Thursday, July 31, 2008

Project Cook-Along: Spaghetti alla Ceci

AKA Baby Barf. Well, that's what it looked like, anyways. Thank goodness it didn't taste like that!

Last night, I prepared the Spaghetti alla Ceci, from Racheal Ray's "Express Lane Meals". Here are my thoughts on the subject...

Overall, the dish was interesting. There was a nice kick to it, thanks to the red pepper flakes. I think I used a bit too much garlic, which had a taste-altering effect on things, but it was unpleasant and I would most-definitely eat it again (with a few variations, of course...). It was extremely quick and easy - although, in the book, it is made to seem like you can cook the main dish while the pasta is cooking. This may be true if everything is prep'ed and chopped as needed prior to starting the pasta. I was in a hurry, didn't pre-plan well, and ended up having the pasta sit on the stove for a good ten minutes before the rest was done. Cost was minimal - I had a lot of the ingredients on hand, so my total cost was $9.86. Not bad for a meal that would feed three or four people. I added a couple slices of Five Cheese Texas Toast, and half a bottle of a nice red wine from a local winery, and dinner was served.

Lessons learned:
1. Garlic. I love it. But I realized last night that I know nothing about how to use it! How to peel it, how to get the freggin' cloves off the bunch. What constitutes a clove (I think I used twice as much as suggested!). How to chop it without getting it everywhere, including in my hair (don't ask!). And how to get rid of the smell once dinner is over. Yeah, I have some research to do before I will venture down that road again. But it sheds some light early on, too. While I am comfortable in the kitchen, and can make-do with just about anything, this opens my eyes to the fact that I am merely an amateur and might need to research techniques, skills and practices prior to attempting a new recipe.
2. Chick peas have an earthy taste to them. That could've been because the food processor I used ground them to a paste-like pulp, instead of just chopping them as suggested (hence the baby barf appearance...) or maybe I just didn't rinse them well enough.
3. I substituted the crushed tomatoes for diced tomatoes, simply because I forgot to buy the crushed ones. It worked out ok. However, if I were to do this again, I would not strain the tomato juice off and then just use a smaller amount of the chicken broth. That should give the sauce more of a tomato flavor, something I personally enjoy.
4. Patience is a virtue I need to keep working at. Even if I'm in a hurry, I need to take the time to prepare all the ingredients prior to starting to cook, unless told specifically to do differently. This will save time in the long run and help ensure that nothing is over-cooked. It's very easy to overlook the pan on the stove while preparing the next ingredient.
5. Along those same lines, I realized that if I am going to do much chopping at all, I need to either get some non-slip material to place under the cutting board, or I need one of those nice cutting boards with the rubber on the corners. Every time I went to chop, the board would just move across the counter, making it nearly impossible to get even cuts.

All in all, not bad for my first trip down the cookbook express way. But vampires beware - I can still taste the garlic!

Coming soon! Cowboy Spaghetti.
I am going out of town this weekend, but I will be sure to get back to the stove next week...

Wednesday, July 30, 2008

New Interest: The Raw Side

Lately, I have been more and more interested in the raw side of things...meaning sushi. I have been eating sushi for a long time now, and have liked most everything I have tried. It never occurred to me that it could be prepared at home! I was watching "Dinner Impossible" on my favorite tv channel, and one of the dishes being prepared was a sushi platter. The sushi chef stopped his work to show the star chef some sushi prep tips, and it dawned on me that I could do that!

Embracing my love of technology, I immediately set about researching on the internet...but you can only believe so much of that. I've gotten a couple books, and found a few blogs, so I'm feeling fairly read-up. And surprisingly, it doesn't seem nearly as difficult as I had thought it would be. It looks like an art form, and it truly is...but it's one that also is easy to break down into doable pieces, so that someone like me can learn to do it! I just might have to give it a try one of these nights.

