Wednesday, November 13, 2013

Walking on the Wild Side...of Little Rock

Hey everyone! 

Last Sunday, my cousin text me and asked if I would like to go on a walk with her, her mother, and a friend. It was a really pretty day outside and I didn't have any plans after church so I decided to join.  Let me just say, it was an awesome decision.  You know those decisions that you look back on and go I am so glad I didn't stay at home lounging on the couch or taking the beloved Sunday afternoon nap (which I would never EVER criticize anyone for because that is usually my tradition) but by deciding to go on this walk I discovered how great the trails are in Little Rock.  

Little Rock is one of if not the only place in the country that has not one, or two but three bridges built just for pedestrian and cyclists to enjoy.  There were more cyclists than I had ever seen in person and everyone and their dog(literally) was out enjoying the beautiful weather. The trail we went on is down by the Arkansas river and it is absolutely majestic.  If you have never been to Little Rock, AR and want something fun and free to do, I suggest to get moving and check out some of these trails if weather permits.  If I stay in Little Rock long enough, I want to climb to the top of Pinnacle mountain.  So much to do, so little time!  

Enjoy the photos and enjoy the weather before it gets too cold! 

-Rachel











Selling My Weeks Away

The fastest two weeks of my internship were spent in the sales office. And I loved pretty much every minute of it. 

I started off not knowing what to expect but was super pumped to have a job where I could both interact with people and be sitting down majority of the time.  It was a repreive my feet begged me for.  I started my first week really diving in and watching the process of what it meant to be a quote end quote "sales person." Mainly what I did was a whole lot of observing the first few days. One luxury I have observed working at this hotel is that it is a place that people want to come to, a destination so to speak. That being said, the hotel does a lot of selling for itself. The phones ring every few minutes partly due to it being peak season but also because people love the Capital and once you have stayed here or had a meeting or event here, if possible you will never book anywhere else. So, while the phones rang I watched the process of speaking to potential guests, understanding what they wanted/needed and analyzed how the sales team gathered and recorded that information into their operating system. This operating system holds every piece of information that organizes the whole hotel. It records how many rooms are available, sold, if they are clean, dirty, need repair, pretty much anything you might need to know about a room or a guest you would find on this system.  So while I got that system down, I also got to observe and sit in on site visits from potential guests to view our meeting spaces. In my two weeks I saw several wedding visitors looking to book a reception room to celebrate their big day, several businesses looking to host an employee gathering or board meeting, and even the right hand man to Secretary Vilsack, who is the head of the US Department of Agriculture. It's so cool to be able to help people coming for such diverse reasons.

Once the observing was finished, and really observing is never truly finished, I was put to the test by answering phones, looking up availability and taking messages for the other sales members to return.  I will have to say, the whole transfer the call process is not as easy as I might have thought, but thankfully I learned by my second failed try.  There was never a lack of things to do or laughs to be had.  The sales office is full of personality.  We were constantly chatting and working on side projects such as photoshopping some department heads faces onto funny pictures, you know just typical work stuff.

One thing I really enjoyed was sitting in on the training for a new catering system.  This system is used to show the set up in the meeting spaces for events.  It was really neat because you could put tables where you wanted and add accessories.  You could even put a palm tree in the room or a car on the dance floor if you felt so inclined. I was reminded of my younger days building on computer games like City Tycoon or the Sims. It was fun to be creative and see all the things you could show the guest.  After you had finished, there was a button to push that turned the flat image into a 3D version!  It is amazing the technology that we have today and to think about how much better it is going to get by the time I have kids my age.

I ended the two weeks really reveling in the fact that I enjoyed the job and didn't really feel like I was at work, even though I got quite a bit accomplished.  I feel like this is what work is suppose to be like.  I feel that if you can find a job that you don't mind going to everyday then you will find real fulfillment in your work.  All in all, I learned that sales has more to do with being ready to build a relationship than anything else.  It doesn't matter if you have the nicest facility, if you care nothing about your guests, they wont want to use you again.  Luckily, we have the friendliest staff and the nicest facilities so it is a win win! I just love all the stuff I'm learning.  I feel like a sponge taking it all in and I hope I stay that way for the rest of my life.

