5 Intangible Items to Bring on a Job Interview or Big Idea Pitch

Interviews…we all have them at numerous points in time in our lives. How do we prepare for them in such a way that we can be successful?

Beyond the tangible items, your resume, portfolio, references, recommendations, flash drive with digital versions of your documents, etc. — it is so essential to prepare and bring the intangible items. The ones that also require preparation, focus and sometimes speak much louder than the tangible items ever could.

1.) Confidence: it is an essential component to interviewing well or having a successful idea pitch. It is not only about confidence in yourself but also a confidence in your experience, education and abilities to meet and exceed the requirements of the job.

2.) Humility: humility goes hand in hand with confidence. They actually can compliment each other. You can be confident that you have the skills and experience to perform a job but you can also be humble in your approach to completing the job. By this I mean that you keep an open mind about how to best complete the job even if you are considered an expert in this knowledge base. A humble person can come to terms with the fact that they don’t know it all and remain open to learn and grow.

3.) Poise: it’s that cool, calm, confidence that’s undeniably attractive. Although poise is something commonly attributed to royalty or reserved for beauty pageant vocabulary it actually really makes a dynamic difference if leveraged in interviews or presentations. How you carry yourself, says a lot about how you feel about yourself so make sure you’re communicating a message worth listening to.

4.) Energy: it is so important to have a natural level of energy and enthusiasm on a job interview or when you’re pitching a new idea. Think about it this way: the interviewer chose to make time to meet you and to see if you are a fit for their company or organization. They are already interested and partially convinced about you, you just have to make them completely interested by showcasing your best.

5.) Positive Attitude: your attitude is one of the few things that you can control in this life. So let me ask you a question, do you have it under control? Positive people are not just born this way, they actually take the time to develop and train themselves to think in a positive way. By having a positive attitude you are giving your perspective employer a preview of what they can expect. Everyone loves to work with positive people with a “can-do” attitude. Are you one of them? Don’t simply have a positive attitude but let it transcend into your descriptions about your past work experience and your outlook on the future. A positive attitude is contagious and every employer wants a team of people with one.

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Photo Credit: Photo by rawpixel on Unsplash

 

Cacık (Creamy Yogurt with Garlic, Lemon, Cucumber & Mint)

A refreshing, delicious and light addition to compliment grilled meats, salads or just simply served as a classic meze (appetizer).

I have had the pleasure or eating Cacık numerous times and what I have found is that no recipe tastes the same. In culinary school, we made it with a thick yogurt and most of my colleagues ate it as a side item. Some of my friends prepare it with yogurt and water to make it literally the consistency of a soup and it is eaten as so. The store bought variety is somewhere in between but lacks the burst of freshness from the lemon, garlic and using fresh mint. 

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My recipe is a bit different from them all. I use a thick yogurt but then I really infuse it with the fresh flavors of the lemon, garlic and mint that makes it undeniably delicious. Quite frankly, I love Cacık with grilled meats or to dip toasted bread. Yum! 

Here’s the recipe:

Cacık (Creamy Yogurt with Garlic, Lemon, Cucumber & Mint)

  • 1 c thick yogurt (Suzme, Greek or your favorite strained yogurt) 
  • 1/3 c finely chopped cucumber
  • 1/2 lemon (juiced)
  • 2 T finely chopped fresh mint + a sprig for garnish
  • 1 large garlic clove (crushed)
  • salt (to taste)

Preparation:

In a large bowl, whisk the yogurt until smooth. 

Add in the lemon juice and salt and whisk again.

Stir in the cucumber, garlic and fresh mint. Taste to see if more salt is needed.

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Serve & Enjoy!

Afiyet Olsun!

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Photos & Recipe by EE Winkler

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Donauwelle: A Traditional German Sheet Cake with Fresh Cherries, German Buttercream & a Chocolate Topping

A modern twist on the traditional German sheet cake, with layers of chocolate cake, vanilla cake, fresh cherries, German buttercream and topped off with a chocolate topping.

Although from the sounds of the ingredients, it may seem that you have heard of this cake before or it may seem similar to the Black Forest Cake. But in as many ways as it is similar it is also unique.

