In Which Our Heroine Has an Adventure in Retailing
It started. The job started. Was I up to the challenge? I think so. Overall, I think I did well. Burdick's, as I mentioned, is an upscale chocolatiers. That said, the interview asked nothing about my knowledge of chocolate or food in general. Rather it went a bit like this: "We're hiring." "I'd like a job then, please." "Ok, you're hired. Start Sunday for a training session. 4-8." They did ask, however, when I arrived if I knew anything about chocoalte. I confessed that I did a bit. Ok, first you have to be familiar with all the stock. People will ask you all kinds of questions about what it tastes like, what your favorite is, what flavours are predominant, etc. Thus one must eat the chocolate. And know it like the back of your hand. If you're behind the counter, the procedure for this is pretty simple. Pick a chocolate you feel like eating. Eat it. Ok, I can do that. The same procedure goes for the cakes, the pastries, the coffees, the teas, water, lemonade, and so on. If you're on shift, it is all free. Oh the humanity, how will I ever cope?

Since we get asked lots of questions, I wanted to be prepared to answer them, so when I was being shown the cocoa powder, I enquired whether it was Dutch process or natural process. No one knew. In fact, no one knew what the difference was, so I explained thusly:
"Ductch process cocoa powder uses an alkali process during manufacture. It is slightly darker than regular process, and should be used when baking something with baking powder as a levener, as the chemical process creates a lighter pastry. Natural process uses an older method and results in a lighter colour and should be used when baking with baking soda as a levener, as again the chemical reactions will create a lighter pastry." People were stunned. Just plain stunned. I was put behind the counter pretty quickly after that.

Behind the counter, I then had to explain to a customer what a tuile was. A tuile is a cookie shaped like an old roof tile (tuile is french for tile). They are very thin, and when still hot out of the oven they are draped over a rolling pin or some thing else round and left to cool. The result looks like a taco shell but tastes much better with tea or coffee. Again, the people around me were stunned that I knew this. Promotion seems imminent. They have not, however, seen me try to make coffee yet. That could get me fired. I still cannot make a decent cup of coffee to save my life. But hopefully I will learn the proper way soon!
Love,
Anne