Company Description
Trove Brands (formerly known as BlenderBottle) is a privately-held house of brands including BlenderBottle®, Owala™, Avana®, and Whiskware™. Our patented and best-selling products are designed to simplify and improve everyday life with leading-edge innovation, incomparable quality, and aspirational style.
A career at Trove Brands is not about punching the clock. It’s about embracing exciting and fast-paced opportunities that sharpen your skills, drive innovation, and play an integral role in growing our global reach. Your work will not only impact the company, it will impact the lives of millions of people around the world. When you step up to a career at Trove, you step up to cutting-edge excellence. You sign up for bold action and invigorating synergy. You agree to face—and break through—new challenges every single day.
Job Description
As a Warehouse Associate at Trove Brands, you will coordinate the receiving, preparation, and shipping of product. You’ll play an integral role in the efficiency of our inbound and outbound supply chain.
But that’s not all.
You’ll become part of the Trove Brands family, which means being a part of a fun, fast-paced, and team-focused work culture. We work hard, and we play just as hard. We have the facilities for it, too—like our state-of-the-art fitness center, yoga studio, basketball/pickleball/volleyball court, and golf simulator. We host fitness classes, team-building activities (think pickleball, volleyball, and dodgeball tournaments), wellness challenges, and more.
Once you’ve worked up an appetite working and working out, you’ll enjoy our onsite marketplace with subsidized food and drinks, monthly catered lunches, and company-wide birthday treats (and with a company of 180+ team members and growing, there are bound to be treats a few times each week.)
You’re sure to love the culture at Trove, where entrepreneurial thinking is encouraged and you and your colleagues share an eagerness to learn. Your hard work will be recognized and you’ll feel that your contributions matter. You’ll be surrounded by kind, creative, interesting people with a zest for life—which is perfect, since you’re one, too. At Trove, we’re big on creating lasting friendships and making work feel less like work and more like a great way to spend the day.
Career-wise, your role will be a starting point, with plenty of potential to learn and grow. We’ll support you with coaching, mentoring, personal development, cross training, and leadership opportunities. You’ll benefit from twice yearly pay increase reviews and structured career ladders. You’ll never be bored, because we have plenty to do and it’s certainly fast paced; you’ll also enjoy a reasonable work/life balance (unlike many warehouse jobs, our schedule is primarily M-F during standard business hours). We even offer some flexibility with student schedules.
Yes, you’ll find all that in an extremely clean, well-organized environment that’s flooded with natural light, and filled with team members dedicated to workplace safety.
Now that we’ve caught your attention, here’s a bit more about what this particular role entails.
As a Warehouse Associate, you’ll be expected to be a leader in all aspects of the Fulfillment Team's job duties. You’ll apply your relentless drive and strong work ethic to encourage solid production numbers from yourself, as well as from others. While every role at Trove Brands is critical to our successful functioning as a whole, your specific responsibilities will include:
• Direct the general fulfillment of orders by example
• Strategize inbound receiving procedures
• Lead varying warehouse team projects, ensuring maximum group efficiency
• Manage warehouse organization, general cleanliness, and safety procedures
• Verify outbound shipments and coordinate documents to guarantee vendor compliance
Qualifications
We’re looking for team members who are adept at contributing their personal expertise to a collaborative work environment. We want people who are ready, willing, and eager to jump into the working world, learn new skills and apply existing ones, and grow in their careers. For this role, we’re specifically looking for someone with the following skills and experience:
• General Warehousing experience
• Strong communication skills
• Enjoy working in a fast-paced environment, proactive and highly motivated
• Keen attention to detail
Additional Information
Our culture is passionate, entrepreneurial, and energetic. We value innovation through collaboration. And while we work smart and hard, we also connect and celebrate with equal gusto. We host team-building activities, athletic events, and seasonal celebrations to foster community and reward accomplishments. Bottom line? You’ll love it here.
Among the many benefits our team members enjoy are:
- Full indoor basketball/volleyball court
- Fully equipped fitness center and yoga studio
- Meditation/Nap Room
- And more!
同時也有121部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hello friends! Today we're going to share with you how to make lemon bars with buttery crust and smooth citrus filling. They are so good. Lemon is t...
