What has happened to the world today that has made the world so bitter? Working in Customer Service, it is becoming more and more obvious that people today have eaten too many lemons and made themselves bitter.
Is it the Economy, The stress of the amount of debt we are in or the Lose of interest to be nice to one another. What happened to get to know thy neighbour...... will yours lend you a cup of sugar?
For all those who work in Customer service you will truly agree that 1 in 10 people are polite and say thank you, the rest will complain about something petty just knowing that they can and we have to continue to be nice to them. The days of the Customer is always right no longer exists and is tiresome for us to stand there and listen to them harp on about something you can not fix or know they are wrong.
I will always continue to smile and siye on the inside when someone tells me that the prices are too high, someones reading the paper I want to read and complain there table is dirty even though they chose to sit on the only dirty table in my store, as it is job to do so. But do you not have a heart?
People come home after work and say I had a bad day, but trust me when Hospitality people say the same thing, it's more like the war found them.
My husband Paul tells me about his day and how crisis after crisis can happen but yet he still stands there gets through it and moves on with it. For example He works in a function department 3 functions change there delivery times, a heavy duty earn doesn't switch off and leeks water all over the kitchen floor and I'm talking buckets, phones are ringing while he juggles the earn leek and organising staff, spills boiling water over himself and this is all in a matter of minutes - NOT in a 8 hour shift. An amazing effort just to get through that, I think so.
Each of us can compare war stories about hospitality and laugh about it, because that's all you can do really and we hide it away from the customers because service for us needs to continue smoothly. But have some decency to understand it is not a simple job.
As service representatives we find ways to jump our obstacles to make our customers happy, because at the end of the day that's what we are here to do. But a kind Thank you or a smile can make our day complete.
So come on everyone, SMILE it takes less energy to do so and best of all if you smile at someone most of the time they will smile back at you.
Monday 25 July 2011
Monday 18 July 2011
Adzuki & Kumera
There is no better way to enjoy a peckish late afternoon than to have some dips and bread or dips and chips. The usual antipasto platters also do wonders to the soul when you don't require anything heavy and just want to enjoy grazing with delightful treats.
I stumbled across an unusual dip of which you do not find in coles or safeway but is available in Thomas Dux, which was an Adzuki & Kumera dip. Not knowing what it is and always bold to try new things I figure what the hey lets roll with it and be adventurous.
Surprisingly this dip is truly unexplainable, but is a must try for those who are wanting the same adventure for their taste buds. This dip is semi sweet but has this earthly complexity to it but overall has subtle flavours that makes you dive in for more. Not like a standard dip such as roasted capsicum, avocado or your basil and Cashew, this Vegan, Dairy and Gluten Free dip stands on it's own but leaves you speechless to describe. Asking Paul (My Hubby) what he thought, he too could not put words together to explain it's identity of flavour.
So what exactly is it you ask? Good question. I originally had no idea and even when reading the ingredients it left me questioning what makes this dip so unusual and something new to try. Containing Adzuki bean, Roasted Kumera, Sesame seed paste and spices I still wondered what Adzuki beans and Kumera was and the answers are:
ADZUKI: Small dried beans that have a sweet flavour. Popular in Chinese and Japanese cooking and is mostly used in desserts, cakes and confectionery based from a paste called 'Yokan'.
KUMERA: Would you believe me if I just told you Sweet potato? Well it is. Sweet potato has 2 different varieties, there is the white sweet potato that has a light brown skin and a dry white flesh and then you have a red sweet potato. The red sweet potato is known by it's Maori name of KUMERA, it is orange brown skinned and has a much sweeter bright and moist flesh. Both varieties are suited for your usual roasted potatoes, pies and soups but the Kumera is popular for steaming, mashing or used in sweeter dishes like jams, cakes desserts and puddings.
Does this mean I ate a dessert dip with my corn chips?
This dip has it's own individuality and is clearly one that most people would not risk if they didn't know what it was. But here I am readers telling you to get out there, try something new. Take a risk and let your taste buds take you on a new adventure from the norm.
