After Hours

Of the oft-cited benefits of freelancing, the one that rarely feels like a plus is flexibility. Box me in with a full-time job governed by core office hours, and I’m generally a happy camper, adding time before or after. And while I’m completely set up to telecommute as needed, I love the face-to-face aspect of Association Headquarters.

Between freelance writing and searching for a new position for the past few months, I certainly have had my fill of flex time. Career coaches tell job searchers to maintain a daily routine, and I’m pretty much following that advice. I’m treating job hunting as, well, my job. Still, at times I’m awake during nonroutine hours, and I find myself mentally composing my next cover letter. That buys me some free time the next day. With that free time I can do something productive, such as add another hour to my job as a job hunter, or rework my ASAE conference wardrobe spreadsheet, or learn how to cook a meal. Today I chose the latter and watched a re-run of Top Chef.

Of course, you can’t start out as a kitchen intern (which basically describes my culinary knowledge level) and whip up anything after just one hour of Top Chef. But from watching the show, I did learn that many elements of competitive cooking are similar to elements in competing for jobs. Stay true to yourself (project your style) while pursuing the challenge. Remember the importance of presentation. Satisfy the judge’s hunger.

Every friend and family member who has been on the receiving end of my cooking knows that a better reality TV fit for me is Worst Cooks in America. I’m truly what the show calls a kitchen zero. I hope to soon focus completely again on association management and demonstrate that I’m an office ten.