Finding My Footing

"If you're not confused, you're not paying attention." - Tom Peters

OK, so I may be having a bit of a job hunting related break down. There’s just so much on my mind, and I keep hitting so many brick walls, that my head is now a complete mess.

Do I go to college outside of work to gain qualifications as a chef to get practical experience with food? Is this even practical? Do I hold out for that dream job? Do I get any old job? What job do I want? Do I start my own business and make my own job? Do I stand a chance? What do I do? Am I too old to be an apprentice? Can I afford a drop in pay? How should I sell myself to someone not advertising jobs? Is there anyone I can go to for advice? How do I get a job without experience? Do I get a new job and then think about training? Do I stick where I am and do unpaid work experience until I find something? Do I get two part time jobs if I can’t find a full time one? How far is too far to commute? Where’s the wine…!?

The Great Setback

“Every adversity, every failure, every heartache carries with it the seed on an equal or greater benefit.” Napoleon Hill.

I am currently nursing a broken heart and bruised ego over one particular job I had gone for and fallen in love with. From the hundreds I have applied for, this was the first to get me excited. It awoke the beast within.

It was a Home Economist role at a fantastic company I really identified with. They serve first class food in a range of settings, from their Michelin-star restaurant, to their pubs, to the outside catering part of the company. Ingredients are either grown on site, or sourced locally, something that they are really passionate about. And they want to delve into the world of nutrition.

In my first interview I was immediately told I was through to the second stage; a presentation to their very well-known patron chef, to tell them why nutrition could help their business, and how to go about this. If the presentation wasn’t daunting enough, on Friday evening (with the interview the following Tuesday), I received an email saying that they had a little surprise for me… I would be cooking for him, in his Michelin star kitchen. Gulp!

It was a panic call to mum, and a frantic foodie search for something quick, healthy and locally sourced. I toyed with scallops on asparagus with some sort of dressing, but not knowing what would be available in the kitchen and how the set up would be on the day, I went for a safer option (which in hindsight I regret now) of a layered dessert, with rhubarb, raspberries, my homemade rhubarb and raspberry jam, cream with the fat content reduced by quark, and a crumble topping. Although it was enjoyed by both patron chef, and their lovely HR lady, I can’t help but feel like scallops would have been more impressive, and knowing what I know now about the kitchen and what I had at my disposal, still doable.

One page of the leaflet supporting my presentation

He was lovely, and meeting him was not as scary as I’d originally imagined! And although I felt a little shaky through my presentation and had to keep asking their head chef where things were in the kitchen, it went well.

After a painful wait to find out how I’d done. It was a difficult decision. I was unsuccessful. Not a reflection on me; the successful candidate was more matched to their needs (possibly had more of that dreaded experience!). I asked for feedback and was merely told that they were all “very impressed and being honest you narrowly missed out”, keep in touch because “you never know what the future holds”.

As Mr Hill said, you have to find the positive from every set back. Otherwise it’s pretty depressing and you drive yourself mad! The one thing that all this job hunting has given me, and in particular this one, is clarity; I know what I want. I’m just not finding it!

Jobs that use my degree are few and far between, let alone entry level ones. Those that do are either factory or hospital based, neither of which appeal to me, as it is the food, and creativity that I love, a role where I could use my nutritional knowledge as an added bonus, somewhere for me to grow and have some interaction with customers who are enjoying and choosing to pay for something that great that I’ve helped to concoct.

No, I don’t know what the future holds, but I am not a believer in fate or ‘everything happens for a reason’, so it’s back to the drawing board, and time to plan my route into the food industry.

One Step Forwards, Two Steps Back

“Do not fear mistakes. You will know failure. Continue to reach out.” – Benjamin Franklin

After what feels like a lifetime of laborious job hunting, still nobody wants me.

I am really starting to dread and despise the word ‘experience’.
I can’t get experience until someone gives me a chance, and I can’t get a chance, without experience!

Even companies who’ve interviewed me have said that there’s absolutely nothing wrong with me; I really impressed them; I would have been a great fit… Someone else had a little more experience.

All I want is to work with food. I love food. Eating it, cooking it, experimenting with it, tailoring it to people’s needs, moulding it into something that people love. I want to be part of the process, from seed to stomach, of creating what ends up on your plate and in your tum, hopefully doing wonderful things to your health!

In a nut shell…

I started, at an early age, accompanying my mum in the kitchen. The cake recipe I use now is still the one in ounces that she taught me. My fish pie, that my boyfriend loves, my mum’s. I was enthralled by Miss Makowski’s Food Tech lessons at GCSE, and carried this on to A Level, cementing my position as teacher’s pet! We went on trips that allowed us to cook with Jamie Oliver and Gordon Ramsey, and I was sponsored to attend a summer school with Heston Blumenthal. I loved it!

It was a no brainer for me to study Human Nutrition at university. On my first visit to Manchester for the open day, I fell in love with the city, so Manchester Metropolitan it was. I was amazed by the science behind food - the physical characteristics of ingredients and how their molecules interact and change cleverly during cooking to make the food we love, and loathe, to eat every day and take for granted. And, food's effect on our bodies - I am a firm believer that the lifestyle choices we make are a huge factor in determining our health status, and that with a little help, we can improve their quality and longevity of life, by making simple changes to our diet.

After finishing my degree (and getting a First, with a Certificate of Excellence, I might add!), I took an admin job so that I could become financially stable and stay up North. With rent and bills, and no more student loan, it had to be done!

Outside of work I am constantly cooking, baking, researching (and job hunting!) and using my friends and colleagues as guinea pigs for my inventions. I also bake products on demand when people need them. Now that I am self-sufficient, and settled, it is time for me to concentrate on my career, and start doing something that I love.

As I rethink my approach, and my life goals, I have ‘rebranded’ my blog, so that you can also follow my personal journey, as well as my foodie posts. If anyone has any advice for me, I would love to hear it!