yosemite

July 2015 Newsletter                           Summer Edition                                     Edited by Cindi Swartout

 Our Summer Newsletter has the following:

  • Message from the President
  • Open Positions
  • Ask Kevin
  • A Note from Cindi
  • Summer Recipe
  • Links of interest

WELCOME AUSTIN!!

Austin

Meet our new Research Assistant-Austin Woodall

Austin joined Keifer Professional Search in April 2015. With only a small amount of experience he is learning quickly and maintaining a professional standard of working with his new team. Currently enrolled at West Valley College in Saratoga, he wishes to finish his third year and transfer to San Jose State University to obtain his Bachelor’s Degree in Business. He enjoys going Disc Golfing and Golfing locally as well as abroad. Some of his achievements so far in life are receiving his 1st Degree Black Belt in Tae-Kwon-Do, receiving his Financial Peace University Certificate, operating his own Network Marketing Business, and going to Venture Christian Church and college small group(Anthem). With a bright mind and bright smile he brings happiness wherever he goes.


A Note from Cindi

Summer is here and days are warming up. It's great to get outdoors to hike, walk, bike, fish or just sit under a tree and read a book. What do you like to do on a warm summer day?

fishing

 

Comments or suggestions?


 

thinking

Would you like to contribute an original article to the Keifer Newsletter?  Is there a subject you would like to see more information about?

Send us an email


resume

Send us your resume


Unsubscribe to this newsletter


Links of Interest

Keifer Professional Search

upcoming shows that Kevin will attend

SemiCon West

IWLPC

Embedded Systems Conference

 

BarBQ

Salads

Crock Pot Cooking

 

summer

Fun things for Teens

Fun things for kids

Fun things for Adults

 

A Message from the President

Dear Friends,
Tomorrow is the start of my favorite week of the Year, SemiCon West in San Francisco! I have been going since they were held at the San Mateo County Fairgrounds back when Dinosaurs still roamed the earth. It’s always a great time for me. I really enjoy running into people that I have worked with. In a way it’s a very similar to a High School Reunion atmosphere. I typically will roam the aisles walking from one meeting with Clients to another. I am privileged to be able to talk to Presidents and CEO’s and learn from them what they’re needs are going to be in the next 6 months or so. I expect to hear about a great number of leads of potential job orders.

It’s always good to see everyone and you get that intangible feeling from them about the state of our Industry. I am hoping that this 2015 Semicon will be the best ever.

I hope you are enjoying this wonderful summer weather wherever you are in the world. Despite the severe drought conditions we have been experiencing here in California, I don’t think it has affected anyone’s plans to have a good time. I am putting the final touches on my Annual Alaskan Fishing trip with my son, Bob. It looks like it will be an epic trip this year. I just spoke to the Biologist with the State of Alaska and he tells me that the Chinook and Sockeye Salmon runs are coming in big numbers this year on each High Tide.

I look forward to seeing each of you at the Show!

Kevin A.P. Keifer
President


Open Positions

Check out all our posted openings


For the Hiring Authority

by Paul Keijzer


Problems finding a new Job?

Check out our Career Portal!

Get the help you need with resumes, interviews and job searching skills.


salad

Indian summer salad

Ingredients

  • 3 carrots
  • bunch radishes
  • 2 courgettes (Zucchini )
  • half a small red onion
  • small handful mint leaves, roughly torn

For the dressing

  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise
  • 2 tbsp olive oil

Method

  1. Grate the carrots into a large bowl. Thinly slice the radishes and courgettes and finely chop the onion. Mix all the vegetables together in the bowl with the mint leaves.
  2. Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil. Taste and add salt and pepper, then drizzle over the salad and mix well. Leftovers will keep in a covered container in the fridge for up to 24 hrs.

Recipe from Good Food magazine, September 2006


 

Words of Wisdom


Community Service Ideas

Project Linus

Therapy Dogs

Freedom in Motion

Make A Wish Foundation

Teddy Bear Cancer Foundation