Today was my twin sister's bridal shower!
It was amazing!
Tea-Party themed!
My cousin & I catered the entire party!
Everything home-made!
Brownies!
Cream Puffs!
Jam Tartlets!
Scones!
Cupcakes!
Soooo many people!
Soooo much fun!
I wore high heels!
And a dress!
Which made me happy!
I loved today!
The End!
Sunday, July 25, 2010
Sunday, July 18, 2010
I want to be a Flight Attendant when I grow up...
Its true. I want to be a flight attendant.
I even made a resume...
I even made a resume...
Thursday, July 15, 2010
The job.
Well, as I was researching different places I would want to apply and possibly work at, I stumbled across one place in particular.
Brix Restaurant, located in Napa.
Online there was a description about the Pastry Chef. And finding anything online about the Pastry staff is rare. No one gives the Pastry Chef the respect they deserve.
So that was the first place I went too when I started my job-hunt.
Its funny how nervous a person can get.
I was sitting my car, trying to get up the nerve to open the door and walk into the restaurant.
I tried to imagine myself doing that. I tried to picture the people inside who were working right at that moment.
Finally, with a big breath, and a quick prayer for peace, I opened the door.
I met Chef Danielle who was in charge of the Pastry Department. She was young and I really liked her!
When I asked if she was hiring, she smiled and said "possibly.."
HAAAA-lleluia!
We made plans for me to follow up with a stage later on, and I got back in my car and continued on my merry way.
Well, to make a long story short, I got the job!
And have been working there ever since- a year and a half.
Brix was a turning point in my life.
You know the people & places you encounter, that are life changing? Its the kind of event that impacts your life and makes you the person that you are.
I love my job.
I love the people that I work with.
And I love desserts. Even when it frusterates me.
One of these days Im going to write a book about my time at Brix. And a large part of that will be of what NOT to do when working in a restaurant.
Brix Restaurant, located in Napa.
Online there was a description about the Pastry Chef. And finding anything online about the Pastry staff is rare. No one gives the Pastry Chef the respect they deserve.
So that was the first place I went too when I started my job-hunt.
Its funny how nervous a person can get.
I was sitting my car, trying to get up the nerve to open the door and walk into the restaurant.
I tried to imagine myself doing that. I tried to picture the people inside who were working right at that moment.
Finally, with a big breath, and a quick prayer for peace, I opened the door.
I met Chef Danielle who was in charge of the Pastry Department. She was young and I really liked her!
When I asked if she was hiring, she smiled and said "possibly.."
HAAAA-lleluia!
We made plans for me to follow up with a stage later on, and I got back in my car and continued on my merry way.
Well, to make a long story short, I got the job!
And have been working there ever since- a year and a half.
Brix was a turning point in my life.
You know the people & places you encounter, that are life changing? Its the kind of event that impacts your life and makes you the person that you are.
I love my job.
I love the people that I work with.
And I love desserts. Even when it frusterates me.
One of these days Im going to write a book about my time at Brix. And a large part of that will be of what NOT to do when working in a restaurant.
Mission: Survive my 6-Week Stage
So... to continue where I left off..
I pretty much jumped at the first offer that was given to me, the first place that would take little old me as an extern. All I needed was to bring in some papers and they would sign it - and bingo!
The restaurant that accepted me was a little Spanish restaurant in downtown Napa. And when I say little, i mean LITTLE. And when the restaurant is little, it means the kitchen will be even smaller.
And the BOH (back-of-the-house) staff were consisting of six people. Two prep cooks (both only spoke spanish), two sous chefs (one only spoke spanish), and then the chef.
So I was a little intimidated.
Reason #1 - Most only spoke spanish
Reason #2 - I was working as a prep cook. Meaning I was working the food - not pastry & desserts. Meaning I was having to cut onions. Ew.
Reason #3 - The kitchen was TINY and I felt in the way.
But at least I had a place to extern at- right?!
And my mom was happy - right?!
WELL, thank GOD a last minute change of plans changed the course of my LIFE.
Another restaurant responded and wanted me to come in and stage for the day.
And this restaurant was exact opposite of the little Spanish place in downtown Napa.
This place was a high-end luxury resort located in Napa.
Celebrities stayed there.
And this place didnt have a big, boxy building containing hotel rooms- they had little quaint cottages scattered around the property, with meandering paths and fountains connecting them all.
They had a gorgeous pool & spa.
They had a full gym.
And to top it all off - most of the kitchen were english-speaking!
And the cherry on top was that I would be working in the Pastry & Desserts department.
Under a Female Chef.
Working with another girl who was also externing from a restaurant.
I. was. in. love.
The only negative was that I had to wear a chef hat.
And as school had helped me learn-> chef hats = hat hair. Ew!
Plus I looked weird and bald without any hair showing! What with it stuffed into your little hat and all.
What was funny was that once I started working in a restaurant, my 6 months I spent in school seemed so...silly to me. I hadnt realized how much I was missing out on by not working in a restaurant.
Plus, most of my fellow students were lazy, young, and...whats the word??... dreamers. Most of them never got a job working in a restaurant after their 6 week externship ended. And they never pursued finding employment in a restaurant. Most were just plain lazy.
