If there is one thing high school kids should demand from their career counselors it’s more options. Ten years ago, I vaguely remember a 30 minute session in which my counselor convinced me I should go into Radiology. While in theory the concept was nice, the actual hands on experience in a trauma room wasn’t.

What my counselor failed to mention was that becoming a radiologist wasn’t just about asking people not to breathe as I pushed the X-Ray button. The emergency room - where my first stage took place – isn’t for the squeamish, which apparently, I was.

All broken bones and nausea aside, I can fervently say that my career counselor was a tool. So for those of you, who like myself, didn’t know that they could become a home stager, a writer, or even a chef, know that there are awesome jobs out there for everyone.

Take Tiffany Rieder for example. Rieder has an awesome job on the Bitchin’ Kitchen set. She’s a food Stylist. We bet some of you didn’t think about that as career choice. We were lucky enough to get Tiffany to chat with us about her craft, how she got involved in the industry, and finally, what she says is the biggest mistake people make when prepping a meal.

Here’s what she had to say.

What would you say if we told you you'd soon be able to get your hands on a refrigerator that keeps your food cold and fresh...but doesn’t actually require any energy to run on?

What about an entire kitchen that’s no bigger than the size of a three-seater couch?

How ‘bout a stovetop that you could boil a pot of water on, and then press your face to its surface seconds afterwards and feel no heat?

If any of these ideas caught your attention, keep reading to get all the details as Bitchin’ Lifestyle investigates three incredible futuristic appliances that are looking to change the way you do things in the kitchen.

The Spice Agent talks about basil and reminisces about his long lost love: Sophia.

One of my all-time favorite dishes is mixed paella. It’s also one of the easiest because all you have to do is throw all your favorite ingredients into a big skillet. Typically, this Spanish dish is cooked in a pan called paellera which is a round, flat pan with two handles on the side.

Traditionally, paella calls for shellfish alone, but different variations including meat are very popular today. This recipe is one of those recipes that uses shellfish and meat alike, it’s also one of the tastiest out there. The beauty of this recipe is that you can switch any ingredient with something you have lying around in your fridge. I happen to like Lobster, so I’m throwing it in there. You can use crab, or even squid if you like. Be creative!

On to the recipe:

We are week three into our Bitchin’ Supperclub challenge and so far it’s been a blast! Tonight’s Bitchin' Kitchen episode won’t disappoint - tune in as Nadia G and the cast cook up yummy dishes that will fill your stomach without trimming your wallet!