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How to Build a Resume That Stands Out Visually To Help Your Teen Land Their First Job

Creating a captivating resume that sparkles bright enough to catch an employer's attention is an art on its own terms.

With the ramp up pressure kids experience at school and the need to sign up to too many extracurricular activities, it’s no surprise how the number of teens employed have been declining over the past decades.
There are many benefits (and risks) of adolescent employment. The decision to allow your teen to have an after school job should be a well thought-out family decision based on how well they can manage responsibilities, time management and money.

But if your teen is ready to take the plunge the first thing they need to figure out is how to build a resume that stands out even if they don’t have any work experience.

But where to start? How do can you create a snapshot of your ambitions, show your strengths and interests and captive an employers attention?
This is the part Canvas comes in and rescues the day. If you are unfamiliar Canvas, this is a graphic-design t…

Thanksgiving Countdown: The Perfect Bread Pudding Recipe

Ever since I had apple bread pudding at Taste of Atlanta I've been obsessed  with making it for Thanksgiving. I love bread pudding. Is gooey, decadent and luscious. I've searched for the perfect recipe for the past days and not one single one speaks to me, that is until I came across Chef Troy Ellis "Creme Brulee Bread Pudding". What I love about this recipe is that he uses the same custard you would use for a creme brulee and he adds raisins that have been soaked in Grand Marnier. For the grand finale he adds toasted pecans and a  Bourbon caramel sauce. Sounds delish right? I'm telling you, I can't wait to do my own version for Thanksgiving. I might add a twist or two (I never follow a recipe to the tee). Maybe I will add caramelized apples and spiced pecans to accentuate the  holiday flavor. Who knows, as long as is bread pudding is all good!


Bread Pudding
1 loaf of stale Challah Bread cubed
½ gallon of Half & Half
2 tbsp of Butter
4 Eggs Yolks
2 Eggs
1 Vanilla Bean
2 Cinnamon Sticks
Pinch of nutmeg
1 Cup Granulated Sugar
¾ Cup of Golden Raisins
½ Cup Grand Marnier
½ Cup Chopped Toasted Pecans

Caramel Bourbon Sauce
1 Stick of unsalted butter
1 cup Dark Brown Sugar
1 tsp of Vanilla Extract
½ cup of Heavy Cream
¼ cup of your favorite Bourbon



Pour Grand Marnier in a pot on the stovetop.   Heat until it starts to simmer.  Then remove from the heat and add raisins.  Allow raisins to soak in the Grand Marnier until all of the liquid is absorbed.


1. Pour Half & Half in a pot and heat on the stove top on medium low heat.  Split Vanilla Bean in half and scraped seeds into the pot of half & half, then add the split bean as well.  To this mixture add the two Cinnamon sticks.  It should be heated for about 10 minutes, but it shouldn't come up to a simmer or boil.

2. In a bowl combine eggs, egg yolks, and sugar.  Whisk together until they are incorporated.

3. Remove the half & half liquid from the stove top and strain it into a bowl.  This removes the vanilla bean and cinnamon sticks.

4. Then temper the egg and sugar mixture with the half & half liquid.  To do this ladle a little of the hot liquid into the egg and sugar mixture and whisk.  Repeat this process 4 to 5 more times so that eggs are slowly brought up to the same temperature as the liquid.  Once this has been done, pour the half & half, egg, and sugar mixture back into the remaining half & half liquid.  Then pour the mixture back into a pot and put it back on the stove on medium heat for about 5 minutes.  The custard will start to thicken.  After 5 minutes strain the hot custard liquid into a bowl and add the stale cubed Challah bread. Allow the bread to soak in the custard liquid for 30 minutes.

5. After 30 minutes fold in the toasted pecans and raisins.  Then add a pinch of nutmeg.  Save a little bit of the raisins and pecans for garnish. 

6. Now pour the mixture into a buttered loaf or square pan. 

7. Place your pan into a water-bath in a 350-degree oven.  Cook for 35 – 40 minutes or until the custard has set. If you insert a toothpick it should come out clean.

8. Once it is done, remove it from the oven and let stand for 10 – 15 minutes. 

Bourbon Caramel Sauce

In a saucepan melt the butter. Once the butter has melted add the brown sugar. Once the brown sugar has dissolved, add bourbon, heavy cream, and vanilla extract and remove from the heat.  Using a wooden spoon stir caramel sauce until it is fully incorporated.

To Serve
On a plate ladle a nice amount of the bourbon caramel sauce.  Place a piece of the bread pudding on top of the caramel sauce.  Then pour a little more of the caramel sauce on top.  Then finish by topping with the left over pecans and raisins. 

To view more recipes from Chef Troy Ellis please visit:


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