What are you lessons are you learning in life right now? Let me know if you have a chance!

Until next time, stay warm out there!

-Rachel



Inside the sales office, the land of cubes. 
At training for new software in catering. 
The little rounds on the screen are table setups. 
What I call "my office"...we are best friends this scanner and I. 
How beautiful did the sky look one night leaving the hotel! Had to share! 
Me getting to try Google Glass. It is a prototype and these are the only pair in Arkansas. You look ahead and can check your email, video chat and surf the web. I felt like I was seeing the future. 

Saturday, November 2, 2013

Lately...

Hello everyone!

I want to first say that I am completely overwhelmed with the amount of people that consistently are curious and interested in what is going on in my life.  It is humbling to know that their are people out there that really care about the things I am doing or attempting to do.  That being said, I thought I would share with you the things that have been going on in my life outside of the hotel setting.

Lately, I have started the "big girl" job application process.  Though I still have 5 more weeks left at the Capital, the internship is flying by and before I know it I will be in what they call the "real world".  I am not nervous about this next part of my life, just a little bit anxious about when and where I will be starting this next chapter.

I have currently been applying for jobs within a five hour radius of home.  I am praying that God places me exactly where I need to be because I really don't want to be where He isn't.  In my quiet time the other day I came across this verse and it has really been something that I am trying to learn from as I keep applying for jobs.

James 4:13-15
               Now listen, you who say, "Today or tomorrow we will go to this or that city, spend a year there, carry on business and make money." Why, you do not even know what will happen tomorrow.  What is your life?  You are a mist that appears for a little while and then vanishes.  Instead you ought to say," If it is the Lord's will, we will live and do this or that."

Let me explain why this verse is so big in my life right now.  I have a little problem.  My problem is that I am a planner, but not just any planner, I am an obsessive planner.  I have always had a plan for my days, my nights, my weekends.  If you look in one of my notebooks from college you would likely find a 5-10 year plan or even a nap scheduled in to my day.  Yes, I know that is really weird, I mean who really schedules a nap other than a new mother ready for her baby to sleep, but I did so get a good laugh.  Being a planner can be a great thing in a lot of ways.  You can always rely on me to follow through on my word, or be there right on time.  But, the negative to this character trait is that I tend to rely on myself and my plans and don't make room for the ones that God has for me.  I tend to do what I want and then ask God to bless it rather than asking him first.  So, being the planner I am, once I started getting calls back from these places in several cities, what is the first thing I did?  I looked up apartments, duplexes, and townhouses.  I dreamed of what my place was going to look like and how much money I could save because of how much money I could make. My dreams started multiplying and then while I was home a week ago I got hit with a huge gut check. In my prayers I had been asking God send me where you want me, I want to be where you are, but when my mom talked about me moving back to Fort Smith if I couldn't find a job I got super agitated.  Why would I want to move back home right away? I want to find a job for a few years and save money and then eventually move back to Fort Smith.  I didn't want to be back right away.  Then God whispered, "Hey Rachel, what if Fort Smith is where I want you, will you still be happy?"  Knife to the gut.  I had been praying that God would send me where He wanted me but at the same time I only wanted him to want me in the places that I had plans to go.  I don't know where I will end up or what I will be doing but I do know this, I want the will of the Father.  The same God that created the Universe is the Master Planner of my life.  He made plans that far exceed mine.  I can still dream and hope but I need to be flexible to His will and plan.

So what is my ultimate dream for my life?  What do I really want to do if I was given all the money I needed right now?  Eventually, once I have the money I want to open a lunch shop in Fort Smith, AR that also has an event space with it for people to have the parties of their dreams.  This lunch shop will hopefully be a place that all sorts of people can come together and feel that love and togetherness that food creates when it warms the soul.  I have a passion for cooking and a passion for happy people.  I want people to tell me their favorite comfort foods and I am going to try over the next few years (or however long it takes)to perfect some of them in a lower calorie but same great taste version.  If you wouldn't mind after you have read this to comment below and let me know what your favorite comfort food is.  There is a little section that says comments and I would love your feedback!

Until next time!
-Rachel
My two planners: My bible and my "life planner", I love both

Sunday, October 27, 2013

4 days of fun...Working at the CBG

Hey everyone!

