I returned home to a big box on the doorstep, return address the Marshall School. Rejection comes in small envelopes, so I suspected the best; my suspicions were borne out. I’m in to USC. I need to tell them by May 1, so we’ll see what kind of schedule Stern and Kenan-Flagler can move on.
I got my first response last night; UNC Kenan-Flagler has waitlisted me. I’m actually kind of enheartened, as I “didn’t think I did so well on the phone interview”:http://wadearmstrong.com/archives/000379.html. In my interview at USC the interviewer suggested keeping in touch after being waitlisted; I’ll make sure to do that. We’ll see how the other schools turn out as well.
Wires are not for eating!
Bet I’ll be sore tomorrow! But there’s nothing like hacking away at tall weeds to work out a week’s built-up stress.
I interviewed at USC on Wednesday. I’ve thought the experience over several since then, and I feel the same every time: I think the interview went well and that the interviewer helped make me more excited about the school.
And getting an e-mail the very next day from NYU asking me to interview didn’t hurt my sunshiney attitude at all.
I write a lot about cooking, both because I love to cook and because I love to eat. Since I love eating, I especially love restaurants. I particularly enjoy eating food that is unique and expands my horizons. So I was thrilled a few months ago when I was introduced to a little taco stand in Tijuana, Tacos Polo. It’s not, perhaps, the gourmet food I often look for in Los Angeles, but that’s surely good food!
I had my phone interview with Kenan-Flagler today. There were ups, and there were downs, and the person who interviewed me was skilled at her job. It went ok — not great, but ok. All in all, I’d never recommend that anybody else choose a phone interview over any other alternative.
I’ll be honest, I’ve not had the greatest success in cooking Asian food in the past. I love to cook, and I love Asian food, but I haven’t shown off my three-star Michelin chef skills in that genre in the past. Spicy food turns out mild, “flavorful food turns out bland”:http://wadearmstrong.com/archives/000340.html, everything but my deep-fried fish is ordinary at best. But I’ve been craving Asian lately, so I decided to give it a try.