Dirty deeds, done dirt cheap

I needed a part time job to supplement the in-between weeks I experience while waiting for my freelance checks, but working in a restaurant turned out to be impossible because of my school schedule. I asked Chef if he needed any help at school, offering to TA or manage the kitchen. As luck would have it, one of the lab assistants took a full time position at a local restaurant, which left her kitchen manager position open at school. It doesn't pay much, but I snagged it.

Every day before and after my classes I'll be helping with inventory, cleaning, organizing, and whipping the students mercilessly when they dump their buttercream-coated mixing bowls in the soaking sink without rinsing them first. Glory days are ahead.

And while this part-time position sounds like a step backwards, it's actually a step in the right direction. When I'm done with the culinary program in April, I'd like to teach and have proposals for new classes and syllabus ready to present for existing classes. Now that I'm in the school's employment system, I'll be able to keep up with new internal job postings. While I'm cleaning, I'll have time to let my mind wander and think about food stories I'd like to pitch to magazines over the summer.

Students, if you know what’s good for you, you’d better start rinsing your dishes. I’m on patrol.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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            • Campuses in New York and Silicon Valley with nearby housing available
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
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            • First opened its doors in 1980 as the Academy of Medical Art and Business.
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            • A contemporary, career-focused institution of higher education dedicated to excellence since 1902.
            • Has academic advising that provides students someone to answer questions and provide guidance.
            • Offers scholarships for qualifying military members, adult learners, as well as program-specific scholarships.
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            Good for Working Adults
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