It's been a while!  I started back to work on Wednesday after having about a week off work.  It was such a great mini vacation! I got to travel to my home in Fort Smith and visit with family for most of the week and then I went to visit friends in Fayetteville where I went to college.  It was such an awesome time of rest and relaxation before getting back in the groove of the last part of my internship.

I started on Wednesday night as a hostess in the Capital Bar and Grill.  As I have said before in previous posts, the hotel has two restaurants.  Ashley's is the hotel's destination gem.  It is known for its fine dining and french masterpieces.  The Capital Bar and Grill is the restaurant you and your friends might want to go and eat on a weeknight or weekend's when an amazing jazz band plays from 8-11 or the place you might have a business meeting over a couple of burgers, beers and a sports game.  It's truly one of the coolest places in the hotel.  I started out on Wednesday night not really knowing what to expect.  I have never really worked in a "real" restaurant.  I have worked in a bakery with a catering company and I have worked serving at different events but I have never worked in a real restaurant. I went in and found that the job of hostess was super easy!  I basically got to talk with everyone that came in and either sat them or put them on a wait list.  I found my money mind thinking of all the ways I could split tables or put them together to seat as many people on the waiting list as quickly as I could.  To me, and most people in this industry money the name of the game and not wasting space insures making more of it for the restaurant.

The next two nights I worked the position of server's assistant.  This job is basically a fancy name for buser. I would go around to the tables that were empty and clean up the plates and wipe off the tops.  I would also bring each table water and make sure the glasses stayed full.  It was a pretty simple job but it could be busy. Without the servers assistant the server would have to do everything and that would slow the experience down quite a bit.  The first night I was super impressed by my tray balancing skills.  In school we had practiced holding and carrying a tray and pouring water.  It was one of the things I was most nervous about but on Thursday night I handled it like a pro, even balancing up to 8 or 9 glasses on at a time to take to the back to clean.  On Friday night, the manager asked me if I was comfortable using the tray after he had watched me at a table.  To me, in my head, it almost was if he was saying that I didn't look comfortable and because that's what I got in my head, I think that is when I started messing up.  About 20 minutes later I was setting down water for a table of 4 people, everything was going smoothly and then all the sudden as I was setting down my 3rd glass my 4th glass fell over on the tray spilling water not only on the tray and on the table but also on the man sitting in the seat right next to where I was standing.  I was mortified.  I knew it was bound to happen at least once while I was at the hotel and I think it was God going see, you were getting cocky but yeah it happened and I think my face turned 5 shades of red.  The guy was very nice and told me it was ok, that it didn't get one him very much, and at least it was water and not red wine.  Thank the Lord it was not red wine.  By the end of the night, I had one more glass fall over on the tray on the way back to the kitchen but luckily nothing was broken and that was my last night in that position.  I learned the valuable lesson that you can't be good at everything.  I don't think waiting tables is my future career.

Yesterday I finished my week in the CBG with a stint in the kitchen.  I got there at 9 a.m. ready to help prep for the day.  I was given a few tasks to complete right away including chopping up about 20 heads of romaine lettuce, slicing a ton of mushrooms, and cutting bread up for crustinis.  I then made about 30 pimento cheese and Cuban sandwiches for the day.  The Cuban sandwich is a pretty complicated sandwich so I ask for one of the chef's to give me a list of the order everything went in and then I went to work.  I absolutely loved working in this kitchen because I was given a task and was left alone to complete it.  I work really well at accomplishing a goal when I can focus on what needs to be done and how it needs to be done. I worked at what seemed like a normal pace to me.  By the time I finished the Cuban sandwiches about 40-45 minutes had passed and they looked great.  The chef was impressed by my speed and told me that his other chef that does them takes twice as long.  I was proud of myself for doing something well.  At the end of the day I had completed about 65% of the prep list for the entire day by myself.  I really enjoyed my time in the kitchen.

Tomorrow I start in the sales office.  I am looking forward to getting to find out about that part of the industry and I am also looking forward to dressing in cute clothes and not a uniform.

I'll let ya'll know how it goes!

-Rachel

These fries we serve at the CBG are amazing! They are called Truffle Parmesan Fries! YUMMM!!!