And the vibe in a restaurant is so much more interesting! The people have a passion for what they do - plus they are confident! I ate it up.
When my externship ended and I left that place - I walked away with a couple good friends that I will remember forever!
My fellow extern, Miss May, was my confidant and support. We loved working together!
The boy that could always make me laugh was Geoffery. He working the Garde Manger station - but his goal was to get his butt in on the action over on saute!
And then there was Chewy- the Mexican boy that was the awesome dishwasher! He practiced his English on me, and bugged me the whole time I was there to go out dancing with him.
Those are the three that Im still in contact with. Chewy somehow got my number - i think from May - and texts me! Im pretty sure he had a crush on me.. some of his texts are pretty forward.
Needless to say, I wasnt offered the job.
I was sad- but not majorly crushed.
I was mainly unhappy about the fact that i would have to go out and start applying all over again!
I was going to have the be the new girl - again!
But this time, I wasnt asking restaurants to take me for FREE LABOR, I was asking for a real job, with real pay, for real.
Next Post: the actual job.
I pretty much jumped at the first offer that was given to me, the first place that would take little old me as an extern. All I needed was to bring in some papers and they would sign it - and bingo!
The restaurant that accepted me was a little Spanish restaurant in downtown Napa. And when I say little, i mean LITTLE. And when the restaurant is little, it means the kitchen will be even smaller.
And the BOH (back-of-the-house) staff were consisting of six people. Two prep cooks (both only spoke spanish), two sous chefs (one only spoke spanish), and then the chef.
So I was a little intimidated.
Reason #1 - Most only spoke spanish
Reason #2 - I was working as a prep cook. Meaning I was working the food - not pastry & desserts. Meaning I was having to cut onions. Ew.
Reason #3 - The kitchen was TINY and I felt in the way.
But at least I had a place to extern at- right?!
And my mom was happy - right?!
WELL, thank GOD a last minute change of plans changed the course of my LIFE.
Another restaurant responded and wanted me to come in and stage for the day.
And this restaurant was exact opposite of the little Spanish place in downtown Napa.
This place was a high-end luxury resort located in Napa.
Celebrities stayed there.
And this place didnt have a big, boxy building containing hotel rooms- they had little quaint cottages scattered around the property, with meandering paths and fountains connecting them all.
They had a gorgeous pool & spa.
They had a full gym.
And to top it all off - most of the kitchen were english-speaking!
And the cherry on top was that I would be working in the Pastry & Desserts department.
Under a Female Chef.
Working with another girl who was also externing from a restaurant.
I. was. in. love.
The only negative was that I had to wear a chef hat.
And as school had helped me learn-> chef hats = hat hair. Ew!
Plus I looked weird and bald without any hair showing! What with it stuffed into your little hat and all.
What was funny was that once I started working in a restaurant, my 6 months I spent in school seemed so...silly to me. I hadnt realized how much I was missing out on by not working in a restaurant.
Plus, most of my fellow students were lazy, young, and...whats the word??... dreamers. Most of them never got a job working in a restaurant after their 6 week externship ended. And they never pursued finding employment in a restaurant. Most were just plain lazy.
And the vibe in a restaurant is so much more interesting! The people have a passion for what they do - plus they are confident! I ate it up.
When my externship ended and I left that place - I walked away with a couple good friends that I will remember forever!
My fellow extern, Miss May, was my confidant and support. We loved working together!
The boy that could always make me laugh was Geoffery. He working the Garde Manger station - but his goal was to get his butt in on the action over on saute!
And then there was Chewy- the Mexican boy that was the awesome dishwasher! He practiced his English on me, and bugged me the whole time I was there to go out dancing with him.
Those are the three that Im still in contact with. Chewy somehow got my number - i think from May - and texts me! Im pretty sure he had a crush on me.. some of his texts are pretty forward.
Needless to say, I wasnt offered the job.
I was sad- but not majorly crushed.
I was mainly unhappy about the fact that i would have to go out and start applying all over again!
I was going to have the be the new girl - again!
But this time, I wasnt asking restaurants to take me for FREE LABOR, I was asking for a real job, with real pay, for real.
Next Post: the actual job.
Long Time no Talk...
Let me start by saying... "HAHAHAHA!"
Well, this blog lasted about as long...as most of my "diets."
I cant believe how long it has been since I've been on here! So much has changed! Well, body-wise I am the same..still no six-pack! Boo!
My culinary program was an adventure! I loved every minute of it! Let me tell you, I did not want to graduate. I was scared I would miss all my new friends.
I knew my place at school, people knew me, and thats the way I liked it. I dont like change. And i did NOT want everything to change - meaning me having to actually find a JOB in an actual RESTAURANT, and be PAID. Which meant I had to prove my worth. Not make mistakes.
I had to live out everything I had learned in school.
And then there was the debate between my mom and I.
I wanted to go towards the Pastry/Desserts route. My mom didnt want all my schooling to go to "waste" and wished I would stay in the culinary/savory field.