Project Cook-along: The Rules

Catchy name, huh? :-)

Well, tonight I am planning to cook the first of many recipes from my cookbook collection. Before I do, let's lay down some ground rules. But keep in mind, all rules are created to be broken, and I am well-known for breaking them. :-)

The Rules:
1. Recipes do not need to be selected in any specific order. Random selections is acceptable. Selections can be made for ease, for a specific ingredient, for cost-effectiveness that utilizes what's on hand, or by closing my eyes and opening the cookbook to a random page. Basically, anything goes.
2. Recipe must be followed as closely as possible. Rare ingredients will need to be searched for. If an item is out of season, it may be substituted with a reasonable replacement, or the recipe should be put on hold until the item is in season again. Just because I don't like an item is no reason to not include it, either...this is not kindergarten.
3. When listing a price for an item that could be used in multiple recipes, the price will only be given when it was purchased, with subsequent recipes listing it as "on hand". For example, if a spice was purchased for a recipe yesterday, and I need it for a recipe today, the price will only be included in yesterday's recipe. Confused yet?
4. Time to prep and cook will be listed whenever I remember to keep track. These times will include "learning curve" times, as well...with a notation stating what was learned. I'm not afraid to admit my failures.
5. I will also include my ratings as far as ease of cooking, whether I had the proper tools on hand, and of course, any comments about the finished product.
6. No recipe from a published book will be included in this blog. That wouldn't be fair to the author, since they wouldn't be earning money from it. And I'm pretty sure it's illegal, too. Besides, I don't have the time to type all those recipes into here. Go buy the books.

Coming soon! Recipe #1: Spaghetti alla Ceci
To do something different than my norm for my first meal, I have chosen Spaghetti alla Ceci from Rachael Ray's "Express Lane Meals" (page 24-25). I've never had chick peas, so far as I know, so this should be an interesting meal.

Monday, July 28, 2008

JobSeeker Resume Tip

JobSeeker Resume Tip: Speak Their Language
When you're writing your resume, you need to use the keywords specific to your profession to signal to employers that you know the industry inside and out. Look at a variety of help wanted ads for the type of position you want, paying attention to the tasks, responsibilities, and requirements for each job. You'll notice that these ads will often use the same wording. For instance, chef ads usually specify experience needed in terms of covers per night, food production costs, expedition, plating, health code compliance, culinary degree, supply requisitioning, menu development, and back-of-house management. Make a list of these job requirement keywords and compare that to your skill set and current job functions. In your resume, describe your skills and experience with those keywords. Then you'll be speaking their language, and employers will want to listen.

From www.starchefs.com

Friday, July 25, 2008

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

Thursday, July 24, 2008

Project Cook-Along: My Selections

After some review, I have picked my books to cook through. At least for now. I am choosing to use three books, each with a different style, so that I won't get bored of one type of food. So, to start this project, I am selecting "Molto Italiano" by Mario Batali, "Boy Meets Grill" by Bobby Flay, and "Express Lane Meals" by Rachael Ray. I figure these three books should give me something for any occasion, from a quick after-work meal to a nice, sit-down affair with friends.

Making this selection was actually a lot harder than I had thought it would be. First, I have about three or four Bobby Flay books, all of which are untouched by me and each look wonderful. "Boy Meets Grill" was one of his first, if memory serves me, so I will start my "Bobby Flay experience" from his beginnings and we will grow together - even if only figuratively. I love the grill, and plan to use this book for weekend barbeques, whether just for me or for a group.

I chose Rachael Ray's book with simplicity in mind. I want a cookbook that is less intimidating, less detailed, than others, and more about the ease of quick meals, something Ms. Ray has become famous for. This book will come in real handy on those busy week nights when time is short and appetites are dangerously high.

Mario Batali has been a long-time idol of mine, from his whimsical attire to his fabulous creations in the kitchen. Admittedly, I absolutely love watching him on Iron Chef America. I plan to make his book the backbone to my cooking, using it for family meals, parties and anything where a more formal meal is required. But I wonder if I need the orange Crocks to be able to cook like him...

These three books could change. I selected them based on certain criteria, but if that criteria changes, or if my situation changes, I might have to revise the list. For now, I will start with these, and only these. That's not to say I won't be cooking anything BUT recipes from them, but I won't go off and start mass-cooking from a different book. I plan to keep track of the money spent on each recipe, the ease of cooking it, the taste factor (of course), and hopefully a critique on the author's presentation of the recipe in the book - namely, if the description matches, if the instructions are clear and easy to understand, etc. I will post each review here, but I will refrain from retyping the recipe itself. After all, I wouldn't want to give away each chef's recipes for free and take away from their book sales!