Tuesday 12 July 2011
Caffeine
I have to say that I think I made a mistake in my life by drinking coffee at the age of 14. From the moment I stepped foot into my first job at Mrs. Fields Bakehouse I drank my first cup of coffee and became addicted.
I was always told that you should try everything you sell, and trust me I did - coffee, cookies, muffins & brownies. The only thing is that as you grow older and stress becomes more than having to complete your maths homework we rely more on our daily intake of coffee, or caffeine based drinks such as coke, energy drinks and tea.
I was never one to take up cigarettes or any other substance that distract you from the daily grind of adult hood, but it is the simple intake of caffeine that gets me through my day. Now drinking up to 5 cups per day, I discovered that when missing my initial cup of joe by 8am the struggle with migraines, eye aches, no concentration and more are more than painful. With Panadol, dark rooms or any other remedy usually used for headaches not helping, I found just simply drinking a quick coffee and in minutes you gain a clear head once again and your back in motion to continue your day like nothing happened, My world is no longer coming to an end. Concerning??? I think so.
What I find interesting that millions of people drink caffeine and get addicted to it, but what is more interesting is that we as humans drink it but caffeine itself is a natural pesticide that will kill or paralyse certain insects feeding on plants.
For human consumption we can find it more in medications including headache relief tablets as studies have shown that our bodies absorb it quicker in our blood streams and the effects of caffeine can reduce a lot of pain relief. Who would have thought that Caffeine is now classified as a DRUG???
Globally we consume 120,000 tonnes per annum - not sure on the measurements of tonnes? then think about this 120,000,000 kilo's of caffeine. This is certainly somewhere you may wish to consider investing in. Considering that Coffee is such a high selling product, chocolate, soft drinks, energy drinks and tea all contain this drug also.
So when I think about it children are now more highly at risk now to become addicted to it than ever before. But why do we not worry about it like we do with Smoking or Drinking? Is it because it shows no extreme damage apart from mere addiction?
As much as packets list whether caffeine is contained are parents worried that they are getting there children addicted to caffeine? No wonder children are so uncontrolable these days with tantrums, fatigue and hyperactiveness, and no wonder parents ignore them whilst drinking there own cup of coffee to reduce there own pain. It's a cruel and vicious circle.
Having myself realise that these headaches made from missing my morning coffee, are clear signs for myself to find other healthier sources to get through my day. 1 or 2 coffees should suffice and nothing more.
So words of advice from a high caffeine consumer, reduce it slowly and don't become reliant and suffer with the torturous caffeine headaches. And if it's on tap whilst you are working, remember that water is also available and is better for you too.
I was always told that you should try everything you sell, and trust me I did - coffee, cookies, muffins & brownies. The only thing is that as you grow older and stress becomes more than having to complete your maths homework we rely more on our daily intake of coffee, or caffeine based drinks such as coke, energy drinks and tea.
I was never one to take up cigarettes or any other substance that distract you from the daily grind of adult hood, but it is the simple intake of caffeine that gets me through my day. Now drinking up to 5 cups per day, I discovered that when missing my initial cup of joe by 8am the struggle with migraines, eye aches, no concentration and more are more than painful. With Panadol, dark rooms or any other remedy usually used for headaches not helping, I found just simply drinking a quick coffee and in minutes you gain a clear head once again and your back in motion to continue your day like nothing happened, My world is no longer coming to an end. Concerning??? I think so.
What I find interesting that millions of people drink caffeine and get addicted to it, but what is more interesting is that we as humans drink it but caffeine itself is a natural pesticide that will kill or paralyse certain insects feeding on plants.
For human consumption we can find it more in medications including headache relief tablets as studies have shown that our bodies absorb it quicker in our blood streams and the effects of caffeine can reduce a lot of pain relief. Who would have thought that Caffeine is now classified as a DRUG???
