Dirty deeds, done dirt cheap

I needed a part time job to supplement the in-between weeks I experience while waiting for my freelance checks, but working in a restaurant turned out to be impossible because of my school schedule. I asked Chef if he needed any help at school, offering to TA or manage the kitchen. As luck would have it, one of the lab assistants took a full time position at a local restaurant, which left her kitchen manager position open at school. It doesn't pay much, but I snagged it.

Every day before and after my classes I'll be helping with inventory, cleaning, organizing, and whipping the students mercilessly when they dump their buttercream-coated mixing bowls in the soaking sink without rinsing them first. Glory days are ahead.

And while this part-time position sounds like a step backwards, it's actually a step in the right direction. When I'm done with the culinary program in April, I'd like to teach and have proposals for new classes and syllabus ready to present for existing classes. Now that I'm in the school's employment system, I'll be able to keep up with new internal job postings. While I'm cleaning, I'll have time to let my mind wander and think about food stories I'd like to pitch to magazines over the summer.

Students, if you know what’s good for you, you’d better start rinsing your dishes. I’m on patrol.

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