So, until the cooking begins...keep those knives sharp.

Wednesday, July 23, 2008

Project Cook-Along: Cookbook plans

So I came up with an idea last night. Well, ok, truth be told, I didn't come up with it, I read about someone else doing this. And I'm sure there are plenty of people out there doing the same thing. But I digress. The idea is this. I plan to take a cookbook, start at page one and cook my way to the end of the book. I figure that'll be a great way to find new favorites, a lovely way to experience the author's point of view, and a better use of all these wonderful tomes of knowledge sitting here on my bookshelf.

But it raises a few questions, too. Do I take one book, and not move on to another until all recipes have been tried? If I do this, I run the risk of getting sick of a certain style, a certain cuisine. For example, if I take a Mario Batali book and cook my way through it, and only it, will I be sick of Italian food at the end? Or do I perhaps take two or three, and cook my way through them simultaneously? That might be a better mix of things, but it will also take a lot more time accomplish. Might the reward be worth the extra effort? One proposal I came up with was to take two or three different books, to cook at least one recipe per book each week. That way, I get a good variety, I try two or three new recipes every week, and I still leave time between styles so as to not get sick of any of them. And if issues arise about cooking from front to back of the book, I could always just check off the recipes in the Index or Table of Contents as I cook them. That would give me some flexibility as far as finding the right ingredients in season, or taking into account mood swings and taste changes, but it will also complicate things a bit because someone will have to decide what to cook then.

I'm thinking that for the first round I might use a Mario Batali book, a Bobby Flay book, and perhaps a Rachael Ray book. Good mix, all good cuisines. And, of course, I'll be sure to post my findings and my favorite recipes here.

EDITED TO ADD:
Wow, just after I posted this, I was looking at some old emails, and came across this website article...about Cook Along Blogs - the exact thing I just commented on doing. Interesting. See, I knew I wasn't the first to think of it! It's a good story, here's the link if anyone's interested...

http://online.wsj.com/article/SB121193539466324749.html?mod=dist_smartbrief

Tuesday, July 22, 2008

JobSeeker Interview Tip

JobSeeker Interview Tip - Don't forget to interview them back!
The job offer itself is rests on what the employer thinks of you, but the success of the job lies in what you think of the employer and position. If you care about the company and your work there, odds are you'll do a better job. Before you go to the interview, make a list of a few things that are important to you in a job. How friendly do you get with your coworkers? Do you like cooking the same things every day or are you excited by changing menus? How long a commute are you willing to make? Do you like to manage your own time and tasks, or are you more productive when someone else handles the scheduling? What kind of compensation package do you want? Once you're in the interview, ask about all of those things. You could even ask to for contact information for the person who last held the position to get a more in-depth idea of what the job entails day-to-day, and what the work environment is like. It's better to find out as much as possible about a job before you accept it than to open yourself to unpleasant surprises.

From www.starchefs.com

JobSeeker Career Tip

JobSeeker Career Tip: Follow Your Idols
Like most culinary professionals, your career idols are probably famous chefs, writers of engaging cookbooks, and savvy restaurateurs. How did they get such cool jobs? And, more to the point, how do you get a job like that? Read up on these extraordinary chefs (lots of info at StarChefs.com and in the Chefs to Know book), focusing on their early career and education instead of their fame and accolades. There you'll find inspiration for your own career path. By looking at the steps your idols took on the way to their great careers, you can begin to see the kind of jobs, research, and independent experience you'll need to explore on your way to the top. If you can plan where you want to be and map the steps it takes to get there, it won't be too long before you're an idol to someone else.

From www.starchefs.com

Don't Char the Meat

Backyard barbecuers realize the danger of undercooking meats. But they may not know that eating beef, chicken, lamb, pork, or fish grilled until it's overcooked, or burnt and charred, might increase the risk of developing certain cancers, according to some research.

Such grilling can transform amino acids and other natural substances in the foods into compounds called heterocyclic amines (HCAs), which have been shown to cause cancer in laboratory animals. Some studies suggest that ingesting these and other compounds might affect food safety by increasing the risk of breast, colon, pancreatic, prostate, and stomach cancer.

