Feeling Funky?

Hello Friends!

Culinary school isn't always chocolate and smiles. To other students here at the CIA this is abundantly clear and laughably obvious of a statement, but to other people it can be a curious thing to say. 

But it can really get stressful, and even I feel down from it sometimes. Some classes are worse than others, and I made it out of the worst so far; Individual Production Pastries. 

Sounds fun, right? Well, not so much. More like boot-camp, only with more crying and blood. 

But regardless of feeling like a blubbering mess, I improved tenfold in the class, and in hind-sight wouldn't want it any other way. 

So if little old happy-go-lucky-me can feel like a completely different person from stress, I can't help but wonder how not so optimistic people deal.

I'd like to share how I pulled out limping but not entirely wounded from the toughest three weeks so far in school.

Firstly, don't feel ashamed that you are struggling. The old cliche holds true, different people find challenges in different things. It's perfectly OK if you feel like the only one having trouble. It may look that way to you, but I promise that you're not alone. Ask someone who looks like their doing well if they would help you, they will be flattered and you will be supported!

If you deny that you are having trouble, you'll never fix it. Meditate on exactly why you are feeling down- do you feel like no matter how hard you try you're only alright? Do you not enjoy what you are doing? And more importantly- what can you do about it?

Secondly, make time to do something you truly enjoy. You might not even want to do anything fun because you are so stressed out, but make yourself wake up early, have a gorgeously indulgent breakfast, and have a few laughs with your favorite television show or spend some time with a new book. It will help.

Next, do something brave. This can be anything from asking someone out on a date or extricating yourself from a negative situation. Take on something like a position writing for your school paper or snatch up a leadership role in a club. It can be big or small, but if it gets those nerves rattling, and holds promise of some really good end results, go for it! The adrenaline will boost your mood like you would not believe!  What do you have to lose?
And always remember, this too shall pass.

Lastly, call your family. Plain and simple!



How do you get out of a funk?

An abundance of love,
Paige

Have fun, always.

Hello friends!

I count myself lucky in that I love going on job interviews. I know that this makes little sense coming from someone as introverted as myself, but I think it is so much fun. You get the chance to learn about some really great organizations and businesses, all the while learning poise under pressure and effective speaking. Because I know that job interviews are something that a lot of people struggle with, I thought that I would give y'all a little something to nibble on!

- Practice your handshake. Nothing puts me off more than a lame handshake. I know that you hear this all of the time, but a good handshake is warm, engaged, and firm. Grasp the person's whole hand, shaking only their fingers or not applying some pressure come across as disinterested and yucky. Also, make eye contact with the person while shaking their hand, ideally while thanking them for meeting with you. Which leads me directly into...

- Make eye contact! I know that it is easy to get nervous, but talking into your lap is unprofessional. And believe it or not, it is actually easier to answer questions thoroughly when looking at the person who asked you. Looking away or at your feet will make you want to ramble.

- Speak with the intention of answering the question. When you have accomplished that- stop talking. Even if there is a pause where they are not asking the next question, if you have answered, resist the ramble! That is when you say something that causes you to kick yourself later. Answer thoroughly, then stop. If their is a pause that causes you discomfort, ask them if your answer made sense, or say something like, "Did that answer your question?".

- Remember their name, and use it when you say goodbye. Instead of saying "Thanks for your time" and leaving, try "It was great to meet you, Mr. Potter. I'm looking forward to speaking with you further!".

- Read up on the company, and ask specific questions tailored to what you have learned. Your interviewer should open it up for you to ask your questions near the end of your interview, run with the chance! This will help to open up a dialogue rather than a Q&A, and will also let them know that you care enough about the company to do your homework. Ask the interviewer about their experiences as an employee of --. What projects are they particularly proud of? 

- Avoid bright colors or loud prints (unless relevant to the job, of course. As in a fashion magazine), opt for neutrals, you want the interviewer to focus on what you are saying, not what you are wearing.  Same thing applies to makeup.

- Ask a friend to proof read your resume, and re-write your cover letter for each place you are applying. Email it to them a few days before your interview with a quick message thanking them for their time.

- Do not be afraid to let your personality through! All day the interviewer is hearing people tell them what they think they want to hear, so being genuine in your responses will be refreshing. It will also make you feel more comfortable. 

- If you are not feeling calm and put together, just remember that the person interviewing you is only a person too. It is easy to feel nervous and like you need to impress them, but you are also deciding if the company is right for you, it's not a one way decision.

