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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            Culinary Arts (AS)
            • 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
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            Intensive Sommelier Training
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            Culinary Arts
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • 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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            • Flexible Scheduling
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