It's not yet known how much HCAs might increase cancer risk in people, says an official at the National Cancer Institute. But experts we consulted suggested ways to limit your exposure:

Turn the heat down.
Whether you grill, pan-fry, or oven-roast meats, cook at a temperature below 325º F, the surface temperature at which HCAs begin to form. Flip burgers once a minute to cool the surfaces and prevent HCA formation. And use a meat thermometer to make sure you kill harmful bacteria by cooking poultry to an internal temperature of 165º F; ground beef, lamb, and pork to 160º F; beef and lamb steaks and roasts to 145º to 160º F; and fish to 145º F, according to government food safety guidelines. If you like your meat well-done, there are ways to reduce the formation of HCAs. Immediately before grilling, microwave hamburger patties or chicken breasts for 1 to 2 minutes at a medium setting (longer for larger cuts) and pat the meat dry. Microwaving can help inhibit HCA formation, but it might make some meats less juicy.

Marinate the meat.
Marinating food before grilling can greatly reduce HCA formation, research shows. A marinade including cider vinegar, olive oil, lemon juice, and spices reduced certain HCAs by 92 to 99 percent in chicken breasts grilled for 10 to 40 minutes, compared with unmarinated breasts.

Don't cook directly over flame.
Fat or marinade dripping on briquettes or gas flames creates flare-ups that contribute to HCAs and form other potential carcinogens that stick to the surface of food as char or ash. To avoid flare-ups, distribute briquettes to the sides of a charcoal grill, or turn off one side or the middle burners of a gas grill. Take those steps even if you've microwaved the meat, and trim any charred parts.

http://www.consumerreports.org/health/healthy-living/news/2008/8/grilling-basics/overview/grilling-basics-ov.htm

6 Steps to a Great Steak

6 Steps to a Great Steak

• Use fresh beef that you've just bought or have refrigerated for up to three days. Do not use meat that has been frozen.

• Preheat your gas grill on high for at least 10 minutes. Clean and oil the grates. Remember to keep the lid closed during preheating and as you cook.

• Trim excess fat from the steak. Then season the meat with freshly ground pepper and kosher or coarse salt, using a little more salt than usual since some will drip off during cooking.

• To get steakhouse-quality grill marks, place one end of the steak diagonal to the grates facing left (pointing to 10 o'clock). Then, without flipping the steak, move the end so that it now faces right (pointing to 2 o'clock). Flip the steak and repeat the previous two steps.

• Grill a boneless steak, such as rib-eye or sirloin, 1 to 11/2 inches thick, for 90 seconds for each step if you prefer rare meat. Grill a bone-in steak, like a porterhouse, for 2 minutes per step for rare. Add 30 seconds per step for medium-rare. Cook for 3 minutes per step for medium-well. Remove the steak from the grill.

• A meat thermometer should register 145º F for medium-rare, 160º F for medium, and 165º F for medium-well, according to the U.S. Department of Agriculture.

You might have heard that charring your food can lead to the formation of heterocyclic amines (HCAs), which have been shown to cause cancer in laboratory animals. It’s not yet known how much HCAs might increase cancer risk in people, but there are ways to limit your exposure. Read "Don't Char the Meat" for more details.—Steven H. Saltzman

http://blogs.consumerreports.org/home/2008/07/tip-of-the-day.html

Monday, July 21, 2008

Find the right wine for fish

Find the right wine for fish
July 17, 2008

In the summertime, grilling and barbecue rule. With our warmer weather, grilling fish is popular as it offers lighter cuisine. In selecting a wine with fish, the old adage of white wine with fish and red wine with meat has been updated. Lighter styles of both red and white wine work well with seafood.

This column will focus on pairing seafood with chardonnay, as this represents an ideal pairing.
Chardonnay also pairs well with corn on the cob with lots of butter. Unfortunately, some winemakers were a little over the top with barrel aging, resulting in overpowering oakiness which did not appeal to many consumers.

Chardonnay has appealing flavors of butter, butterscotch, vanilla and tropical fruit. This varietal is heavily influenced by the climate and wine making process. In the cooler climates (France), the grape juice is lighter and leaner in style and is aged either in stainless steel vats or in oak barrels that impart a lightly oak flavor. In the warmer climates (California, Australia), chardonnay juice is more hearty and full bodied and can benefit from oak barrel aging. Barrel aging transforms chardonnay into a richer, creamier and more complex beverage.
Recently, California winemakers have been adopting the French style of white wine making, by aging its wine in stainless steel vats. This creates a lighter style that does not overpower the delicate flavors of foods.

