LIAR, LIAR, PANTS ON FIRE

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In the wake of the recession, more job seekers are succumbing to the temptation of embellishing their résumés to impress potential employers

“We’re not in the business of educating our clients on ethics,” said Danica Keravica, senior associate at Lecours Wolfson, a Toronto-based recruiter of hospitality executives, managers and chefs. “Our job is to source, screen and select on our clients’ behalf. Candidates who are dishonest are eliminated from our system altogether, or at least flagged that we’re not to represent them.”

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When Jennifer Watson quit her job to start her own business, she made many right moves to keep the door open to future relationships and references. Jennifer Roberts For The Globe and Mail

When you quit a job, don’t slam the door on the way out <theglobeandmail.com>

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Re-entry: More tips from the experts
Invest in skills upgrading: Staying up to date and having certifications demonstrates initiative and makes you more valuable.
Attend industry events: Staying in touch socially and professionally is a great confidence-builder and highlights your enthusiasm.
Volunteer: Non-profits are great networking opportunities, and organizing and fund-raising count as work experience.
Learn from the experience: Coming up with lessons learned from non-work activities can be ways that you can show you’ve gained insights from your time away from the work force.
Hone your pitch: Ask friends in your industry or a career coach for advice on how to come across as confident when explaining your experiences in an interview.
Be personal: Your chances of finding a job that isn’t being advertised expand when you network face-to-face rather than by computer.
Be flexible: In this tight market, you may not find a job that is an exact match with the one you held before. Broaden your search and come up with ways to show how your skills can be transferred.
Be a quick study: Demonstrate you are aware of the pressing issues of the field you want to re-enter. The Internet and networking can be great ways to gain the knowledge.
Stay positive: Don’t get discouraged by a few rejections. Everyone is facing a longer job search.

“The S.Pellegrino World’s 50 Best Restaurants 2010 have now been announced. The list is the result of an extensive poll of the world’s most celebrated chefs, renowned food critics, leading restaurateurs and well-travelled gourmands – collectively they are The World’s 50 Best Restaurants Academy. The list creates tremendous debate – and it’s meant to. What makes the best dining experience to one person will be different for another. Through our poll we can show you what experts feel are the best restaurants at the moment.”

www.theworlds50best.com

Winners included John Besh for My New Orleans in the “American” category, Thomas Keller and Dave Cruz for Ad Hoc at Home in the “Chefs and Restaurants” category, Rose Levy Beranbaum who’s Rose’s Heavenly Cakes picked up both the Peoples’ Choice award and a win in the “Baking: Savory or Sweet” category, and Ruth Reichl, who won for Gourmet Today in the “Compilations” category.

2010 IACP Cookbook Awards: http://bit.ly/dtMxrw

“Called the Cooking Channel, it is lining up low-key programs targeted at a hipper crowd interested in the grass roots of food culture.”  http://nyti.ms/cah1k0

“There’s no question about this,” said Harry Balzer, chief industry analyst at the NPD Group, a market research firm that tracks sales at 47 restaurant chains with a total of 103,000 outlets. “There’s a recovery going on.”

Mr. Balzer said that March sales at restaurants open for at least a year were up 1 percent compared with March of last year. While that might not seem like much, it broke a string of 10 months of negative sales. He cautioned that while the sales trends were uneven across the industry, almost half the chains he tracks — mostly fast-food and family dining restaurants like Denny’s — had begun showing gains.”

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