「the bottom line is」的推薦目錄:
- 關於the bottom line is 在 BlenderBottle Facebook 的最佳貼文
- 關於the bottom line is 在 DJ BMX Workshop Hong Kong Facebook 的最讚貼文
- 關於the bottom line is 在 McKinsey Taiwan Facebook 的精選貼文
- 關於the bottom line is 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
- 關於the bottom line is 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文
- 關於the bottom line is 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
the bottom line is 在 DJ BMX Workshop Hong Kong Facebook 的最讚貼文
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the bottom line is 在 McKinsey Taiwan Facebook 的精選貼文
We're very pleased to share this article published today in Commonwealth Magazine. This feature article offers a close-up, behind-the-scenes profile of the work we are doing at McKinsey Taiwan to help our clients undertake comprehensive, multi-year digital transformations for their businesses.
It tells of the major changes that McKinsey Taiwan has undertaken to become a true partner with its clients in the transformation of their businesses, and the enormous bottom-line impact as reflected in increased profits and boosted market valuation that our work is helping them to create.
It also discusses some of the less tangible but no less important ways we are having impact by helping our clients to create lasting and positive change in their organizations. We work hand-in-hand with our clients to drive innovation throughout all levels, from the CEO to frontline staff, of their organization. We provide extensive hands-on training and coaching in addition to the rigorous problem-solving and project management that are part and parcel of the way we help our clients achieve impact.
The article also tells the story of how Albert Chang, Senior Partner and Managing Partner of McKinsey Taipei, moved from the US to Taiwan several years ago because of his firm belief in the potential for Taiwan to become a global leader in the digitization of its economy, his confidence in the potential of Taiwan's deep pool of highly educated, hard-working talent, and, as the son of Taiwanese immigrants to the United States, his appreciation for his heritage.
Covid-19 has affected all of us in one way or another. We are grateful to our clients above all for the trust they have placed in us as performance partners in their business. We also appreciate the hard work that everyone at McKinsey Taiwan has put into making sure we continue to deliver impact to our clients with the utmost of professionalism.
And finally, thank you to the gifted writers and editors at Commonwealth for helping to tell our story.
the bottom line is 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hello friends! Today we're going to share with you how to make lemon bars with buttery crust and smooth citrus filling. They are so good.
Lemon is the most popular fruit in the world. It can make everything better. Lemon wedges and slices are often served with seafood and as a garnish for a drink. Lemon juice can be used raw in drinks, dishes, and desserts in recipes, like lemon bar.
This recipe is pretty simple, the flavor of crust and lemon filling is so yummy and so balanced. In this video we’re showing you step by step. If you are a fan of lemon, this lemon bar recipe is a MUST-TRY! So take some fresh lemons, yellow or green are both OK. Just bake it. :)
📍 Please follow us on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow us on FB: https://www.facebook.com/sweet.dumpling.studio/
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How to make lemon bars
☞ Baking pan size:18x18x5 cm
✎ Ingredients
📍 crust
all-purpose flour 120g
powdered sugar 40g
frozen unsalted butter 90g, cut into small cubes
salt 1g
📍 lemon filling
medium size egg 2
granulated sugar 160g
fresh lemon juice 80g
all-purpose flour 50g
✎ Instructions
1. Butter the pan, and line the bottom and sides with parchment paper.
2. Sieve the flour and powdered sugar, then add them and cold butter and salt to the food processor. Pulse the mixture until you have a crumb like mixture.
3. Place crumb dough in a baking pan and use fingers or any tools to flatten into the prepared pan.
4. Preheat the oven to 170°C, bake for 20 minutes or until the edges are lightly browned.
5. While baking, In another mixing bowl, beat together 2 eggs and granulated sugar until combined.
6. Sieve the flour into the bowl until mixed well.
7. Pour the fresh lemon juice and whisk until all combined.
8. Once the crust is done. Pour lemon filling mixture into the prepared crust directly out of the oven. Return to the oven and bake for 10 minutes. (170°C), then cover the pan with foil and bake for an additional 10 minutes.
9. Once baked, Let cool completely on a wire rack. Then fridge for at least one hour.
10. Before serving, cut the outer edge off of each side, dust with powdered sugar and cut into bar shape or square shape as you like.