The cake batter is essential comprised of a chocolate cake layer and a vanilla cake layer but when the cherries are placed on top, they fall into the cake as it bakes thus creating a wavy cake on the inside.

Topped with a decadent German buttercream and a chocolate glaze (that gets better with time) it is a treat that is easy to serve to friends or enjoy for a special occasion.

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Here’s the recipe:

Donauwelle

For the cake:

  • 3/4 c white sugar
  • 2 large eggs
  • 1/2 c sunflower oil (or an neutral oil)
  • 1 c all purpose flour
  • 1 c thick strained yogurt (Greek or Suzme)
  • 2 tsp baking soda
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1/8 c cocoa powder
  • 1.5 – 2 c pitted fresh sweet cherries
  • 2 TBSP butter (for greasing the pan)

For the German Buttercream:

  • 2 c whole milk
  • 1/3 c corn starch
  • 2 whole eggs
  • 1/2 c white sugar
  • 3 TBSP butter
  • 1 c softened butter

For the Chocolate Glaze:

  • 1 c semi-sweet chocolate chips
  • 2 TBSP sunflower oil (or any neutral oil)

Preparation:

Pre-heat the oven to 375F/190C & grease a small cake pan with butter.

For the cake: whisk together the oil, sugar and eggs until well combined. Add the vanilla extract and then whisk again. In a separate bowl, stir together the flour, baking soda and salt. Alternating between the flour mixture and the strained yogurt, add them to the cake batter, while whisking well with each addition. Divide the cake batter in half and whisk in the cocoa powder into half of the cake. Starting with the chocolate cake batter, pour it into the cake pan. Then add the vanilla cake batter on top creating a nice even layer. Then layer the pitted cherries on top of the cake to completely cover the cake in neat rows. Bake the cake for approximately 40 minutes and allow to cool.

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To make the German buttercream: Heat the milk in a medium saucepan just until hot, but not boiling. In the meantime, whisk together the eggs, cornstarch and sugar until smooth and well incorporated. Temper the egg mixture by slowly adding the milk into the egg mixture, whisking constantly until completely combined. Pour the entire mixture back into the saucepan and stirring constantly, cook over medium heat until it thickens and comes to a boil. Remove from heat and stir in the butter. Then pour the mixture onto a plate, and cover with a piece of plastic wrap pressed against the surface of the cream. Chill for a couple of hours to overnight.

Once cooled, whisk the softened butter in a large bowl and then whisk in the pastry cream mixture into the butter until completely combined.

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Top the cake with a thick layer of the German buttercream and spread it evenly over the cake (Note: you might have some left over).

To prepare the Chocolate glaze: melt the chocolate over a double boiler until it is melted. Stir in the oil and set aside for about 5 minutes.

Once the chocolate has slightly cooled, pour it over the German pastry cream.

Then using a fork or a butter knife, create the waves on top of the cake allowing some of the pastry cream to be shown through the chocolate.

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Serve immediately or pop it in the fridge for a special treat for later.

Guten Appetit!

When: Say Goodbye to Fear, Doubt & Anxiety

When – an inspirational poem to encourage you to say goodbye to fear, doubt and anxiety. 

Poetry is one of the most beautiful expression of words that I know. I first fell in love with it as a young child. I started reading poets like Langston Hughes and Shell Silverstein and I was inspired by the beauty of their work.

When is an original poem I wrote to talk about issues like fear, doubt and anxiety.

Rose photo credit: Photo by chuttersnap on Unsplash

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Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

A simple, classic and traditional German recipe, Eier Frikasse is a great go-to meal with minimal ingredients and prep time.

Some of the best recipes are the simplest recipes. The ones that don’t even require you to leave your house and go to the market for additional ingredients. These recipes are some of my favorite. With non-complex ingredients, easy preparation and great taste, they are by far some of the best everyday recipes that every good cook should have in their recipe file.