Globally we consume 120,000 tonnes per annum - not sure on the measurements of tonnes? then think about this 120,000,000 kilo's of caffeine. This is certainly somewhere you may wish to consider investing in. Considering that Coffee is such a high selling product, chocolate, soft drinks, energy drinks and tea all contain this drug also.
So when I think about it children are now more highly at risk now to become addicted to it than ever before. But why do we not worry about it like we do with Smoking or Drinking? Is it because it shows no extreme damage apart from mere addiction?
As much as packets list whether caffeine is contained are parents worried that they are getting there children addicted to caffeine? No wonder children are so uncontrolable these days with tantrums, fatigue and hyperactiveness, and no wonder parents ignore them whilst drinking there own cup of coffee to reduce there own pain. It's a cruel and vicious circle.
Having myself realise that these headaches made from missing my morning coffee, are clear signs for myself to find other healthier sources to get through my day. 1 or 2 coffees should suffice and nothing more.
So words of advice from a high caffeine consumer, reduce it slowly and don't become reliant and suffer with the torturous caffeine headaches. And if it's on tap whilst you are working, remember that water is also available and is better for you too.
Thursday 7 July 2011
Salt and Pepper
No I am not talking about Salt -N-Pepper the group that sing SHOOP and Let's talk about SEX nor am I talking about Salt and Pepper Homewares. I am talking about Salt and Pepper the two main condiments that every household and restaurant should have.
What has happened to these divine condiments that should be added to our savoury dishes whilst cooking? It appears that due to Health warning we have all chosen to decrease the amount of salt intake. This I don't mind we do need to focus on lowering health risks but to eliminate them completely..... it makes any meal bland and unsatisfactory.
I'm not just talking about home cooking either, I'm talking about restaurants too. Some top end restaurants choose not to have salt and pepper as an option on their dining tables because there food is seasoned perfectly. But is it really? Whether it be top end or your standard restaurant, food seasoning has reduced astronomically and it is effecting your overall dining experience.
Simple food such as soup should be seasoned from the beginning as it brings out so much more flavour in your stock, pasta and rice should always have that touch of salt whilst it cooks and chips..... who can say chips taste better without salt or seasoning??? KFC chips for example would not be the same highly spoken product if they removed the salt. If anything they would loose more money and would significantly scar their well known name.
Looking for the origin of salt and pepper it seems that these two condiments were married together in European cooking dating back to the 17th Century. It is also mentioned that these two are the only things that do not overpower cooking compared to herbs and other spices.
I am concerned that whist we cook at home and dine out in Restaurants we are not being blown away to the extent of wanting to recook that same dish or return to that Restaurant. We are not putting as much effort into our savoury dishes that what we put into our sweet dishes, and of course it is desserts that we all remember and return too. But we have to remember that before dessert there is always a main, and is usually the more expensive of the two dishes when dining out.
Adding salt and pepper after the meal is cooked and served is still not the best thing to do, but can assist in drawing out those flavours that are hidden. Personally I would like to stress to all you readers that if your cooking at home to ALWAYS add sufficient Salt and pepper and always taste. We have all seen Master Chef and the one thing they always stress to the contestants is to SEASON well and to TASTE.
If you are dining out, have a look around you if you are in one of the top end Restaurants and see if they provide you with salt and pepper on the table. If they don't be prepared to ask them for it. Although they offer cracked pepper which is ground before your eyes over everything, it is not what draws out those last flavours that will make your taste buds dance.
SEASON - TASTE - ENJOY
What has happened to these divine condiments that should be added to our savoury dishes whilst cooking? It appears that due to Health warning we have all chosen to decrease the amount of salt intake. This I don't mind we do need to focus on lowering health risks but to eliminate them completely..... it makes any meal bland and unsatisfactory.
I'm not just talking about home cooking either, I'm talking about restaurants too. Some top end restaurants choose not to have salt and pepper as an option on their dining tables because there food is seasoned perfectly. But is it really? Whether it be top end or your standard restaurant, food seasoning has reduced astronomically and it is effecting your overall dining experience.