But my passion wasnt in cutting onions. I detested it.
My passion was to work with sugar and butter, and make people love gettin fat!
Well, in the last 6-weeks of school, all the students had a mission to find a restaurant who would take you as an "extern." Basically, you would be working for free, during that 6 weeks.
Now, this was really hard for me. Let me tell you why.
In school everyone has a designated "chef" mentor, who was supposed to help you find a restaurant; coach you, keep in contact with you, and make sure you werent an embarassment to the school.
Unfortunately for me, I had bad luck. My mentor was not an actual person (I was told he didnt work at the school at that moment).
So, typical me procrastinated.
But the knowledge of the deadline looming closer and with my silly self still restaurant-less, I was stressing out.
Finally, half way through the last six weeks of school, I was went to a person in charge. He was able to reassign me to another mentor, and I sighed a HUGE sigh of relief.
Little did I know my new mentor would be of no more help than my previous, unemployed, MIA mentor.
My new mentor was new to the school- he had just started a couple weeks earlier!
My spirits sank.
After my first (and last) meeting with my mentor, I buried my spirits and threw away the key- er shovel.
So I finally realized I had to stop dilly-dallying, hoping someone would do my hard work for me. I had to work.
I had to search.
And I had to get out there and see what restaurants would take me.
So with my Dad's awesome help I created my first resume.
And honestly? My resume was pretty great.
So I went onto the helpful world of YELP and searched for well-reviewed Napa restaurants that werent lame.
Printed out my cover-letters & resumes for each one; and with sweating palms and twin sister in tow (for moral support) I set out.
Well, let me tell you - that day was a nerve-wracking, freaky, adrenaline ride! I had never in my life made,filled out, and dropped off a resume - let alone have an interview! Both of my previous jobs had been gotten by knowing inside connections.
I was thrilled when that day was over. I knew I had made some mistakes, but the positive note was that I survived to learn from them. Plus, I had some promises for future interviews at a couple restaurants.
Little did I know I was about to enter stage 2 of my job search. And it was just as nerve wracking!!
stage 2 = working interview ("stage" in the restaurant world. pronounced 'st-ahzsh")
I will tell you all about stage #2 in my next post...
Well, this blog lasted about as long...as most of my "diets."
I cant believe how long it has been since I've been on here! So much has changed! Well, body-wise I am the same..still no six-pack! Boo!
My culinary program was an adventure! I loved every minute of it! Let me tell you, I did not want to graduate. I was scared I would miss all my new friends.
I knew my place at school, people knew me, and thats the way I liked it. I dont like change. And i did NOT want everything to change - meaning me having to actually find a JOB in an actual RESTAURANT, and be PAID. Which meant I had to prove my worth. Not make mistakes.
I had to live out everything I had learned in school.
And then there was the debate between my mom and I.
I wanted to go towards the Pastry/Desserts route. My mom didnt want all my schooling to go to "waste" and wished I would stay in the culinary/savory field.
But my passion wasnt in cutting onions. I detested it.
My passion was to work with sugar and butter, and make people love gettin fat!
Well, in the last 6-weeks of school, all the students had a mission to find a restaurant who would take you as an "extern." Basically, you would be working for free, during that 6 weeks.
Now, this was really hard for me. Let me tell you why.
In school everyone has a designated "chef" mentor, who was supposed to help you find a restaurant; coach you, keep in contact with you, and make sure you werent an embarassment to the school.
Unfortunately for me, I had bad luck. My mentor was not an actual person (I was told he didnt work at the school at that moment).
So, typical me procrastinated.
But the knowledge of the deadline looming closer and with my silly self still restaurant-less, I was stressing out.
Finally, half way through the last six weeks of school, I was went to a person in charge. He was able to reassign me to another mentor, and I sighed a HUGE sigh of relief.
Little did I know my new mentor would be of no more help than my previous, unemployed, MIA mentor.
My new mentor was new to the school- he had just started a couple weeks earlier!
My spirits sank.
After my first (and last) meeting with my mentor, I buried my spirits and threw away the key- er shovel.
So I finally realized I had to stop dilly-dallying, hoping someone would do my hard work for me. I had to work.
I had to search.
And I had to get out there and see what restaurants would take me.
So with my Dad's awesome help I created my first resume.
And honestly? My resume was pretty great.
So I went onto the helpful world of YELP and searched for well-reviewed Napa restaurants that werent lame.
Printed out my cover-letters & resumes for each one; and with sweating palms and twin sister in tow (for moral support) I set out.
Well, let me tell you - that day was a nerve-wracking, freaky, adrenaline ride! I had never in my life made,filled out, and dropped off a resume - let alone have an interview! Both of my previous jobs had been gotten by knowing inside connections.
I was thrilled when that day was over. I knew I had made some mistakes, but the positive note was that I survived to learn from them. Plus, I had some promises for future interviews at a couple restaurants.
Little did I know I was about to enter stage 2 of my job search. And it was just as nerve wracking!!
stage 2 = working interview ("stage" in the restaurant world. pronounced 'st-ahzsh")
I will tell you all about stage #2 in my next post...
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