I didn't fall, I was pushed

For the past nine months, my supervisor has been dropping hints that my position would be dissolved. Every time this low-ball is thrown at me, I spend a few days feeling horrible, and then get back to work, full force, because there is so much to do I can’t waste time in pity-town. I’m not in culinary. I’m in marketing. And my leader has sucked every ounce of creativity out of the job description, which now bares no resemblance to the position I accepted a couple of years ago.

A few weeks will pass, maybe a month, and then I’m hit with another sucker punch. This week was the sucker punch week again. However this time it was different. This time it was an official notice. My position is being “repurposed,” which means they’ve changed the job description so much that I’m now overqualified. They want to put someone with less experience for less pay in the position.

It doesn’t feel good. Not at all. And, like in the past, I spent two days feeling the weight of the world on my shoulders, trying to figure out what to do when I lose my job.


I’ve been hesitating to make the big leap into culinary because to do so, would require me to take a huge pay cut. I have a decent salary, even as a part-time manager, and to put myself into to a cook 1 level would bring me only about $11 per hour, if I’m lucky. That scares me because my husband and I rely on a double income to support our family.

On the other hand the thought of finally being able to throw myself into food, unconditionally, is so exciting, and what I’ve been craving. Maybe this is the push I need.

So, consider this my official sandwich board: Will work for food!

If you need a full time food writer, I’ve got 18 years of copywriting and marketing experience. And, if you need a cook/chef/kitchen manager in the Orlando area, I’m yours for $45K, part time hours so I can still attend culinary school. I don’t need benefits – got ‘em already. And I’ll work harder than anyone in your kitchen.

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            • 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.
            • Offers programs in design, media arts, fashion, and culinary.
            • 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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            • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
            • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
            • Provide hands-on training from instructors who are certified, master chefs.
            • Offer flexible schedules and online programs.
            • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
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            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
            • Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
            • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
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