Officially Employed!

I had my interview this morning and it went surprisingly well, especially since I thought that for a few moments I would not get hired due to my horrible availability. I have class on Fridays and Saturdays, the busiest days in the hospitality industry. My interviewer had a chat to the manager and the response was, "We're willing to work around your schedule as long as you understand that while you are on it class on Fridays and Saturdays, you must be made available to come into work". In other words, if I can prove to them that I'm worth the "extra work" of having then bend their own rules, then they'll keep me on.

The pay is excruciatingly low, but I think I did good by me for excepting it. There is a lot of room for promotion and each time I get promoted, which will be a maximum of 3 times at an increase of .50 cents per hour -- it's what I was looking for. I think I'd prefer steady work schedule at a lower rate than an unpredictable work schedule at a higher rate. At the rate that I'm going it will take ages for me to get the experience I need by working for a staffing agency for zero to a few times a week, and my new employer is willing to give me all the experience I need.

I start on Tuesday. Woohoo for me! This Saturday at my lovely friend Samantha's Christmas posada I not only get to celebrate the completion of my first term of cookery school, but I also get to celebrate the beginnings of my career in cookery; in addition to having a great time with friend's of course.

I made a really decadent-tasting cauliflower puree for dinner tonight, it's better and healthier than mashed potatoes. Not my photo, but it looks exactly like what I made. Very simple recipe: very steamed cauliflower, extra light sour cream, garlic salt and olive oil, plus a bit of chopped parsley for colour. So light, so fluffy. So yum.