Simple food such as soup should be seasoned from the beginning as it brings out so much more flavour in your stock, pasta and rice should always have that touch of salt whilst it cooks and chips..... who can say chips taste better without salt or seasoning??? KFC chips for example would not be the same highly spoken product if they removed the salt. If anything they would loose more money and would significantly scar their well known name.
Looking for the origin of salt and pepper it seems that these two condiments were married together in European cooking dating back to the 17th Century. It is also mentioned that these two are the only things that do not overpower cooking compared to herbs and other spices.
I am concerned that whist we cook at home and dine out in Restaurants we are not being blown away to the extent of wanting to recook that same dish or return to that Restaurant. We are not putting as much effort into our savoury dishes that what we put into our sweet dishes, and of course it is desserts that we all remember and return too. But we have to remember that before dessert there is always a main, and is usually the more expensive of the two dishes when dining out.
Adding salt and pepper after the meal is cooked and served is still not the best thing to do, but can assist in drawing out those flavours that are hidden. Personally I would like to stress to all you readers that if your cooking at home to ALWAYS add sufficient Salt and pepper and always taste. We have all seen Master Chef and the one thing they always stress to the contestants is to SEASON well and to TASTE.
If you are dining out, have a look around you if you are in one of the top end Restaurants and see if they provide you with salt and pepper on the table. If they don't be prepared to ask them for it. Although they offer cracked pepper which is ground before your eyes over everything, it is not what draws out those last flavours that will make your taste buds dance.
SEASON - TASTE - ENJOY
Monday 4 July 2011
For my Mum
Frosting V's Icing:
Since I was little we would always have cakes and slices with a set icing on them - why not a soft icing you ask? Well you can only imagine sending your child or husband away to school or work only to have them return complaining that the best bit of the cake got stuck on the glad wrap and they got all sticky from trying to salvage what they could.
Although I may have moved out and no longer require my made lunches my Dad and Sister still enjoy there home baked items to take to work and make everyone around them envious of what they have hidden in their lunch box's .... and no there is no trading for that apple someone might have.
My Mum used a packet mix a couple of weeks ago and the question was raised if their was something that packaged cakes are doing now as the icing mixture and recipes are only soft icing mix's otherwise known as Frosting, what was the difference and why are they doing it..... Well as much as I could give some guidance to the difference between the two I thought I might dig a little deeper into the subject.
From what I can understand, Icing itself as we know it 'Icing Sugar' is what we can purchase in a bag at the local supermarket where you can just add a liquid such as milk or water and together the sugar and the liquid form a set icing. By using the same ingredients but adding Butter or margarine is how we obtain a frosting.
In pre packaged cake mix's all it's based with is icing sugar and it is us following there instructions which makes it into the frosting. However as Margarine is made with plant based oils where as butter is made with more fat solids it will determine the hardness of your frosting. The more fat solids you combine into your frosting the harder the frosting will set.
So why do packaged cakes want us to use frosting rather than icing? Well it is an ongoing debate as to why and there is no real answer to what I could find. My explanation would have to be due to the ongoing displays and developments in cookery where home cooks want to make there cakes look as though we have gone and spent money at a shop.... and why wouldn't you? The ooo's and the ahhh's is what makes you happy isn't it.
The overall experience and the outcome of making your cake look like the one from a cake shop makes you want to go and buy the packaged cake again, it's all in a box ready to go for that quick and easy combine beat and bake.
There is nothing wrong with using packaged cakes - they have developed over the years and you can pick up some fantastic ones too. I use them from time to time when I find myself rushed or have the urge to do a quick bake off.
So Mum, if your reading and for all those out there who are questioning the same thing. You are not doing anything wrong - just take out the butter or margarine, or just add less. It will taste the same and the icing will set, so no more complaints should be coming home from now on (well about the icing anyway).
Since I was little we would always have cakes and slices with a set icing on them - why not a soft icing you ask? Well you can only imagine sending your child or husband away to school or work only to have them return complaining that the best bit of the cake got stuck on the glad wrap and they got all sticky from trying to salvage what they could.