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Chapter:
00:00 opening
00:30 Ingredients
01:16 set up baking pan
02:27 how to make pastry crust
05:07 how to make lemon filling
09:27 cutting and deco
-----------------------------------------------------------------------
#LemonBars
#lemontart

the bottom line is 在 生かし屋 IKASHIYA CULINARY ART Youtube 的最讚貼文
1つの生地でいろいろ作れる惣菜パンのレシピ
ウインナーパン、ツナマヨパン、たまごハムパン等を作ってます
【材料】
生地
・強力粉 300g
・砂糖 30g
・スキムミルク 10g
・塩 5g
・インスタントドライイースト 3g
・水 204g
・バター 40g
たまごサラダ
・茹で卵 3個
・マヨネーズ 大さじ2
・オリーブオイル 大さじ1
・塩 ひとつまみ
・胡椒 少々
ツナマヨ
・ツナ缶 小1缶
・マヨネーズ 大さじ1
・塩 少々~ひとつまみ
・黒胡椒 少々
その他具材例
・ほうれん草やピーマンなど
・ベーコンやウインナーやハム
・チーズやマヨネーズ
【準備】
・バターを室温に置いておく
【作り方】
1. 【こね~1次発酵】生地のバター以外の材料を合わせてヘラで混ぜ、まとまったら台に取り出してこねていく
2. グルテン膜が出来るまでこねたらバターを加えてちぎるようにして馴染ませ、再び薄いグルテン膜が出来るまでこねる
3. 丸めてボウルに入れてラップをし、30℃で50分を目安に2倍ほどに膨らむまで1次発酵(指で粉を付けて穴をあけ、穴が少しだけ縮んで元に戻らなければOK)
4. 【具材の準備】ベーコンは1cm角にカットし、ほうれん草は熱湯でさっと茹でて流水で冷やし、しっかり水気を絞って2cmほどにカットする
5. 【分割~ベンチタイム】生地を1個60gずつに分割し、ガスを抜いて丸めてかたく絞った濡れ布巾をかけてベンチタイム15分
6. 【成形~2次発酵】
・楕円:手のひらで生地を円形で潰してのばし上下から1/3ずつ折りたたみ、さらに中心で折り合わせてとじる
・丸:ガス抜きして丸め直す
・ハム:ハムよりひと回り大きく手のひらで生地を円形で潰してのばし、ハムを置いてくるくると巻き、両端を合わせるように折ってとじ、縦にして端から1/3を残して切れ込みを入れて円形に広げる
7. オーブン用シートを敷いた天板に並べ、35℃で45分を目安に2次発酵(オーブンで発酵する場合、予熱時間を考慮しはやめに取り出す)
8. 【焼成/220℃に予熱】
・楕円:カミソリやナイフで中心に切れ込みを入れ、上に具材をのせる
・丸:頂点にハサミで十字に切れ込みを入れ、少し広げて具材をのせる
・ハム:上にチーズやたまごサラダをのせる(シンプルにそのまま焼いてもOK)
(照りを出したい場合、好みで溶いた全卵を塗る)
9. 220℃に予熱したオーブンで13分を目安に、底面に焼き色がつくまで焼いて出来上がり
--------------------------------------------------------------------------
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Ingredients]
[Ingredients]
dough
・Bread flour 300 g
・Sugar 30 g
・Skim milk 10 g
・Salt 5g
・Instant dry yeast 3g
・Water 204 g
・Butter 40 g
Egg salad
・Boiled eggs, 3 pieces
・2 tablespoons mayonnaise
・Olive oil 1 tablespoon
・a pinch of salt
・a pinch of pepper
Tuna Mayonnaise
・small can of tuna
・1 tablespoon mayonnaise
・a pinch of salt
・a pinch of black pepper
Examples of other ingredients
・Spinach, green pepper, etc.
・Bacon, wiener sausages, ham
・Cheese or mayonnaise
[Preparation]
・leave the butter at room temperature
[How to make]
1. [Knead ~ Primary fermentation] Mix all the ingredients except the butter of the dough together with a spatula. Take it out on a counter and knead it.
2. Knead it until the gluten film is formed then add butter and tear it to mix it together. Knead it again until a thin gluten film is formed.
3. Round it and put it in a bowl then wrap it. Let it undergo primary fermentation at 30 °C for around 50 minutes until it expands to around 2 times its size (Dust it with your finger and make a hole. It will be fine if the hole shrinks a bit and it doesn't return to its original shape.).
4. [Preparation of the ingredients] Cut the bacon into 1cm cubes, quickly boil the spinach in hot water and cool it under running water, squeeze out the moisture well and cut it into 2cm pieces.
5. [Divide ~ bench time] Divide the dough to 60 g each. Release the gas and round it. Cover it with a tightly squeezed damp dishcloth and bench time is 15 minutes.
