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Posted at August 27, 2014, 12:50 pm: I'm a fairly recent college graduate, I obtained a bachelors in interdisciplinary studies (no snickering!) last year. Well, being removed from the carefree realm of liberal arts student to the deep dark abyss of the real world, I found myself to be sufficiently disillusioned and unemployed with a resume that most people laugh at. Thus (after several months of soul searching at the wise old age of 20), spurning me on to ask the dreaded (though seemingly simple and innocent) and utterly impossible question - what do I want to do??? More soul searching and on advice from a friend, I came up with a list of things I have and do enjoy doing - outside of plotting world domination, I realized that most of my interests lay in creative fields. That was all well and good, but that still didn't narrow me down to a career. Being a professional clown could definitely count as creative, but somehow didn't appeal to me. Go figure Anyway, one day in the middle of preparing yet another (I have to say deliciously fabulous) meal for my gratitude-impaired family (being the sole unemployed member of the household, I automatically become the house slave) I realized that I actually enjoyed cooking. And it gave me more than mild enjoyment, it filled me with enthusiasm, excitement, and great pride in my work. And I realized that this was something I could do for the rest of my life, the question now was only where to begin Now, after this sudden revelation, I immediately (after the pot scrubbing, of course) plugged myself into the nearest computer and began my search. I would definitely need to go back to school, I knew. And so I began with looking at some of the "top" culinary institutes in the country. I slowly became more disheartened as I noticed that the tuitions to these schools were far more than I'd ever bargained for. Putting myself into debt by 40,000-60,000 dollars wasn't something I ever wanted to do, unless of course it was involved in some overly melodramatic plot line that linked me with the mafia and a Spanish lover. However, I meander. Back to the point, I was losing hope and was desperately trying to find a solution before my dreams were totally crushed. And so, I started looking for cheaper degrees, all I found were associates offered at the community college level. Now, obviously an associates degree at a fairly nice public community college is waaaaaay cheaper than a bachelors degree at a posh private culinary institute. But like most cheap things, is it lower in quality? Now the first dilemma - should I potentially forsake the quality of my education for the cheaper, shorter degree and miss out OR do I take out loans and go to the posh school only to put myself in financial ruin with no hope of paying those loans off outside of robbing a bank? Criminal or culinary, I ask My second dilemma shortly surfaced as I was pondering over these financial matters. Speaking practically, would I (a) be able to find work in this field and (b) would that work be good with a decent salary? Would I be able to support myself more or less? A life in a hovel isn't exactly appealing. I mean, am I simply trading a useless degree for another one? One that could possibly be much more expensive? And lastly, regardless of cost/education/my future in general, what attracts me the most to culinary arts is baking and pastries. I'm also independent and business-minded, a born entrepreneur. Ultimately, opening up a bakery or dessert shop would be ideal for me - absolute confectioner's heaven. With this career in mind, I would appreciate advice on the way to obtain it (and if its worth obtaining) from 'ye wise sages -Sufi Original of the message was taken from http://www.cheftalk.com/forums/ Replies:1.Hmmm, this is actually only true with some Culinary Schools. I would suggest approaching several small bakeries (preferably neighbo... Mikan, Great story. Other Topics of Chef Talk:Happy Birthday, Katbalou!Saveur ice cream stabilizer Hello everybody To tell or not tell, that is ... fumaric acid and adipic acid Field Kitchen Am I missing something with this recipe? does the "Cordon Bleu" tittle make a difference? culinary student creating a plate presentation. Hello to everyone Sugar Veil Suggestions Please Cooking...hehehe... 2006 Amoretti World Pastry Championship Light Pound Cake new to site Panic attack... I need to know about a new website that is worth checking out Spicy prawn pasta catering Software - can you help us? For Pannini and others Book Smarts. 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