Washington Post

I will be in Washington DC for two weeks during July - summer break. As much fun as it would be to lay back and hang out in Olga's apartment, I really need to be productive.

I have sent out several letters to the staff of Washington Post (cooking section) requesting a tour of the newspaper and a meeting with the editors. Shall see what happens.

Functional Resume

I've been resisting changing a format of my resume for quiet some time. But finally, I gave in and re-formatted my resume from a standard to a functional format. I think I like the new form. It might be more clear to the potential employer and it saves the page space (I can finally return to having some white space on the page rather than squeezing the margins).

Anna Berman
Current Address:
The Culinary Institute of America
Hyde Park, NY 12538

Permanent Address
Seattle, WA 98133

AB643597@mycia.net

EDUCATION

The Culinary Institute of America, Hyde Park, New York, expected graduation October 2008

• Associate of Occupational Studies in Culinary Arts, 3.82 GPA
• High Academic Achievement Award

University of Washington, Seattle, Washington, June 2001

• Bachelor of Arts in Economics and Political Science, 3.83 GPA, Cum Laude, National Dean's List
• Member of the Phi Beta Kappa, Golden Key, Omicron Delta Epsilon Honor Societies

SUMMARY OF QUALIFICATIONS

• Developed and tested original recipes for three bi-monthly issues of a nationally circulated magazine. Recipes included appetizers, soups, main courses, desserts, and beverages
• Assisted in food styling, photography, and video production; participated in peer editorial process and wrote copy
• Created theme concepts for culinary classes at Whole Foods Market; produced and executed lesson plans, composed recipes and timelines
• Taught demo and hands-on culinary classes for small and large groups of children and adults
• Under the supervision of Chef Abraham Salum assisted in daily preparations for cold and hot stations at the restaurant, experimented with recipe modification and ingredient substitution
• Developed a 4-course menu for the “Russian Cuisine Chef’s Dinner” based on family recipes
• Researched and analyzed regional economic indicators and conditions, US-Mexico border economy, immigration issues and policies, labor and education policies
• Conducted Beige Book Publication interviews and wrote summary reports for food, paper, and lumber industries. Summarized economic indicators and analyzed data
• Provided economic research assistance to the economists in the regional section; compiled and analyzed data, prepared written reports, charts, tables and PowerPoint presentations
• Authored and co-authored research and analysis articles for the Southwest Economy Publication

EXPERIENCE

• Editorial Intern, Cuisine at home Magazine, Des Moines, IA, October 2007 – February 2008
• Culinary Instructor, Whole Foods Market, Plano, TX, August 2005 – December 2006
• Economic Analyst, Federal Reserve Bank of Dallas, Dallas, TX, June 2001 – December 2006
• Intern, Parigi Restaurant, Dallas, TX, February – August 2004
• Volunteer/Assistant, Sur La Table, Dallas, TX, February – November 2004
  

LEADERSHIP ACTIVITIES

• Volunteer: Boys & Girls, March of Dimes, People Helping People, Susan G. Komen Race for the Cure, United Way
• Contributing editor: La Papillote, The Culinary Institute of America newspaper
• Class Assistant at the Continuing Education Kitchen, Culinary Math & Cost Control Tutor, The Culinary Institute of America
• Member of the Women Chefs and Restaurateurs, Nutrition, Gourmet and International Clubs
• Board member and event planner for a social organization www.meetin.org
  

SKILLS

• Computer skills: Windows, MS Office, Adobe InDesignCS2, Stata, SAS (Certified), E-Views, Unix, Bloomberg, Haver
• Fluent in Russian

Step 2

I finished my resume last night while watching Top Chef. I officially have passed the 1-page limit that many people recommend for a resume. I don't know, it's hard for me to cut out information from the resume just so that it fits on one page. My margins are very narrow as is.

Today met with Wendy Higgins at the Career Services. Went really well. She's quite knowledgeable and recommended I restructure my resume into a functional resume. I might play with it and see if that would work better.

We discussed my job opportunities - looks like I might have to make a location vs. position decision. For example, do I want to work for Cooking Light in Alabama and have more input, hands-on experience, or would I rather work in New York City and start at the bottom of the "food chain."

My other accomplishment today was to receive a list of the CIA alumni who are working in the food publishing and Research & Development fields of the industry. I plan to contact some of them and hopefully will at least able to speak with them, and even better get a job interview.

Step 1

Today I scheduled an appointment with career services. I am meeting with one of the career counselors tomorrow to review my resume, discuss my options and opportunities in the job market, and go over strategies for getting my resume into the right hands (instead of having the resume sink to the bottom of the black hole).

This said, I am finally forced to finish updating my resume, which mainly involved adding my Editorial Internship at Cuisine at home http://www.cuisineathome.com

It's Time to Start Looking for a Job

The end is almost in sight! Assuming that everything goes according to plan, I will be graduating from the Culinary Institute of America in October 2008. Meaning...I must find a job.

My hope for this blog is to document and share my job search progress.

What am I looking for:
Editorial position at a National Magazine in a major metropolitan area.
Involvement with recipe testing, recipe development, food styling, research & development, writing, and editing.
Room for growth within the company, opportunities for professional and personal development.

Let's just say it out loud - I would like to work for Martha Stewart. I really do! If anyone knows Martha, please let me know.

And so we begin