Food pairings
In general, chardonnay pairs well with seafood, as it is a low acid wine and seafood is slightly acidic. Chardonnay, with its buttery character, is complex, which compliments the straightforward flavors of seafood. A chardonnay aged in stainless steel pairs better with delicate white fish. The chardonnays produced from warmer wine regions tend to be bigger in style and pair well with rich seafood such as lobster or seafood in cream sauces.

Bill's picks
All my picks are of a lighter style of chardonnay with minimal or no oak aging - with suggested retail prices.
Toad Hollow Chardonnay (Mendocino, Calif.) $11.50
Four Vines Naked Chardonnay (Santa Barbara, Calif.) $12.50
Sanford Chardonnay (Santa Barbara, Calif.) $14.50
Verget Chablis (French Chardonnay) $16.

Bill Garlough is a Level One Master Sommelier and part owner of My Chef Catering of Naperville, the 2007 recipient of the U.S. Chamber of Commerce's Small Business of the Year Award. He can be reached at www.mychef.com or bgarlough@mychef.com.

http://www.suburbanchicagonews.com/beaconnews/lifestyles/1059193,2_5_AU17_WINE_S1.article#

JobSeeker Networking Tip

JobSeeker Networking Tip: Stay in Touch
Whenever possible, stay in touch with people you've worked with in the past. You need to do this for obvious practicalities - getting letters of reference, record of employment, tax documents - but there are also some fringe benefits. Maybe it will occur to you a few months after you leave that you need a client's phone number, or you'll want a recipe, or advice on tabletop purveyors. Just drop a line every six months or so to keep the communication channels open. It will be much easier to contact your former place of work when you need something if you make sure they still remember you. And if they remember you, they'll be more likely to recommend you for any interesting projects or jobs they hear about. Keeping in touch with past employers also makes you more attractive to prospective employers. First, they'll see that you're friendly, stable, and take your job personally, and they can expect that you'll keep in touch with them when the time comes for you to move on. The thing to remember is that when you change jobs, you don't change contacts. And of course, you know you can always stop by when you're in the neighborhood for a friendly chat and maybe even a free drink.
From www.starchefs.com

8" Chef's knife

Up until very recently, my 8" Chef's knife had not served its true purpose. It had been used as a butcher's knife once or twice, but otherwise, it just sat on the counter in the knife block looking nice. That changed this weekend. I cooked and prepared a whole feast of food this weekend...steak marinated in a peppercorn sauce, chicken breasts marinated in a southwestern sauce, fresh green beans, corn on the cob, potatoes quartered and sautéed with olive oil and some Mrs. Dash seasoning, leafy greens salad, and fresh fruit salad. The fruit was the most labor intensive, especially with regards to cutting. At first, the large knife felt cumbersome and awkward. I'm not sure it ever lost those traits, I just got used to it. But I know I had no real speed to cutting, and no uniformity. Something to work on, I think. I'm not sure how I'm supposed to hold the knife, either. I've tried a few different hand holds, but none of them feel better than another. Ultimately, I know it is just a matter of practicing with it, getting used to it, and making it do what I want it to do. Practice makes perfect, and thankfully, practicing is fun and tasty!

Monday, July 14, 2008

JobSeeker Interview Tip

From www.starchefs.com

JobSeeker Interview Tip: Please and Thank You
Many job seekers are afraid of seeming formal or old-fashioned in today's fast-paced online job market. But some things never go out of style, like sending a personal thank you letter after an interview. It's like dressing up for an interview - a formal gesture that shows the employer how much thought you've put into the application process, and what their time means to you. Keep your letter short and start by thanking your interviewer for meeting you. Then reinforce your interest in the job and your qualifications based on what you learned during the interview. Finish with a suggestion for future correspondence. You can also use this letter as an opportunity to ask further questions about the job, clarify a response given during the interview, reiterate why you're the best candidate, and anything you may have forgotten during the interview. Send the thank you letter the day of the interview if possible, or the day after. Your prospective employer will appreciate the courtesy and will be more likely to remember you. Though a paper letter is the most formal choice, it's fine to send this letter by email in most cases. After all, you want to show that you have modern computer skills as well as classic manners and style.