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Here’s the recipe:

Eier Frikasse (Eggs w/ Vegetables & Creamy White Sauce)

  • 4 hard boiled eggs (sliced)
  • 1 c chopped carrots (cooked)
  • 1 c frozen green peas
  • 2 T butter
  • 2 T flour
  • 2 c chicken stock (or veggie stock)
  • 1 tsp lemon juice
  • salt & pepper (to taste)
  • fresh parsley (optional garnish)

Preparation:

In a large sauce pot, melt the butter and then sprinkle over the flour and whisk until smooth.

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Keep whisking frequently until it turns light brown in color.

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Add the chicken stock and keep whisking until smooth.

Bring to a boil and then season with salt and pepper.

Add the vegetables and lemon juice and stir well.

Then add the eggs and stir gently

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Remove from the heat and serve immediately.

Garnish with parsley & enjoy!

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Guten Appetit!

 

Garlicky Good Green Beans

Simple, healthy and delicious green beans sautéed with garlic, olive oil and seasoning!

A good side dish recipe can be difficult to create but well worth the effort. This recipe was birthed nearly 10 years ago when I wanted to make green beans in a quicker way than how I grew up eating them. And so, with a bit of garlic, olive oil, seasoning and green beans, this recipe idea became a reality. It is still a go-to recipe for me to prepare a simple and quick side dish. It is perfect for everyday whether it is just a weekday or a holiday.

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Here’s the recipe:

Garlicky Good Green Beans

  • 1.5 c green beans
  • 2-3 garlic cloves (crushed and minced)
  • 1-2 T olive oil (or butter)
  • salt & pepper (to taste)
  • 1 tsp dried oregano
  • 2-3 sprigs of fresh parsley (optional garnish)

Preparation:

Clean and trim the ends of the green beans.

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Mince the garlic until it forms a paste (rubbing the flat part of a knife back and forth on a cutting board with a bit of salt will achieve this paste consistency).

Place the green beans and garlic in a frying pan with a little bit of water. Simmer them for about 2-3 minutes and then drain the excess water.

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Drizzle over the olive oil, salt, pepper and oregano and sauté the green beans for just a couple of minutes before the garlic starts to brown too much.

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Serve immediately and garnish with fresh parsley.

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Bon Appetit!

Bazlama: Turkish Yeast Flatbread (Light, Fluffy & Simply Delicious)

A fluffy & light yeast-based Turkish flatbread, Bazlama is a classic and simple bread. Cooked until puffy and thick and coated with a little butter or olive oil, it is so delicious and perfectly compliments any meal.

Bazlama is a combination between a flat bread and a traditional bread similar in texture to Naan. It is thick and fluffy, making it perfect to serve with meals with sauces or gravy because it can soak up the excess liquid.

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With minimal prep work, the dough can be prepared ahead of time and then the Bazlama can be prepared just before you are ready to eat.

Here’s the recipe:

Bazlama (Turkish Yeast Flatbread)

  • 1 c flour (plus more for kneading and dusting)
  • 2 tsp yeast
  • 1/3 c warm water
  • 1 tsp salt
  • 1.5 TBSP olive oil +more for brushing the bread after cooking (if desired)

Preparation:

In a large bowl, mix together the yeast, warm water and 1 TBSP of olive oil.

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Then add the flour and the salt and stir until thoroughly incorporated.

Then transfer the dough onto a floured surface and knead for 8-10 minutes. Shape the dough into a ball.

With the remaining half a tablespoon of olive oil, grease a bowl and place the dough in the bowl. Cover it with a damp kitchen towel, place it in a warm place and allow it to rise for one hour.

After the dough has risen, knead it gently again for one minute. Then shape into a ball and cut into two equal pieces.

Roll out each piece to make a large circle (like making pizza dough).

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Place the rolled out circles on a piece of parchment paper dusted with flour and cover again with the damp kitchen towel and allow to rise in a warm place for an additional 30 minutes.

To cook the bazlama: Place each piece one at a time on a crepe pan or large frying pan. Allow the bazlama to cook on both sides (about 3 minutes each side on medium high heat). Note: The dough will start to puff up a lot and this is a very good sign. When it starts to lightly brown, it is ready to be flipped.

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To serve, brush with olive oil or butter and sprinkle with salt (if desired).

Break bread and enjoy with your loved ones!

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Afiyet Olsun!