#dough intern

I’ve got a phone interview with Short’s Brewing for a Dough Intern position next week. 

I got a call from a Lansing, well I assume Lansing - 517, same as down here the area codes can drift outside a city by some distance sometimes, sort of like how some Georgetown, TX numbers are also 512 (Austin).

Anyway, the call came in at 7:30, which means they didn’t quite realize I am in Central Timezone. I called them back and we scheduled for next Tuesday @ 3pm (eastern).

I am sort of nervous, I have no idea what is going to happen. Maybe they just want to talk with a tech guy that is applying a dough position that doesn’t exist yet, in March - yet cannot start until June and who has no professional kitchen experience. 

“.... However, we were interested in your cover letter that you sent to us, please visit our Careers page...”

So Short’s didn’t flat out tell me that no, but that response did feel a little Form Letter like.

The start of the email response was “Thank you for your interest in a dough position with Short's Brewing Company. Dough production in our kitchen is still a very new concept for us, so we're still working through what our needs are for this summer.”

Which is totally reasonable.

I still have hope that I might spending some time each week this summer making dough @ Short’s.

Also, I plan to work on doughnut recipes. (@nuutco I believe I can do a vegan doughnut, so I’ll keep that in mind)