The making of the Cuban sandwiches! 
My night as a server's assistant!  It took me 20 minutes and 3 YouTube videos to learn to tie that tie!

Friday, October 11, 2013

Banana Bread Friday

Hey ya'll I figured since it is fall and it is Friday, I would share with you my very favorite banana bread recipe. I have tried several different recipes and this one is by far the very best. It turns out perfect every time if you measure correctly! I believe that everyone can cook. Not everyone has cooking instincts but if you can read and follow directions your perfect meal or treat is within the steps! 

Banana bread is one of those quintessential fall foods. This recipe is a little lighter than most you will find because it uses applesauce instead of oil. The applesauce works to keep the bread moist while adding just a hint of extra flavor.

Start off by gathering your ingredients.  For this recipe you will need the following...
3 or 4 ripe bananas
1 cup of sugar
1/2 cup of applesauce (I use unsweetened but it doesn't matter)
2 eggs
1 tsp. baking soda
1 Tbsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 large pinch of cinnamon (use your judgement here.  If you like more cinnamon throw more in but don't exceed 2 tsp.)
2 cups of flour
                      


Preheat the oven to 350 degrees. Place the banana's in a large bowl and take a fork and mash them like this. 
                       

Once they are completely mushed to the consistency of a paste put the 1 cup of sugar in with the banana's and mix well.  After adding the sugar I want you to go fold the laundry, watch some tv, brush your teeth or anything else you want to do for about 15 minutes.  If you are in a huge rush you don't have to wait these 15 minutes but the difference between the two options is noticeable.  These 15 minutes cause this bananas to absorb the sugar and become creamy almost like when you put sugars on strawberries they emulsify. Next you add the applesauce and eggs and mix well. Next add in the baking powder, baking soda, salt, vanilla and cinnamon.  Mix well.  It should be pretty thin at this point.  You then add in the 2 cups of flour about 1/2 a cup at a time.  After all the flour is mixed in you take your loaf pan, spray it with some non stick spray and dump all of the bread mixture in the pan making sure it is poured evenly.  Bake for about 45 minutes or until you can stick a toothpick in it and it comes out clean.  
                             

I promise this will be one of your favorite recipes!  I have not had a single person try it that didn't love it!  Try putting some salted butter on it when you eat it, it tastes even better!  

Enjoy! 

-Rachel 

Wednesday, October 9, 2013

How May I Serve You?

Happy October! This is my favorite time of the year.  I love the weather that comes with this month along with the long sleeves, boots and yummy soup.  It's simply cozy.  I started in private dining service last week during one of the busiest weeks in this department. Literally, I worked about 54 hours in the first week.  I was flat out exhausted by the end of it.

Private dining service is basically serving for the banquets that the private dining kitchen, where I was previously, cooks for. Before this week I had never really been a server for more than a few hours at a special event.  I am probably one of the least graceful people you will ever meet.  I frequently twist my ankle, spill things or fall up and down stairs.  The older I get, I can successfully say I am improving though.  So knowing this, I went into my first week worried that I would spill water all over the table or trip and knock someone's food right in their lap.  Thank you Jesus that didn't happen.  I know that you who are reading this are secretly wishing it had happen because that would make a great story, shame on you guys! :)

The first part of the week was no big deal! On Wednesday night the real party began. Wednesday night kicked off the first session of the Stephen's CEO Summit.  This event brought in big names from all around the country.  The hotel was shut down to the public during this event and the security was heightened.  We served a sit down three course meal on Wednesday night and it was absolutely beautiful! The table clothes were deep red with black and white charger plates encased in a gold trim.  The centerpieces on each table were made of beautiful red roses with orchids and other beautiful little flowers. The tables were absolutely gorgeous.  On Thursday morning I was at the hotel by 5:30 in the morning to set up for the breakfast buffet. Once breakfast was served the participants went downstairs and listened to some prestigious speakers including Condoleeza Rice, General Patraeus, and the former British Prime Minister.  At lunch I actually poured General Patraeus his tea! That is my new claim to fame haha.  The big event came that evening. Outside of the hotel in the parking area, a huge tent was put up to host all of the guests under one roof.  It was like something out of a movie.  There were beautiful flowers, food for days, and a real sense of elegance.  It was enchanting to say the least.  This event concluded the next morning at breakfast and by then I could barely think of anything besides crawling into my nice warm bed.

