Back to the kitchen
When I was in college, I looked forward to the month-long holiday break we were allotted every year. I did nothing. Absolutely nothing. I went out with friends, slept late, lounged on the couch. Heaven, for a 20 yr. old.
I’m hardly 20 these days, and my culinary school holiday break was a little more productive:
- I finally got up enough nerve to pitch a few high profile sites for syndication ideas
- I started planning my personal chef business and found a kitchen showroom that will allow me to teach classes (at no charge) and will also allow me to film cooking videos
- I practiced my on-camera speaking and presentation skills (I’m so Food Network, even I hate me now)
- I was laid off from my super-duper marketing job — the one that pays the bills so I can go to culinary school
- I was so pissed off about losing my job that I threw caution to the wind and emailed the general manager of Norman’s to ask if I could work for them. They invited me to trail for the night. They weren’t hiring, but the experience changed my life.
- I enrolled in a food writing course to polish up my food writing and editing skills and get some support for pitching the larger magazines and newspapers
- I applied for a million-trillion jobs and have my fingers crossed that someone out there decides “I’m the one” so I can keep going to culinary school.
2nd Level courses start on January 11th — I’ll be taking Quanity Cookery II and Classical Cuisine. I’ve got my shiny new book, and shiny new culinary bag for knives and gadgets. All that’s left to do is charge the battery in my digital camera, sharpen my knives, and buy a new notebook.
Here’s hoping the new year brings more nights like the one I had at Norman’s, more food writing opportunities, and a scholarship so I can keep going to school!
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- Hands-on culinary education with focused attention on each student
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