Living by semesters

I have lived my life by semesters for the past two years. Most recently, summer semester was marked by my externship. This semester was all about trying to balance freelance work and school. Next semester will be the same, and then I’m a free agent, without school obligations.

My full-time freelance job is coming to a close very soon; the person I’ve been filling in for will be returning to their position in January. I’ve been a little bit spoiled, receiving a steady paycheck for the past 10 weeks doing what I love — writing recipes, food writing and editing, and food marketing, while going to school at the same time. I’m not sure if they’ll keep me on board after January, but I sure hope they do. The job is challenging, the pay is great, the people with whom I work are fun, and I’m getting to work with food all day long.

Another test kitchen in our area is also hiring, and I’m scheduled to meet with them this week or next regarding a test kitchen position. The products I’ll be testing are somewhat controversial though, and I’m not sure I’m willing to put my ethics aside to work for them. But beggars can’t be choosers, I suppose.

At the moment, I feel like I have an abundance of options between the possibility of my current freelance turning into something permanent, an offer from the other test kitchen, and building my freelance clients and focusing on my blog as a business. But in a moments notice, I could be left with only my blog, which scares me. My schedule next semester is heavy, so restaurant work may not be an option. I’ll hopefully have some answers later this week after meeting with everyone.

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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
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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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            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            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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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            • 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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            L'Ecole Culinaire , Saint Louis
            • 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.
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            • 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