- Send the prospective employer a letter in the mail thanking them after the interview. It will make you stand out, just be sure to keep it professional. Remind them who you are, what time your interview was, and include your contact info with a brief sentence or two inviting them to get in touch should they have any questions about your resume or cover letter. You could also send it to human resources, if they helped you out. In my experience, HR folks are complete angels who work incredibly hard but get little recognition. They are there to support you, and to match up the right candidate with the right position, which is a lot easier said than done. So do not neglect them.

- If you are offered the job, but have decided that it is not for you, do not leave them hanging. If you need more time to think- ask for it! But do not just ignore them, it is unprofessional and insincere. Just as you want a prompt response, so do they.

A brief list for now, but I hope that helps! If you have any questions I am happy to help. Good luck job hunters- you are brilliant!

An abundance of love,

Paige

A Saturday of most splendid proportions

Photo most sneakily stolen from the whereabouts of the google machine.

Where to even begin?

Well, my dear friends and most ravishing beauties,  I had the complete honor of spending the day at the three Michelin Starred, and most entirely breath-taking Restaurant Daniel. 

I spoke briefly in my previous post about what a stage is, and the sort of place that Daniel is, but for those looking for a more detailed edition of the same story, I await the platform to pontificate.

I arrived at the restaurant around 1:45 in the afternoon, and found my way into the security box that all employees pass through before entering. I introduced myself to the security guard and explained that I would be spending the day with the pastry team. He then called the Executive Pastry Chef; who apparently had no idea that I would be staging. Well, naturally that sent a chill through my hopes of having a good day- I immediately placed myself in the position of being an intrusion and a burden to the busy team. However, as soon as I was placed at a station to begin removing small chocolate cakes from their molds I was treated not only as a welcomed set of hands, but a equal and a team member. 

The people that I worked with were so inspiring. They were fast, talented, helpful, and made me feel like I was appreciated and understood. 

It was hugely moving to know that I was contributing to something that would be served at Restaurant Daniel. After spending a few hours helping out in the kitchen, assembling various petit-fours (small one or two bite pastries with intense, decadent flavors and rich luxurious textures) I was invited up onto the pastry line. I nearly fainted for the chance. Now, keep in mind a small flaw- I have never worked a line before. 

What "working the line" means, is plating, assembling, and otherwise taking care of dishes to order. So the ticket comes out, and you get it done as quickly as you can. 

It is terrifying. But the rush is unbelievable, and once you get in the groove it is a blast and a half.  So I was put in charge of the Madeleines. Every guest is given them after dessert, while the little goodies are still hot and snugly tucked into a linen basket. It is beautiful, everything at the restaurant is immaculate. 

Not the Daniel Madelines, just an image snatched from google

While I was working hard not to make a fool of  myself in front of such talent, kind souls delivered a seemingly never-ending stream of delicious treats for me to try! I first was given a yummy double-baked potato while I was still in the main pastry kitchen, then once upstairs on the line, a stunning plate of raviolis manifested as well as a simply spectacular dish of hand made pasta, along with various other small delights. And of course, I got to taste all of the petit-fours. 

When my shift was over, and I was chased out of the kitchen, I went down to thank the Pastry Chef for letting me play in his kitchen...and he offered me the position. 

I scarcely know how I kept myself standing and breathing.  It nearly brought tears to my eyes. I was so overwhelmed and honored that I think I looked something like the people on television do when they are told "you've won a brand new car!". So, in my gaping fish-mouthed awe, he told me to give it some thought and to email him in a few days.

Unreal. 

I wish that I had words for how much that meant to me.

When I was waiting for my dad to pick me up, I was happily sitting by myself with a big goofy smile all over my face, when the pastry team passed by and noticed me. And would you believe me if I told you that they stayed and waited with me for nearly 20 minutes so I would not be on my own? That was so touching and beautiful. What kind people! For a place of such high regard they could have treated my stage as slave labor, and completely abused me and I probably would still feel lucky for the chance; but instead they respected me as a member of the team, and allowed me to meaningful work that contributed to the restaurant, and then even spent a few minutes getting to know a little about me. 

People like that are rare, and I am blessed to have come across them. To someone not in the culinary industry it may not seem like a big deal to be treated with respect and kindness on an unpaid, unofficial, "first day" of sorts, but believe me- it really is.  

I am so filled with love, inspiration, and honor by the whole situation. Even if I was not offered the position, I would still be proud to have been there for the day.

So, I suppose there are two morals to my story; the first- be kind to everyone. Strangers, new kids, those above you and below, old friends, everyone. Because you have no idea how much it may mean to them.  