I have enjoyed my time as a server so far.  The hours aren't too bad most of the time and the fact that you get tips is really nice.  I think what I have learned most is that serving is all about the guest.  It's the essence of what it means to be hospitable.  You keep the guest happy and they keep coming back.  I don't think I could make a career out of simply serving but it has taught me the art of presentation and that in the restaurant business you make a lot of money on breakfast.

I was so happy to be able to start this week with a day off.  One of my best friend's just happened to be driving through town on her way back from visiting her grandpa.  I got to have a wonderful lunch catching up and talking through all the fun, exciting, boring and embarrassing things going on in each of our lives.  I couldn't ask for a better time.  If you think about it, join me in praying for her grandpa.  He has been diagnosed with a pretty aggressive cancer.  God's will will be done.  I also got to briefly see my younger brother who is living it up in college.  I think he is having so much fun that we might never see him again haha. I am so thankful for where I am in life right now.  I am leaning into what God has to say and trying to grow into who He wants me to be everyday.  I can not wait to see where all He takes me.

Until next time, enjoy the weather out there!

-Rachel


A picture of inside the tent.
One of the beautiful flower arrangements on each table.
What the tables looked like for the event.
A dessert bar for another party last night. Pictured are the mini pecan pies and chocolate mud cake.
Some of the appetizers from a small party.
My friend Coley and I after lunch Monday! 

Saturday, September 28, 2013

Life of a Private Dining Kitchen Intern

When I was a little girl one of my only jobs around the house was to peel potatoes for dinner.  I was probably the world's worst potato peeler, no joke.  I was so bad that I would have to bring my walkman(for those of you younger than me, that was a portable cd player before the times of the iPod and it was legit) in the kitchen with me and put on music so that I could find a rhythm to peel to.  You might find that super nerdy but hey, the potatoes got peeled.  In the past two weeks, the same girl that was a horrible potato peeler became a potato peeling master.  This was probably my greatest accomplishment in the past two weeks haha.

I had a blast in the private dining kitchen.  We were super busy the past two weeks so I really got a lot of hands on experience and insight into what it is like to work in that department when things are really going strong.  This past week while I was there we had at least 4 over 100 person banquets.  This was the first time in my life that I have actually worked over 40 hours in a week.  I know that shows my inexperience but you have to start somewhere and going to school full time, I was only able to work about 20 hours a week. I can tell you this, I loved the fast pace of the kitchen.  While I was there I worked with 3 chefs and 1 other kitchen helper.  There was only 4 of us to handle everything including Steven's orders, hanger orders, employee dining room, and all the banquets.  Sometimes you would have a banquet for 130 people at lunch and 180 people at dinner.  That was the crazy part of the job.  I have grown to respect the chefs I worked with because one in particular got there at 5 or 6 in the morning and sometimes didn't leave till 7 at night. That part was crazy to me because if I was tired and sore I know that she was.

While I was in the kitchen I mainly did prep work.  I peeled 2 cases of potatoes, cut 4 1/2 boxes of finger-length potatoes in quarters, sliced too many tomatoes to count, made tortilla and potato chips and diced and minced more things than I can remember.  I also worked on plating and mass production.  One of the most nerve racking but coolest things I did was during a banquet I was sent out to cook shrimp scampi in front of guest for them to put over grits.  It was fun getting to interact and talk to guests while I was cooking but man that first batch I was so worried I was doing it wrong.  Luckily, I cooked them correctly and everyone loved it.

Overall, my time in the kitchen was awesome.  I learned the importance of product consistency and working as a team no matter the size.  I am so thankful for the opportunities I have been give so far.

-Rachel

A typical box of potatoes.  I peeled 2 big boxes myself! Took forever!!!
The best peeler ever!!! 
Making potato slices for scalloped potatoes
Scalloped potatoes
Frying tortilla chips!
Tastes better than Mexican restaurants :)
Cute little baby biscuits
Buttermilk biscuit with onion jelly and bacon
Club sandwich
Beautiful salad
Pretty entree