Although I may have moved out and no longer require my made lunches my Dad and Sister still enjoy there home baked items to take to work and make everyone around them envious of what they have hidden in their lunch box's .... and no there is no trading for that apple someone might have.
My Mum used a packet mix a couple of weeks ago and the question was raised if their was something that packaged cakes are doing now as the icing mixture and recipes are only soft icing mix's otherwise known as Frosting, what was the difference and why are they doing it..... Well as much as I could give some guidance to the difference between the two I thought I might dig a little deeper into the subject.
From what I can understand, Icing itself as we know it 'Icing Sugar' is what we can purchase in a bag at the local supermarket where you can just add a liquid such as milk or water and together the sugar and the liquid form a set icing. By using the same ingredients but adding Butter or margarine is how we obtain a frosting.
In pre packaged cake mix's all it's based with is icing sugar and it is us following there instructions which makes it into the frosting. However as Margarine is made with plant based oils where as butter is made with more fat solids it will determine the hardness of your frosting. The more fat solids you combine into your frosting the harder the frosting will set.
So why do packaged cakes want us to use frosting rather than icing? Well it is an ongoing debate as to why and there is no real answer to what I could find. My explanation would have to be due to the ongoing displays and developments in cookery where home cooks want to make there cakes look as though we have gone and spent money at a shop.... and why wouldn't you? The ooo's and the ahhh's is what makes you happy isn't it.
The overall experience and the outcome of making your cake look like the one from a cake shop makes you want to go and buy the packaged cake again, it's all in a box ready to go for that quick and easy combine beat and bake.
There is nothing wrong with using packaged cakes - they have developed over the years and you can pick up some fantastic ones too. I use them from time to time when I find myself rushed or have the urge to do a quick bake off.
So Mum, if your reading and for all those out there who are questioning the same thing. You are not doing anything wrong - just take out the butter or margarine, or just add less. It will taste the same and the icing will set, so no more complaints should be coming home from now on (well about the icing anyway).
Saturday 2 July 2011
Why is Hospitality never an option in Occupation?
I've been in the Hospitality Industry for 14 years now and till this day I have never understood why Hospitality is never an option in the Occupation sub section?
Is it because we are so lowly paid that it is embarrassing to know that we exist? Or is it because the people who design the subsections on forms and web sites forget that whilst they were designing everything they had been served on there breaks with food and coffee?
We understand that on a daily basis people choose to be rude by talking down to us slower than usual just to be sure that we don't put full cream milk in there weak decaf skinny soy latte, but to eliminate us from being apart of Occupations is just rude. We work hard for our money and for some of us it's not "just a job", we choose this industry because we enjoy seeing you smile as you leave knowing you are satisfied with what ever you have indulged yourself in. Trust me.... 14 years is pure dedication and for those who have been in it longer than what I have you deserve a medal.
Welcome to my Blog, I hope this has opened your minds into my industry. You will read about my happiness and miss fortunes of me working in the industry of food and also the experiments of my cooking at home with entries into competitions and daily interests of the world of decadence and adventures in the never ending world of food.
I hope you enjoy
Is it because we are so lowly paid that it is embarrassing to know that we exist? Or is it because the people who design the subsections on forms and web sites forget that whilst they were designing everything they had been served on there breaks with food and coffee?
We understand that on a daily basis people choose to be rude by talking down to us slower than usual just to be sure that we don't put full cream milk in there weak decaf skinny soy latte, but to eliminate us from being apart of Occupations is just rude. We work hard for our money and for some of us it's not "just a job", we choose this industry because we enjoy seeing you smile as you leave knowing you are satisfied with what ever you have indulged yourself in. Trust me.... 14 years is pure dedication and for those who have been in it longer than what I have you deserve a medal.
Welcome to my Blog, I hope this has opened your minds into my industry. You will read about my happiness and miss fortunes of me working in the industry of food and also the experiments of my cooking at home with entries into competitions and daily interests of the world of decadence and adventures in the never ending world of food.
I hope you enjoy
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