JobSeeker Interview Tip



JobSeeker Interview Tip: Please and Thank You

Many job seekers are afraid of seeming formal or old-fashioned in today's fast-paced online job market. But some things never go out of style, like sending a personal thank you letter after an interview. It's like dressing up for an interview - a formal gesture that shows the employer how much thought you've put into the application process, and what their time means to you. Keep your letter short and start by thanking your interviewer for meeting you. Then reinforce your interest in the job and your qualifications based on what you learned during the interview. Finish with a suggestion for future correspondence. You can also use this letter as an opportunity to ask further questions about the job, clarify a response given during the interview, reiterate why you're the best candidate, and anything you may have forgotten during the interview. Send the thank you letter the day of the interview if possible, or the day after. Your prospective employer will appreciate the courtesy and will be more likely to remember you. Though a paper letter is the most formal choice, it's fine to send this letter by email in most cases. After all, you want to show that you have modern computer skills as well as classic manners and style.

JobSeeker Resume Tip

From http://www.starchefs.com/

JobSeeker Resume Tip: Format Matters
Most employers these days accept email or online applications to their job ads, but they don't always require the same format. Often, you'll be asked to upload a resume, send it as an email attachment, or paste it in the body of an email. Read each ad thoroughly for instructions as some employers can only accept certain formats like MS Word, and some do not open attachments. As always, remember to include a cover letter. You should always put this in the body of the email to make sure the employer sees it first. You've put a lot of thought into your application and it would be a shame for an employer to miss out because of a simple formatting issue.

JobSeeker Resume Tip



JobSeeker Resume Tip: Format Matters

Most employers these days accept email or online applications to their job ads, but they don't always require the same format. Often, you'll be asked to upload a resume, send it as an email attachment, or paste it in the body of an email. Read each ad thoroughly for instructions as some employers can only accept certain formats like MS Word, and some do not open attachments. As always, remember to include a cover letter. You should always put this in the body of the email to make sure the employer sees it first. You've put a lot of thought into your application and it would be a shame for an employer to miss out because of a simple formatting issue.

JobSeeker Cover Letter Tip

From www.starchefs.com:

JobSeeker Cover Letter Tip: Your Resume's Best Friend
If you've been following the JobSeeker tips from the start, you probably have a clear and concise resume written by now. That's half the battle - but you still need to get the employer's attention with a great cover letter. The two documents work hand-in-hand in the application process. Some employers won't consider candidates who don't include a cover letter, so make sure you send one with every application. This serves as your introduction to a future employer, so keep that in mind, and be personal but respectful. This isn't a quick email to an acquaintance, so make sure you use proper spelling and punctuation. Tailor the letter for each job, and when possible, address it to the person who posted the ad. Mention your immediate background, what about the job interests you, which skills you can bring to the job, and suggest meeting to discuss your qualifications. A great cover letter makes the employer want to read your resume, so remember to keep them together. After all, it'd be a shame to split up this winning pair.

Confidence

"You have to have confidence in your ability, and then be tough enough to follow through." Rosalynn Carter, former First Lady.

JobSeeker Cover Letter Tip

From www.starchefs.com:

JobSeeker Cover Letter Tip: Vocation Location
If you are planning a cross-country move, or find a great job opening in another state, your job application process takes on a new dimension. In every job search, you have to convince the employer that you are the best candidate for the job, but for long-distance applications, you'll have to work even harder to prove your worth. You will be competing against many local candidates, and unless you make it clear from the beginning how well-suited you are for the job and how much you want it, they might pass over your application. Address the distance issue in your cover letter. You should always customize your cover letter to each application to show your interest in the company and your willingness to take that extra step. In this case, you'll need to mention why you are interested in the job, whether you already have plans to move, and which specific qualifications or accomplishments make you the best choice for the job. Often, employers will specify in an ad whether or not they are willing to help a new hire relocate. That information can help guide your search, so if you see a line that reads "local candidates only," keep looking. When you find an ad that specifies the employer will help the right person relocate, send in your tailored cover letter and resume, and start packing.

