starting in three days, so it will most likely be when I return from vacation. Obviously, if something changes, I will post here...

Until then, have a Merry Christmas. Ba-Humbug.