And the second- believe that you deserve your dreams. Never sell yourself short. I came close to asking for a stage at a different restaurant in the Boulud empire because I never thought in a million years that the team at Daniel would think I was good enough to even spend the day. I have no experience in fine dining, and limited experience in pastry. But I chose to have fun and to do my best, and when I decided to believe in myself, this opportunity strolled right over and curled up in my lap purring. 

You deserve the best. And I know that if you wholeheartedly want it, and work your tail off, you will get it. 

What is your dream position, and what are you doing to get it?

An abundance of love,

Paige

 

Bakers can eat healthy, too!

Dinner tonight is lazy and comforting; Gunpowder green tea, chilled black bean and corn salad (my favorite!) with tasty avocado and Portuguese sweet bread baked up freshly by my dad. So yummy. 

As the snow has yet to melt and I have one more evening at home before returning to school so I spent the day lolling around with my mom after a trip to the Hong Kong Supermarket to load up on tea.

**

Today was a day of little luxuries, so I thought I would compile a list of a few of my favorite petite treats for celebrations of the close of long stressful weeks or simply a celebration of yourself. Because no matter how busy you are, you always have time to appreciate these teeny little beauties. 

 

Flickering flames of decadently scented candles

Over the top teacups for sipping serendipity

That perfect pen that makes your signature look lavish and glamorous

Foofy lotions and wild perfumes

Impromptu conversations with new found friends

Munchy-crunchy toast topped with divine jam or preserves

The love and kindness of a furry friend

Warm bunny slippers on chilly toes

And quiet moments enjoyed in your own company

What are your favorite little luxuries, and how do you make time for them throughout your days?

an abundance of love,

Paige

Advice to incoming students at The Culinary Institute

Because we are on a block schedule, we have new batches of students coming in every three weeks. This means a number of things; for one, we have very small classes, which is really great for getting to know one another as well as getting plenty of one on one time with both Chefs and Professors. This also means that the longest that you have to be "the new kids" is less than a month. Once you're issued your embroidered whites, you're one of the culinary masses and no one is the wiser. But, there certainly are some helpful tips that can be given when you are in that three week-sweaty-palm-purgatory of orientation and first two weeks of classes.

1- Talk to people other than your room mate in the first few days. I know that if you get along with your room mate it can feel almost unnecessary to branch out, but it really is easiest to make new friends while everyone is new- once you get in the swing of classes, you will be so busy that it is tough to find time to meet new people. 

2- Do not be afraid of the Chefs. To say that they are intimidating is a gross understatement, but they are here to help. If they did not love to teach they would not be here; so don't take them for granted. They do not expect you to be perfect, or even all that good in your first few weeks, so ask lots of  questions. Seek advice on culinary matters, talk to them. Just be sure that it is professional. They will appreciate your interest. On that same matter,

3- Google your Chefs. You will be blown away by their accomplishments, they do not call our school the world's premier for nothing. These men and women are simply astounding, and while it can freak you out to learn what big deals they are in the industry, it is important to appreciate everything that they have done. But beware- intense hero worship may ensue.

4- Write everything down. Your notes and books will be all you have to refresh your memory once you graduate. Some Chefs even encourage you to take pictures and videos of their demos. Rearrange your notes after class, make them into flashcards. Keep a log of your recipes and how they came out. write, write, write. It will not only help you to retain the information, but by keeping a small notebook in your pocket while you're in the kitchens, you will save time by not needing to flip through your binder, and you will be able to jot down pearls of wisdom dropped by the Chef. Because I have certainly learned that the best bits of advice are spouted by the Chefs when you least expect them.

5- Do not be afraid of older students. They know exactly how you feel, and in almost all cases, are more than happy to help you. Everyone at the CIA is a family, we all have each others backs. I was wandering Roth Hall in one of my first few days on campus, hopelessly lost and beginning to panic, when a group of older students passed by and saw me, they stopped. One girl introduced herself and asked me what I was looking for, then she pointed me on my way and told me not to worry, the campus gets easier to navigate after orientation is through. Another day a small group of friends and I were eating dinner together and talking worriedly about our math class- an older student at the table behind us overheard and interjected. She gave us her email and phone number and told us that she works in the tutoring center, if we had any problems in class she invited us to get in touch with her, she would be happy to help us out with the material. 

6- Utilize campus resources. Bring your essays to the writing center, ask someone up in tutoring to go through your notes with you before a test, talk to someone in counseling, visit the meditation room, take a Zumba class, go for a swim in the pool, go to career services, and ask them to look over your resume, or to tell you about externship opportunities. These are all built into your tuition, take advantage of them. 

