Sunday, 6 July 2014

10 Things... That happen when I work for you

The interview went well, your questions were answered and you feel like you found the person you were looking for. You follow each other in social media and talk about your favourite films, books and restaurants. It's great to see you have so much in common, yet so much to learn from each other.
Here are the top 10 things that happens when you welcome me into your team.

You have a laugh
We'll share funny content and enjoy each other's sense of humour; from silly cute puppies failing, to slapstick comedy, ironic stand up and surreal jokes. But you won't have to worry, I have the sensibility to be appropriate and I will never say anything to embarrass you in front of your friends.

The team grows more diverse and gets a new perspective
Your newest journalist has a "Periodismo" degree and that's a good thing. I used to be quite self concious about this fact, but turns out, I've read different authors, been in different places, and met different people (and tried the most amazing food... sorry, now I'm just showing off). I've been fortunate enough to travel and to learn languages (I speak enough French to survive a holiday, and enough Japanese to find food, a roof and transport), and you'll even get to learn Spanish for free if you want to.

Creativity, creativity everywhere
We'll talk about ideas and share our passion for creative writing, if you're feeling extra talkative, we might discuss creative techniques and theory. We'll share quizzes and you'll discover which of Edward's de Bono's "Six Thinking Hats" is the one that you "wear" the most (green -my predominant one- being the creative, white the informative, yellow the optimist, black the critical, red the emotional and blue the organiser... kind of like Pixar's Inside-Out for geeks).

Details are noticed and feedback is implemented
Just as this list shows you that I'm able to do a "10 Things" list, style; you'll find out that I learn very quickly any thing you show me, and that your feedback is taken seriously and implemented. You'll realise that even though I have my own writing style, I'm able to emulate a given tone, whether it's an editorial choice, a brand personality or a creative excercise.

Lots of work gets done simultaneously
Deadlines are met consistently, and at the same time, you realize that briefings with new ideas arrive to your inbox, phone calls are dealt with, and everyone that needs an extra hand has a new friendly co-worker that knows how to play in a team. 

Business and creativity get along
You've heard many times complaints about limitations when content needs to adjust to targets or business decisions, but you know it's possible and it's the way to a win-win. You find that having a former business owner with entrepreneurship background is a good way to spot business opportunities and achieve good content that makes sense commercially.

Problems become solutions
Presure is on as usual, but now you have a new team player that loves a challenge and will think outside the box to find a way around. I'll probably tell you about that time when I was asked to come up with a soda-free soda bread (and did it!) or about how I was able to bring not one but two dogs from South America to Ireland safely and succesfully. You'll realize that, when I'm assigned a task, I find a way, no excuses, no complaints.

You learn new recipes
Those who like cooking start sharing recipes and getting ideas. Those who prefer eating, enjoy the occasional homemade treat. Growing up with Venezuelan, Italian and Polish grandparents, I was exposed to very diferent cooking styles and even readers start discovering cool new dishes that I bring to the table.

Research is done and good advice is found
Articles might feel light and easy to read, but you notice that the sources are reliable and that relevant experts were interviewed. There is also balance, and controversial topics always are treated in a way that shows different points of view or sides.

You feel you made the right choice
You start to notice that my motivation goes beyond the first couple of weeks. That all I said was true and that I'm versatile, friendly and able to cover a wide range of topics while giving honest opinions without judging. Our mutual respect grows each day and we help each other. A few months after, you look back, and show me this article on a #ThrowbackThursday (yes, that's still a thing). The company has grown, and we welcome even more people. I'm not the new girl anymore, but you still see me full of enthusiasm and bringing new ideas. You are happy, I'm happy, everyone's happy.


The 2015 Best Picture Nominees are all about Men Finding their Place

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"Everything will be fine". Interview to a Venezuelan girl in Ireland

Wednesday, 1 January 2014

Food Writer Cake Recipe by Gabriela Guédez

The combination of journalistic skills and food industry experience makes of Gabriela Guédez an excellent choice for any gourmet magazine.


-1 family bakery
-Spanish speaking freelance gigs to taste (finely chopped)
-1 pinch of internship
-A proper job at a gourmet magazine (garnish with a promotion)
-2 small artisan food businesses (in two separate bowls)
-A holiday in Europe
-3 Irish food industry job yolks
-1 cup of English speaking freelance gigs (55% volunteering)

-A pinch of Taste of Dublin Zest
-2 cups of assorted foodie associations and networking groups
-1 cup of foodie tourism
-1 pint of craft amber ale

1. Add Gabriela to her family's bakery and mix on slow speed for two years, then add the freelance gigs and a pinch of internship in a well known local newspaper.

2. Place her in Caracas and cook her with the job at the country's top Food and Wine magazine for two years, be careful not to let her boil. When she reaches a senior position, remove her from the heat and let her open one of the small artisan food businesses. At the same time, she should be writing for a cooking school, as that will help to keep her pen sharp.

3. Incorporate a holiday in Europe, and after ten days, when she's in love with Dublin, bring her back home and let the dream of moving proofing in her mind for six months (it should double its size).

4. Get her back into Ireland carefully. Cover with a blanket during the first three months to avoid thermal shock.

5. Mix at medium speed for two years and pour the 3 Irish job yolks one by one, alternating with tablespoons of the second small artisan food business. When the mixture looks uniform, bake at 10°C until she starts using slang and giving out about how hard it's to find a parking spot in town.

For the frosting:
1. Mix the Taste of Dublin zest, the networking groups and the foodie tourism until light and fluffy.
2. When the base reaches room temperature, decorate it with the frosting.
3. Enjoy the pint.