JobSeeker Tips



JobSeeker Cover Letter Tip: Vocation Location

If you are planning a cross-country move, or find a great job opening in another state, your job application process takes on a new dimension. In every job search, you have to convince the employer that you are the best candidate for the job, but for long-distance applications, you'll have to work even harder to prove your worth. You will be competing against many local candidates, and unless you make it clear from the beginning how well-suited you are for the job and how much you want it, they might pass over your application. Address the distance issue in your cover letter. You should always customize your cover letter to each application to show your interest in the company and your willingness to take that extra step. In this case, you'll need to mention why you are interested in the job, whether you already have plans to move, and which specific qualifications or accomplishments make you the best choice for the job. Often, employers will specify in an ad whether or not they are willing to help a new hire relocate. That information can help guide your search, so if you see a line that reads "local candidates only," keep looking. When you find an ad that specifies the employer will help the right person relocate, send in your tailored cover letter and resume, and start packing.


JobSeeker Interview Tip: Please and Thank You

Many job seekers are afraid of seeming formal or old-fashioned in today's fast-paced online job market. But some things never go out of style, like sending a personal thank you letter after an interview. It's like dressing up for an interview - a formal gesture that shows the employer how much thought you've put into the application process, and what their time means to you. Keep your letter short and start by thanking your interviewer for meeting you. Then reinforce your interest in the job and your qualifications based on what you learned during the interview. Finish with a suggestion for future correspondence. You can also use this letter as an opportunity to ask further questions about the job, clarify a response given during the interview, reiterate why you're the best candidate, and anything you may have forgotten during the interview. Send the thank you letter the day of the interview if possible, or the day after. Your prospective employer will appreciate the courtesy and will be more likely to remember you. Though a paper letter is the most formal choice, it's fine to send this letter by email in most cases. After all, you want to show that you have modern computer skills as well as classic manners and style.

Sunday, July 13, 2008

Appreciation and excellence

"Appreciation is a wonderful thing: It makes what is excellent in others belong to us as well."
--Voltaire,French philosopher

Wednesday, July 2, 2008

A New Twist...

As I research all these culinary interests that I have, one I have currently become engrossed with is gardening, greenhouses, hydroponics, etc. I will be adding more information involving these topics as I find the time. Also, I plan to add a separate "Garden Links" section, to separate them from the "Culinary Links" already in place. I have also added a new Blogs listing, listing a few of the blogs that I enjoy reading. I hope you enjoy them, as well.

My Fish


A Trip Home

Some updates. The Thursday after my last post, the wife and I talked briefly. She seems interested in making it work, although I have yet to truly see the fruits of that labor. We'll see. I'm giving her the benefit of the doubt, since I am currently 700 miles away. Next week will be the "truth or dare" time.

As I said, I am in Michigan, visiting with my parents. It's been a wonderful trip so far - very relaxing, very calming, almost a tad boring! Dad and I went fishing out on the Saginaw Bay on Tuesday. What a great day! There wasn't a cloud in the sky, a nice breeze, waves weren't too bad, and the walleye seemed only to be biting our lines! We caught easily more than a dozen fish - 5 each is the limit. I caught a catfish and threw it back - neither of us were interested in taking the time to clean and cook it properly. And I caught a VERY nice walleye that measured 27 1/2" and 6 pounds 5 ounces. We took a pic or two and set it free - fish that big don't taste as good as the smaller "high teens" fish. But what a day. All that fish got me to thinking of good recipes for cooking. Of course, dad cooked the fish today - slightly over-grilled, but with a nice Rosemary seasoning and a bit of Mrs. Dash, I think. Fantastic feast.

I haven't worked up the nerve to let them know I want to go back to school. Not sure how to bring it up, and not sure how it would go over. We'll see. It might be better to wait until I get home and just talk on the phone about it. Dang, I'm a chicken, aren't I?!?

I've been re-researching all of my lost recipes, files, etc. Mostly I've been going to the internet for the ones I knew came from there. I still have a good 20 or 30 recipes that need to be re-typed. I'm not really looking forward to that part of it. Maybe I won't re-type. Maybe I'll just type an "Index Sheet" that lists the recipe and the source, and just keep all the mags around like cookbooks. It could work. A xerox might work, too, though. We'll see. More to follow...