7- Study in places other than your room. The library has a fireplace, simply sitting next to it makes you want to do homework. And the lack of your laptop will make sure that you actually get something done, rather than ending up watching re-runs of Lost. Oh, and turn off your cell phone.

8- Engage in class. Ask questions, and raise your hand when the professor poses a prompt. And try not to complain about the teachers, they know what they are talking about. You do not get a job at the CIA because you are well connected, the hiring process is unbelievable- ask a favorite Chef about what they went through to get hired if you'd like to hear a pretty impressive story. 

9- Take time for yourself. This school is hard, bloody hard. And stressful, and tiring. But wicked fun if you are up for a challenge. You're on your feet, in one class from 2-8:30, and the time that you have off, you're preparing for the next day's class. Do not let that overwhelm you, make time for yourself. Find something that gets your mind off of school, and wake up early to enjoy it. For me, it's knitting and reading, but it could be anything at all. Take an extra long shower or watch a funny movie if that is what you need to relax. It is easy to be swallowed up by the work load, so make sure that you take care of yourself. Drink lots of water, and although it is easier said than done- try to get some rest. 

10-  Go to campus events, take advantage of opportunities. They are mostly free, and the ones off campus are absurdly cheep. I went to see the Radio City Christmas Spectacular for $35, including transportation. The school organizes restaurant and bakery tours for $25 and you get to visit some of the top places in the city, and talk to the team members. Not all of the events are culinary related either- free magic shows and mind readers, dances, and bingo (with prizes like Ipads and Kindles), tastings and talks with people like Danny Meyer. You will never get these chances again once you graduate.

And finally, a bonus. 

Do something that is terrifying.

For me, this is grabbing up the opportunity to conduct interviews with the graduation speakers, then write articles for the school newspaper about them. Not too scary, right? That's what I thought, until I realized the kind of people that come and speak at CIA graduations. Martha Stuart, for example, has given a commencement speech in the past. The first person that I am to interview first is Jerome Bocuse, Paul Bocuse's son. This scares the living daylights out of me, but I am doing it because never again will I get the chance to speak with these kind of people.

Enjoy your time here, it's Disney World for foodies!

Love and chocolate,

Paige.

I'm all packed up, and getting a pep talk from my hero, Forrest Gump because tomorrow morning I'm leaving for New York, and I wanted to compile a few of my little rules to share with other college kids. Some of them I have been following, and they have helped me out a lot, and others I've just added, and I hope they help you too.

1. No matter how silly or boring an assignment may seem, I will always do my best; because when you're proud of myself, nothing else matters.

2. No matter how frustrating a person may be, I will never speak harshly of them; because especially when a person is ill-tempered, there is always a reason.

3. No matter how humbling an experience it may be, I will always ask for help when I need to; because speaking to people who know something you don't, is the best way you can learn.

4. No matter how little I may like a person, I will never fail to look for the good in them; because even when it is difficult to find, it is always there.

5. No matter how much I may have to do, I will always write home; because you are never too busy to catch up with the people you love.

Keep each other safe, and keep faith,

Paige.

let's talk about acne, friends.

I'm eighteen years old, with raging hormones and an affinity for ice cream and chocolate; so I'm bound to break out. I'm OK with this, I'm not looking to have radiantly flawless skin, where's the fun in that? But I have devised a little method of dealing with those angry red buggers we are all so fond of. And that is simplicity.
   My acne used to really get to me, it seemed as though all of my friends had beautiful skin while I was suffering away, killing my actually not so bad face with salic acid, benzoyl peroxide and a whole smattering of other terrible chemicals. And after spending loads of money at the drug store on products that promised to give me relief from my pimples, I ended up with skin more dry and irritated than I started with, and out of frustration, I would load up on concealer and foundations before leaving the house which only exacerbated the problem.
  So I in my mid teens I asked my mom what I should do, she was so wonderfully sympathetic and helpful because she had the same problem when she was my age. After assuring me my skin was not unusual, or even all that bad, she gave me the best advice I have gotten regarding my skin. And that is the gentler and more natural the product, the less likely it was to irritate her skin, and that the same is probably true for me. So after experimenting with all kinds of facial washes and moisturizers for sensitive skin I found the two that work best for me. They are the Neutrogena all natural facial cleansing bar, and the Neutrogena oil free facial moisturizer.

  These are nice and gentle, and don't irritate my skin at all. I'm one of those lucky gals who gets to deal with combination skin, where patches are absurdly oily, and others are horribly dry so it's really hard to find a moisturizer that can help out my dry patches, but not make my oily skin go crazy.
This one seems to do the trick nicely though.

