Doot do-doot do do...

Not much to report, currently. I'm still waiting to hear back from the bakery- still holding out hope for that job opportunity. Beyond that, I will continue on in the hunt for gainful employment. It's proving difficult, but I won't give up. Someone out there wants to hire me. They just haven't met me yet.

Oh! Howie and I have started recording The Geeky Gourmet again. We're a bit out of sync, but a little practice will get us right back in to a rhythm. Unfortunately, Howie is having serious issues with his sound/recording equipment or possibly something else entirely. He's going to have to rewire his entire office tonight and hopefully fix the problem. With that said, we have yet to complete a new installment of our show. HOWEVER! Once his computer issues are resolved, we'll be back!

My apologies for not having anything fun or exciting to report. I will have something a bit more stimulating to write about next time, because I'm going on another wonderful adventure in the world of pasta making tonight! It is my intention to create delicious, homemade ravioli and marinara. I'll let you know just how delicious (or disastrous) this all turns out.

Elle

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Elle's Adventures in Dining out (or eating in)

Central, South Carolina (another for the locals)
Taco Loco
This small, unassuming "dive" is located in an old strip mall. You most likely would not even notice it if someone didn't make you aware of it's presence next to the Dollar General. The owners are originally from California and they've brought with them some of the best burritos I've ever had. Of course it helps that they make their own tortillas and sauces in-house. Everything is fresh and cooked to order. If you want something a little different, try a torta- a Mexican sub sandwich. You'll love every bite!
Price range: $5 to $10
Dine in, carry out

About that job...

I went in for my interview today, and I think it went really well! The owner and I talked a lot about various concerns and expectations. With everything that we covered, she is sure to have a good idea of my culinary background and experience. She also knows what my goals are. I feel pretty confident about how the interview went, but I won't know whether or not I got the job until next week. There are a few people they called that haven't called back yet and there's one person that she won't get to interview until next week. There is also a possibility that I could have to preform an audition of sorts. So, we'll see. But I still feel really good about it. It's the longest interview I've ever had and I'm taking that as a good sign. She genuinely enjoyed talking with me.

I'm a little frustrated I have to wait until next week, but what can you do? Other than keep searching for other options, I'm going to keep cooking, keep eating, and keep blogging! I'm going to start incorporating a new element to my blog posts. It may not happen with every post, but I'd like to use this once a week. Now I should explain what it is, right? Right.

In Food & Wine magazine the editor-in-chief, Dana Cowin, starts everything off with a letter to her readers about that particular issue. In a small column on the side she tells us what restaurants she's eaten in lately in her "Where I'm Coming From" section. I'd like to do something similar. Now, I'm not a jet setting editor-in-chief in one of the most popular food periodicals out there, but I'm a budding chef and I do eat out at least once a week. So I will share where I'm coming from if I eat something or somewhere new, but I'll also share an ingredient or a dish that I've had or made recently. I suppose it's not a really big deal, but when I read my F&W every month, that little column is something I really looking forward to reading. And now, I'm looking forward to writing my own version.

Elle

YAY!

I haven't had a proper kitchen job in longer than I care to admit. I've been job hunting for a good while and have gotten really discouraged lately. When they say it's rough out there in the real world, they mean it. But good things come to those who wait I suppose, because I HAVE AN INTERVIEW TOMORROW!

I applied to this bakery months ago, but they must have kept my resume and application on file. They called me this afternoon to let me know that there was a job opening and asked when I could come in for an interview. It's for a part-time line cook position at The Village Baker in Pendleton. I know, a line cook position at a bakery? They have an amazing breakfast and lunch menu. So I'll be preparing that.

I'm so excited! I'll find out more about it tomorrow, but it sounds like there is potential to move up. Maybe they'll let me learn some of the actual bakery things, too!

Wish me luck!

Elle