Kit

aww, jackal! your tiny financier (with the red on the bottom right) is smiling at us!

I know it's non-corporate, but I always wear a skirt or pants suit to an interview no matter if I'm trying for the corner bakery or the Ritz. It's always a good idea to dress up for an interview to show that you take it seriously. Or at least that's what they told me at school. Most places I've been seem pretty positive about it. Of course, I have my uniform and shoes in the car or in a bag with me in case they want a bench test. Never really had the hair problem 'cause mine's pretty short so I can't help you there.

I'm planning on getting a nice B&W of a vanilla orchid. It'll look like one of those old biological drawings with the plant name in latin underneath it. I'm really just trying to figure out where to put it.

Ours are white with very thin red stripes, diagonal, on them. I don't think I've ever seen pink boxes by me.

I second all the book and equipment recommendations! Another couple of books I like for beginners are the King Arthur's Flour Baking Book, (I think it's actually called that but I'm not sure) and In The Sweet Kitchen by Regan... damn, I can't remember her last name, but I like the book. It's got a tan cover. Friends have told me the King Arthur book is really good for starting out with lots of explanations. Beware, they have a cookie book out also which, while I'm sure it's cool, is not as all encompassing becuase it's well, about cookies. I have the second book and almost half of it is ingredient descriptions, recommendations for equipment, and all sorts of other things before you even come near a recipie. (First one is beyond page 350 if I remember correctly) Welcome to baking and have a good time!

Faust, I think what she was trying to point out is that a rude act is a rude act no matter how famous the person is that performs it. You may not be embarressed by a famous chef in the same situation, but people who tend to be horrified by scenes like that (myself included) would probably be only more embarressed because the top chef in a high end restaurant came out to confront them. As for my 2 cents, the only time as a professional I ever come out of the kitchen is when someone asks to see me. The boss didn't hire me to do the manager's job. You don't like the dessert? I'm sorry. Tell the manager, she'll comp it, and then she'll come back and tell me so I can either fix the problem in the kitchen (If it's a real problem) or brush it off (if it's a freeloader).

As much as I think it won't go through thanks to A.C., it would be so nice to go to a bar and not have to send my coat to the dry cleaners the next day just so it wouldn't reek. And for anyone that tells me to find a non-smoking bar, you try finding one that everyone wants to go to. I (sorta) feel your pain, but since it's directly benefitting me, I honestly (and selfishly) don't care.

What a cool idea arc! I may have to do that this year!

I agree that it's totally about context. I don't mind artsy tattoos, (ie: not racist, overly pornographic, etc) tasteful piercings (if I can fit a Pepsi can in the holes in your ears, it's not "tasteful"), etc. You have a nose ring? cool! Keep the small stud in at work. Tongue ring? fine, but I better be able to hear you speak clearly without a lot of clacking. Your arms have sleeves of tattoos? Neat, but I don't want to be looking at naked women and bloody gore while I'm trying to eat. The thing is, if I'm eating somewhere where the body art, etc. could ruin the atmosphere, the uniform you have on will probably cover the majority of it. I'm not sure about bright colors for the hair (outrageous styles are out) if they're well groomed and styled like most of the other servers, but it would be an easy way to figure out where my waitress went. FYI, I'm 25, have a single hole in each ear for earrings, and a small tattoo on my shoulder.

I think it's going to be a looooooooooong time before the hot line and the pastry side merge, if ever. Diners are becoming more open to crossover dishes but they still like what they like. For my money, I'll try savory desserts and maybe even like them, but I probably would never make them for myself. Food is food, dessert is dessert, and only seldom the twain shall meet in my tummy.

Heh, I used chopsticks sometimes growing up with Asian food, but I didn't really learn how to use them until college. I lost all the forks in my dorm room (I kept giving them to other people) and all I had left were a nice wooden pair of chopsticks I bought off ebay. Man, I was so broke at the time I ate everything for about 3 months or so with just chopsticks because I couldn't afford to buy plastic forks and I was having too much fun anyway. I started off with all sorts of food and ended up eating a whole lot of rice. Oh, and you should eat with the utensils given, or that are native to the cusine. If you can't manage it and haven't had the practice, then the host should be gracious enough to let you be comfortable. But it's always a good sign when I'm on a date and I see the guy I'm with can use chopsticks.

It seems like it would be easy enough to make big pans of cherry cobbler or, if you want to be neater, smaller individual servings. Also? *LOVE* the cherry blossom idea... they are so pretty! (they would look wonderful on the cake too)

Banana Nut Crunch and I don't eat it with milk. yum!

I like Bakin'. It's short, to the point, and most important, easy to say and remember. It's also one of those things that will strike people as clever and would be more likely to stick in thier minds because of that. Just my opinion.

Again, thanks to everyone for the advice. Don't think I'm not writing it down. Another question I have... How are the chefs over there? Are they really old-school style (hard-ass, screamy etc.) or a little more laid back?