6. [Shaping ~ Secondary Fermentation]
・Ellipse: Crush the dough into a circle with your palm and stretch it. Fold it from the top and bottom 1/3 at a time. Fold it in the center and close it.
・Round: Release the gas and round it again.
・Ham: Crush and stretch the dough in a circle with the palm of your hand one size larger than the ham. Place the ham and roll it up. Fold it so that both ends are joined. Make it vertical and make a cut leaving 1/3 from the edge and spread it out in a circle.
7. Line them up on a baking sheet covered with baking paper. Let it undergo secondary fermentation at 35 °C for around 45 minutes (When fermenting in the oven, take it out without considering the preheating time.).
8. [Baking/Preheating to 220 °C]
・Ellipse: Make a cut in the center with a razor or knife and place the ingredients on top.
・Round: Make a cross cut on the top with scissors, spread it out a little and put the ingredients on it.
・Ham: Top with cheese or egg salad (or simply bake)
(If you want to make it shiny, apply beaten whole egg if you like.)
9.Bake it in the oven preheated to 220 °C for around 13 minutes until the bottom browns and it will be complete.

the bottom line is 在 糖餃子Sweet Dumpling Youtube 的最佳貼文
Hello friends! Today we're going to share with you how to make a flourless chocolate cloud cake. (Richard Sax's Chocolate Cloud Cake)
This is an amazing cake, it came out perfect and very tasty. Everyone loved it. It really is the easiest, most delightfully velvety cake in the world, especially with the whipped cream! It just cannot go wrong! At least, this one is foolproof for us. 😊
Chocolate Cloud Cake uses just four ingredients – chocolate, eggs, butter, and sugar, all of them to make a crunchy-on-the-outside, airy-on-the-inside cake. Like a magic.
This cake was a classic dessert of the writer and cooking instructor Richard Sax. We cut down the sugar to make it not too sweet, and the mousse-like consistency tastes perfect. Never thought gluten free could be so yummy? Please try it. You will be so impressed by this cake. We urge all chocolate lovers to try this recipe.
📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Wv0v8zpE2ew
----------
How to make Chocolate Cloud Cake
Here is the Chocolate Cloud Cake Recipe
☞ Pan Size: round pan, diameter is 15cm, height is 6cm
✎ Ingredients
📍For Cake
70% bittersweet chocolate 113g
unsalted butter 55g, at room temperature
egg 3 (M~L size)
granulated sugar 100g
Cointreau Orange Wine 10g
📍For Topping
whipping cream 180g
powdered sugar 15g
** cocoa powder and chocolate shavings for garnish
✎ Instructions
1. Line the bottom and side of the round pan with parchment paper.
2. Add the chocolate chips in a mixing bowl. Pour some water into the saucepan and the water not touching the bowl. Then bring the water to a boil and reduce the heat to very low.
3. Set the chocolate bowl over the simmering saucepan. When it’s melted, remove the bowl from the heat, and then let the butter melt in the warm chocolate until smooth.
4. Separate 2 eggs in two bowls, one for egg yolk, another for egg white. Add a whole egg and half amount of sugar (about 50g) into the egg yolk bowl and whisk until combined.
5. Then add the egg yolk mixture into the warm chocolate, gently and slowly whisk until mixed well. Set aside.
6. Beat the 2 egg whites for about 1 minute, then add the remaining 50g of sugar in 3 batches, beat for 30 seconds each time, then switch to very low speed to beat until glossy soft peaks (not too stiff) for 30 seconds to 1 minute.
7. Gently fold about one third of meringue into the chocolate mixture, then fold in the remaining merinque to lighten it until well combined.
8. Pour the batter into the baking pan and bake for 18-22 minutes or until the top is puffed and cracked and the centre is no longer wobbly.
9. Let the cake cool in the pan on a rack, the middle will sink as it cools.
10. Whip the 180g of cream and 15g of powdered sugar together with a handheld mixer until soft but not stiff peaks form.
11. Fill the crater of the cake with the whipped cream, and lightly dust the top with cocoa powder. Enjoy.
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Chapter:
00:00 opening
00:31 Ingredients
01:09 preparation
01:41 make chocolate ganache
04:01 make chocolate batter
05:51 Meringue
07:06 how to make chocolate cloud cake batter and baking
09:15 deco and taste
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#ChocolateCloudCake
#RichardSax
#easyrecipes
