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.

Culinary.

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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            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • 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*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits