2016

April 2016 Newsletter                           Spring Edition                                     Edited by Cindi Swartout

 Our Spring Newsletter has the following:

  • Message from the President
  • Open Positions
  • A Note from Cindi
  • Spring Recipe
  • Links of interest

A Note from Cindi

Spring is my favorite time of year! I love all the flowers and trees in bloom...

 

 

Comments or suggestions?


 

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Links of Interest

Keifer Professional Search

upcoming shows that Kevin will attend

PCB West

CLEO

SemiconWest

 

 

gardening

Spring Gardening Tips

Martha Stewart-Get ready

 

Great Spring Outings

Filoli House-Woodside CA

Best Gardens in New York

Pinterest Gardens and Parks

 

flickriver

Four Seasons Garden

 

filoligarden

(Filoli House Garden)

A Message from the President

Happy Springtime!

The view from my desk this time of year is amazing. The Daffodils and Tulips are giving me a good feeling about Winter almost being over. I have 6 different fruit trees in my view and all of them are in full bloom, should be a bumper crop.

Things are popping on my desk, many new searches to work on. I have been using the Video technology to introduce the searches I am working on to my potential candidates. The response is wonderful and I have to admit it is very fun to set up and record one of those Video’s. We enjoy doing the many “takes” that it takes to get it right.

With the consolidation in our Industry sometimes it feels like everyone will be working for one or three companies in the future. One will make the Equipment, one the materials and the other will make the Devices. I am hoping that the history of innovation that launched our Industry will continue to lead us into technologies that will provide jobs for all of us. All it takes is for a new idea to catch fire and a new niche of our Microelectronics Industry will open.

We have worked on many different and challenging assignments these past few months. A few of them very difficult, in one case we have a client that wants a Software Engineer who knows GEM and SECS protocols, seems easy but the twist, he must speak fluent Japanese. If you know of someone with that special skill set please give me a call and introduce me.

I have been to several Industry Trade Shows in the past months. It is very interesting to see so many people out talking things up. As always, I am learning a lot and networking with my friends about what is new on the job market. I will be in touch on a one to one basis to talk when a position comes by that will be a good fit for you.

Kevin A.P. Keifer
President

 


Open Positions

Check out all our posted openings

 

 

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Classic Carrot Cake with Fluffy Cream Cheese Frosting

carrotcake

Ingredients

  • 1 cup pecans (4 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • 4 large eggs
  • 2 cups sugar
  • 1 pound carrots, peeled and coarsely shredded
Frosting
  • 2 sticks unsalted butter, softened
  • Two 8-ounce packages cream cheese, softened
  • 1 tablespoon pure vanilla extract
  • 2 cups confectioners' sugar

How to make this recipe

  1. Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
  2. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
  3. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
  4. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
  5. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.