Candace Drew

To work as a front desk receptionist at a skilled craft training center, consider the following qualifications:
Communication Skills: Excellent verbal and written communication abilities are essential for interacting with clients and staff.
Organizational Skills: Ability to manage schedules, appointments, and client information efficiently.
Multitasking: The ability to handle multiple tasks simultaneously, such as greeting guests, managing inquiries, and assisting clients.
Customer Service Skills: Proficiency in providing excellent customer service to ensure a positive experience.
Certifications: Pursuing relevant certifications can enhance your qualifications and demonstrate your commitment to the role.

Candace L Drew ANT 235: Food and Culture (4236_B5Z1) Professor Bell 4/5/24 A Culinary Journey with T-Bone Steak, Childhood Reminiscence, and the Art of Creating Lasting Memories In the embroidery of life, certain moments stand out like vibrant threads, weaving together experiences that resonate deeply within our hearts. Among these cherished memories, one recollection shines brightly - the first encounter with a perfectly grilled T-bone steak, a culinary delight that not only tantalized the taste buds but also etched itself into the fabric of childhood reminiscence. The journey towards this gastronomic revelation began with the careful choice of the finest cut of meat by my father, a thick and marbled T-bone steak that promised a symphony of flavors and textures. The preparation process was a ritualistic dance of seasoning and grilling, where each step held the promise of transforming raw ingredients into a masterpiece of culinary art. My father would begin preparing the T-bone steak the night before. Soaking it in Worcestershire sauce and meat tenderizer spice. The next morning, he would begin soaking the apple wood chips in a bucket by the back door. About an hour before dinner time, he would gather all the necessary items. Returning to the porch to clean and prepare the charcoal grill. First assembling the smoke stacker with charcoal and apple wood chips. Then we rolled up newspaper balls and stuffed them in the separate section of the smoke stacker at the bottom. He would light the paper and let it sit until he was ready to put the corn on the grill. He would only cast out the charcoal and apple wood from the smoke stacker on one side of the grill. Afterward, he would return to the kitchen to prepare the steak. He added McCormick Montreal steak seasoning to the steak that was finished soaking from the previous night. He would have me prepare the corn on the cob since he enjoyed the way I made it. I introduced him to wrapping them in bacon, with real Irish churned butter, and seasoning them in pink sea salt and a dash of pepper followed by wrapping them in tin foil to cook on the grill. He would make homemade mashed potatoes from Idaho potatoes I peeled and chopped. He would cook the potatoes by boiling them on the stove. Once done I would mash them with a fork, add pink sea salt, and finally Irish butter like I did to the corn. Off to the grill the corn would go. Regarding my father and cooking, timing is everything. So, the potatoes were added to the boiling water at the same time as the corn on the cob was on the grill to cook. In about 30 minutes, it was time to move the corn to the cold side of the grill since my father used the indirect heat method. The potatoes were drained, and I would finish the preparation. The steak went on to the grill in direct heat. It takes four minutes for each side and more Worcestershire sauce, finally two minutes on each side. Finished to perfection. I remember the steak sizzled on the grill, releasing fragrant wisps of smoke that mingled with the evening breeze, anticipation hung heavy in the air. The aroma of charred meat intermingled with the sweet notes of marinade, creating a sensory symphony that heralded the impending feast. Each flip of the steak, each baste with savory juices, was a labor of love, a testament to the care and attention that went into crafting this culinary masterpiece. However, what truly made this meal unforgettable was the setting in which it took place. Dining on the back porch under a canopy of stars, surrounded by the gentle rustling of leaves and the distant hum of crickets, created a sense of togetherness and connection that transcended the act of eating. The flickering glow of candlelight from the tiki torches, the laughter shared with my father, and the stories exchanged between us both wove a tapestry of warmth and camaraderie that lingered long after the plates had been cleared. As I savored each mouthful of tender steak, I felt a profound sense of gratitude for the simple pleasures of life - tasty food, great company, and the beauty of nature. The flavors of that T-bone steak, seared to perfection and bursting with juiciness, became more than just a meal; they became a portal to a realm of shared joy and cherished memories with my father. Looking back on that evening of culinary bliss, I am reminded of the power of food to transcend mere sustenance and become a conduit for creating lasting cherished memories. The taste of that T-bone steak, the laughter shared with my father, the twinkling stars overhead, and classic rock playing - all these elements coalesced to form a memory that still is etched in my heart, a beacon of warmth and comfort in times of solitude especially since my father went up to heaven. In conclusion, the experience of savoring T-bone steak under the open sky, surrounded by loved ones and the wonders of nature, encapsulates the essence of childhood nostalgia and the art of creating lasting memories. It serves as a reminder that the simplest moments often hold the most profound significance, and that the act of breaking bread together can forge bonds that endure the test of time. As I carry forward the memory of that magical evening, I am reminded that food is not just sustenance; it is a celebration of life, a communion of souls, and a testament to the enduring power of shared experiences. The taste of that T-bone steak lingers on my tongue, a reminder of the joy found in the act of coming together, sharing a meal, and creating moments that lives on in the heart forever.