Catawba Valley Women’s Show

I’ve attended many events at the Hickory Metro Convention Center before, but not the Women’s Show.  Bo gave me a free ticket several weeks back and I went with my second sister today.  I’m still struggling with indoor photography and crawled back to using the green box many times, so this post is a mixed of shooting in Auto and AV mode.

AV, f/4, 1/30sec, ISO-400, EB 0, focal length 35mm, pattern metering

There were many booths for home decor, I love looking at the fabrics and pillows.

AV, f/4, 1/100sec, ISO-800, EB 0, focal length 45mm, pattern metering

AV, f/4, 1/20sec, ISO-400, EB 0, fl 55mm, pattern metering

The highlight of the show was when my second sister spotted Danny’s photo, tt’s nice to see his photos on display. Danny was listed with Dorothy Houston at Connections Model & Talent when he was living in North Carolina.

This one was his ads from Target, Danny autographed this for her.

This was right after he moved to NYC, Danny is living in the Big Apple now.

This was for the first Thai magazine Volume that he graced the cover with Odit.

The JCPenney ads, and he is still booked with them.

I haven’t updated much on Danny Bunyavong, not that he is not busy in his modeling career, in fact he is busier than ever.  He was in the Macy’s Glamorama again this year and is now shooting advertising for Macy Department store as well.  There are other ads that I wish I could get my hand on.

And the fashion show, not the easiest task to shoot runway fashion. I do need to read up on indoor photography.

I bought some handmade soap, Honey Almond, Orange Hibiscus and Cucumber Melon.  I wonder if they are as good as Cambree Botanica handmade soap, I absolutely love hers. This one is $3.50 each, and 3 for $10.

AV, f/4, 1/25sec, ISO-100, EB +0.3step, focal length 92mm, pattern metering

Make the First Move

I came across an interesting idea from Effective Business Communications about job application.  I’m like most people, I would only apply for a job from an advertisement, and would never thought of sending out an unsolicited application letter in fear that the company might think it’s a waste of time, and kind of surprised to read that it’s the other way around.

It’s actually a good idea to send out an unsolicited application letter, for several reasons, firms like to receive applications for jobs that they have not advertised.  With a file of unsolicited applications, a firm can achieve several objectives such as save advertising costs; fill jobs more quickly because the personnel department can look in the file and be in touch with an applicant in a short time; save personnel department time because the department may find a suitable worker from a small file of unsolicited letters, otherwise an advertisement may bring fifty or a hundred invited applications, all of which require some attention; avoid possible goodwill-losing situations because some who have applied may be embittered when they are not employed; get applicants who possess the qualities of initiative and foresight, and be fairly certain that any present employee who may not be measuring up to performance standards can be replaced.

As from the applicant’s point of view, the unsolicited application letter also has advantages that it increases the number of jobs from which you can select.  It meets with less competition than it would have if it were sent in response to an advertisement.  It could create a job if it persuaded the employer to believe that a worker was needed to do something that is not now being done.  It may assist in getting a better job because the highly preferred jobs are often filled before any applications are invited.  It may also suggest initiative on your part.

Basically, the unsolicited letter of application is a sales letter that sells you.  Its goal is to secure an interview in which you can continue to sell yourself, so it’s best to try to get attention, arousing interest, presenting convincing evidence, and asking for action.

LRM COOL GIGS: Laocook Team

I received my copy of Lao Roots Magazine, summer 2008 issue last week and saw that they did a scope on the Laocook Team, under ‘Cool Gigs’. Below is the article,

Name: Viengphranom Senathit aka Don Vienne Senathit
Employer: “Restaurante ASIA” at Fairplay Golf Hotel & SPA
Job Title: Chef de Cuisine
Location: Benalup, Cadiz, Spain
Duration: 8 years

Job Description:

I am in charge of the Kitchen Brigade that serves modern Laotian and S.E. Asian inspired dishes in one of the hotels gastronomic restaurants, a 5 Star Luxury Hotel & SPA that opened in 2005.

Before the opening, I was Chef at the company’s award winning beachfront hotel/restaurant in the nearby coastal town of Chipiona, serving similar foods. During this time, I designed the kitchens of six more of the company’s restaurants, including our current “Central Kitchen” which is more than 300m2, and one of the largest and most expensive of its kind in Spain. The Central Kitchen is the heart of our F&B (Food and Beverage) department and acts as the hub for the 4 restaurants of the hotel.

For “Restaurante ASIA”, I design the menus and desserts, order and control the stocks, train and oversee the staff, ensure that our strict Health and Safety and Food Hygiene levels are met and exceeded, control the Brigade working hours etc…(Oh, and occasionally I cook.)

How did you end up being a chef?

For the love of food. Being Laotian, I have found that food plays an enormous role in my society. Our get-togethers are based around food, in fact, any social gathering will in one way or another feature food. As soon as you walk into a Lao home, the first thing you are asked is “Have you eaten yet”, even our religious offerings show respect by offering foods to Monks and Spirits. I believe it is instilled in us, the basis behind to “lieng”, to offer nourishment.

I grew up surrounded by foods, more precisely, cooks. The focal point of our gatherings was always the kitchen, the heart of the home. My heart has always been in the kitchen, it is what I do best, because I love it, and to have it at the centre of my career is a blessing.

What are the perks of your job?

Getting to work with (and tasting) wonderful ingredients. Simple things like some lovely organic Baby Carrots or Vine Tomatoes, or exquisite items like Perigord Truffles and Beluga Caviar. There is a great sense of satisfaction when you have sent out dishes that people have enjoyed. Or when you have created from nothing to something interesting, that others find to be visually and tastefully pleasing.

What do your friends and family think of your job?

My family thinks it is great. My father was a chef in a top hotel in London for many years when I was younger, now my parents have their own restaurant business, as well as my uncles and aunts. I guess that they are proud that I have carried on in their footsteps. I will never forget the love they showered upon us, and endless hours they worked to provide us with a comfortable home. I am so happy that my family supported, and gave me inspiration for what I do.

I am also glad that the younger generations have embraced this career. I have been joined in the kitchen by my brother, King and also by family friends and their relatives.

Describe a chef’s typical day.

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