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
            • 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.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • 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).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            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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            4 Program(s) Found
            • 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.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • 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.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits