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Making Crème Fraîche at Home Has Never Been Easier
![Making Crème Fraîche at Home Has Never Been Easier](https://images.food52.com/qxFsUcnMLAPtlEdeNrGpmzUBI9I=/d9b019dd-915f-4d59-ab63-369099f3b50c--7411731560_4db32c7da6_z.jpg)
![Making Crème Fraîche at Home Has Never Been Easier](https://images.food52.com/EIoz3aWjghS5xsJPRKLDakZwkkU=/7ccdf711-dbcf-45a4-8fd7-91cb3e7550ba--7411731680_b378f9d5d4_z.jpg)
![Making Crème Fraîche at Home Has Never Been Easier](https://images.food52.com/4ALV5Zeijfi1YnIQYQW-zw6jCr8=/735x502/cd2b1317-65d6-4a14-9dcd-a9c3175c0c23--2021-0408_currants-and-cream_4x5_julia-gartland_187.jpg)
A few months into my first year in college, I realized that I hadn't prepared for such brokeness. In an attempt to pull myself out of college poverty, I applied for a waitressing job at a local brewpub. Aside from some insignificant retail jobs that lasted maybe a few weeks, I had no relevant work experience. So when it came time for my interview, I did what I seem to do best: I winged it. I spoke about everything that wasn't relevant—how pretty the detailing on the general manager's shirt was, how nicely designed the restaurant was (it had a hideous interior), how challenging school was, etc.
Eventually I had to face the music and come clean, admitting to having no experience, but really, really needing money. The general manager was visibly bummed; she genuinely wanted to hire me, but how could she at this point? She looked down at my application and said, "Well, okay, so you have no experience. I can teach you how to juggle tables. I care more about people who know and like food. Can you answer this: What is crème fraîche?" My eyes lit up immediately.
* This article was originally published here
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