Frankly, I wasn't sure whether I had enough time to prepare. I had two very busy weeks before this week and travelled to the US and back. To be honest, my slides were only finalized two nights before the day, one day to practice and adding a last-minute slide the night before which turned out to be one of the most discussed slides.
Stars must have been aligned for me this week.
The most amazing thing from this experience is that the support and encouragements shown by the people I know. My current colleagues (some of them interviewers) and my ex-colleague who offered to help me prepare the interview.
Thank you, G, N, C, M, J, T, F and D, your belief and kindness meant a world to me.
How hard it is to get your foot in the door as an outsider.
How wide doors are open once you’re on the inside.
It took me three failed attempts before I successfully changed employers. I don't know how my number compares to others but it takes me roughly one year to recover for every failed job application. When you give it all, you could lose it all.
But you know what? I realize that I can be resilient and I only need one Yes. So instead of the number of failure, I look at success. You always learn something from the process. That's what I discover. So rest assured that your effort is never in vain.
And since I made my first successful move, the place continues to impress me with its people and quality of work. This is the first time I have honestly say that I feel being trusted with what I can do and with my potential, sometimes more than I trust myself. I am truly grateful given the opportunities and also pleased about making myself change. For M, even our circles rarely overlap, I am eternally grateful for your faith in me.
Laura Huang:
Acknowledge that it takes time to get good at anything. Enjoy the process of getting better and better each day, and then you can start to enjoy the result without getting hammered down where it's crowded.
Take comfort in knowing that your basic goods and your perspective matter. You can create an edge.
I did something that I would have never done before. I asked for an opportunity to apply to a position which is currently open to the public. I don't know whether I would get it. I know there are qualified people out there. I just wanted to give it a shot at a once-in-a-life opportunity when everything feels right to me.
This is something I've been secretly working. I even talked to a few people to gather opinions. I would have never done that before. I hope to retire in 10 years and some think it's early. It's borderline but it's now or never for me if I want to give a shot to anything. So, what else can I lose?
The person I officially talked to today is easy to talk to and friendly at least on the surface. You never know what/how this person will say behind my back. I gave a decent pitch, not much I would regret.
The more grey hair I get, the more comfortable I feel about myself and doing things to avoid regrets. This is one of them.
So this deserves a post, to commemorate a milestone that I, a life long I-get-what-I'm-given, finally dared to ask for what I really want.
Remember, you just need one Yes, so never mind the Nos.
Very easy to whip up and tastes wonderful with tea. The thick cake batter bakes into cookie style, with tender centre. A great recipe for many adaptations.
Gluten-Free Raspberry Almond Bars (adapted from Baking Bites)
1 cup all purpose gluten-free flour (I used 3/4 cup) 1/4 cup ground almonds (I used 1/2 cup) 1/2 tsp baking powder 1/4 tsp salt 1/2 cup butter, melted and cooled 3/4 cup sugar 1 large egg 1 1/2 tsp vanilla extract 1 cup fresh raspberries 1/4 cup almond flakes 1 tbsp demerara sugar
Preheat oven to 180C. Grease and line an 20x20cm baking pan.
In a small bowl, whisk together flour, almond meal, baking powder and salt.
In a medium bowl, whisk together butter and sugar until light. Beat in egg and vanilla extract. Add flour mixture and mix on low speed until just combined. Fold in raspberries. Dough should have a cookie dough-like consistency.
Spread dough into prepared pan using a spatula to push it into the corners. Sprinkle almond flakes top of the dough, followed by demerara sugar.
Bake for 25-30 minutes, or until top is lightly browned and the center springs back when lightly pressed. Cool completely before slicing.