  While I have gotten my skin under control, I still have break outs. Hormones are hormones and no matter how great your skin care routine is, so if your prone to getting pimples, they will come no matter how expensive your moisturizer is. But when I wake up with a particularly vengeful patch of skin I have a few methods of handling it.
  Today, as I am approaching my beloved lady time, I woke up with a horribly irritated patch of skin, as insanely hard as it is for me to not pick at it and squeeze until the day is done, I tried to resist while I stirred up this concoction.
  I use this puppy when my skin is dry and irritated, it is so soothing and cooling, and my skin really appreciates the pampering.  I start with plain organic yogurt, it's loaded with zinc which unhappy skin craves, you only need about a tablespoon. Then I grab some carrot juice, but make sure the only ingredient on the list is carrots, it will give your skin antioxidants as well as vitamin A and C. I just pour in a little splash until I like the consistency, but I'd say it's about a half of a tablespoon.

  And the final ingredient is honey. About another half tablespoon, honey is decadently moisturizing and feels so soothing on your skin. So just stir up the honey, yogurt and carrot juice until it's not too runny and using a cotton ball, smooth it over your skin patting a little extra onto particularly dry or irritated spots. Then I just leave it on about as long as it takes me to leisurely flip through a magazine or cook book, then rinse it off, pat your skin dry, and moisturize as usual. This does wonders for my skin, so I couldn't keep it to myself!
  If you're suffering from less than perfect skin, try out a more gentle and natural battle plan, it certainly did incredible things for me. It's tough having acne, but it's perfectly normal. Drink lots of water, wear a sunscreen every time you're outside, and relax. Stressing out about it will only make it worse, I promise you that the people worth having around are not bothered by how your skin looks. And as tough as it is to keep in mind, just remember that this too, shall pass.
  All the love in the world,
  Paige.

lessons from my part time jobs

I have been fortunate enough to have three part time jobs through out my high school years.  The first was helping a woman named Cirese make soaps, the second was at an ice cream parlor, and the third (and current) is at Jamba Juice.  They each have taught me plenty of little lessons, the first being

keep your professional life exactly that.

As great as it is to be comfortable enough with your boss to joke with them and spend time together in  more friendly of a manner, it's almost never a good idea to let the employee/boss line blur. Don't speak to your employer about the same topics you would laugh about with your friends. Keep it professional, even in a part time setting.

be early.

Punctuality is so important to me, when I went for my interview at Jamba I was so nervous that I would get caught in traffic and be late that I left the house an hour early. I ended up with plenty of time to spare so I explored the surrounding stores and was able to relax a little bit before going in to meet the manager, I got to the store ten minutes early and the manager commented on it, saying he was impressed by my eagerness.

practise empathy.

If you were the boss, what kind of employee would you want to hire? Be that. Even when no one is looking, always do work that you are proud of. Also, never hand off a product that you would be unhappy buying. Put yourself into other people's shoes.

the importance of weather.

This one is pretty much only relevant to more summery-food type jobs, but at the ice cream parlor and Jamba juice, if it's raining, we're not getting customers. This is something I never thought about until I started working, and because I'd love to own my own business, it's stuck with me.

be genuinely kind.

Some people are just curmudgeons. That's not ever going to change. But they always have reasons for being so cranky, and a little bit of kindness goes a long way with them. Be nice to everyone, you have no idea how much it means to people.

smile.

Be happy to see your customers, they are the reason you are employed!

don't cry over spilt milk.

Don't be afraid to admit when you've made a mistake. Your manager will be much happier to know up front that you've slipped up than they will be to find out about it later. Not only will they be able to help you remedy it and prevent the mistake from happening again, they will respect your honesty and understand the courage it took for you to come to them and apologise.

ask questions.

It will make you a better employee by helping you understand exactly what you're supposed to be doing, and it shows an interest in the job, which is important.

appreciate your free time.

Before I was working if I had nothing to do I would desperately search for something to pass the time, but now I love those days when I have off, and I can wake up when ever I choose, knit a little, read a little,  maybe bake something, or watch a movie and just enjoy slowing down.

money isn't what's important.

No matter how much money you are making, if you're not proud of what you're doing, are stressed out beyond what you can handle, aren't getting a second to breath (in a bad way) or are generally unhappy because of your work, find what you love, and quit. Even if the job you love will be for a third of the pay, you will feel miles more fulfilled doing what you love than you do with wads of cash and a bad taste in your mouth.

I am lucky.

People are scrambeling for work all over the county, so to be fortunate enough to have a summer job makes me happy in and of its self.

What part time jobs have you had, and what have they taught you?

Love and Chamomile,

Paige.