Juggling culinary school and work
I should be more careful what I wish for. I hoped, prayed and promised Fate I would never ask for anything ever again (eeek) if I were to be selected for the freelance food editor position I applied for over the summer. Apparently, Fate forgot that in 1982 I asked if he could make a boy in my class like me, with the promise to never ask for anything again, because I got the job!!
I’ve been writing and writing my fingers to the bone, for free, for the past three years. Granted, I’ve landed a few paying jobs, but for the most part, to build a portfolio and much needed accolades and street creds, I’ve been sacrificing pay to be able to write for places like Food Network and Martha Stewart Radio. I know every food writer, heck every writer, in America is hating me right now because the creed is that “you never write for free.” But, I felt I had to do it. I started this career late in the game and had a lot of catching up to do; I didn’t have 10+ years to build experience and a writing portfolio — I set a goal to do it in less than five.
Needless to say, I was a little excited to read a posted position in my area for a food writer and recipe developer — those positions are unheard of in Orlando. I was interning at the Test Kitchen at the time, but knew I’d be home in a month, and applied. I didn’t expect to hear anything, but they called. And that call turned into another, and another, and then emails to schedule in-person interviews when I returned to Orlando.
Long story short, I was offered (and accepted) their contract position and will be with them until the holidays. I’m working on my first assignment as we speak, and having a blast — it’s my dream job in Orlando, for sure, and although only a few months long, it’s another chance to do what I love — with pay!
While I’m freelancing full time for this company, I’ll also be going to school twice a week. Those two days will be long — 8 a.m. until about 6 or 7 p.m. between school and work. After working at the Test Kitchen, I know I can survive anything, but it will be challenging.
So, Fate, if you’re listening, can I give back my 1982 credit for the boy in elementary school, and see if I can have one day to work from home after school instead?
Featured Culinary Schools
- 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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- Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
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- Nearly 25,000 graduates each year.
- Accredited by the Distance Education Accrediting Commission (DEAC).
- Founded in 1890 in Scranton, Pennsylvania
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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.
- Flexible Scheduling
- Financial Aid