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| ISSUE NO. 492 |
THIS PAST SUNDAY . . .I spent the later part of my morning wrist deep in pie dough. The savory batches were destined for chicken pot pie. The house was quiet, and I stood at the counter working the chilled butter into fine sheets between my thumb and forefinger, with only a thin layer of flour between to keep it from melting right into my hand. I made a double batch of dough, which made the process slower and allowed me to get into a meditative trance. It's experiences like these that make me love cooking. The opportunity to slow down. The ability to keep your hands busy while letting your mind wander. The promise of something made now that will nourish you later - like a little promise to you or someone else that you believe it's worth your time to care for them. The sense of satisfaction when you package up the dough to rest, and you, too, get the chance to rest and feel like you earned it. We want to know: What do you love most about cooking? In response to last week's call for stories of positive interview experiences, the underlying theme was that they came out of situations where the interviewee had the confidence to be candid, and when interviewers broke free of the 'gotcha' style of power imbalance. This combination led to more favorable experiences all around - in the interview, as well as in the job.
Food for thought, Tay + Dor Co-Founders, Good Food Jobs |
tidbits...what we’re reading / listening to / watching / noticing / thinking about / captivated by this Tuesday… |
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