(no subject)
Slow and steady wins the race.
I'm officially back home, and jesus did I miss this place. It was a fun trip back with Ra and, despite my original position, I actually enjoyed the 22 hour grind home. I have the best brother on the planet. I mean really...the guy jumps a flight and subsequently leaves said state on a 22 hour pilgrimage just to get my silly ass home. :)
We kept mainly to the "full speed ahead- get it done" mindset, but I did have a short (and amazing) visit with my friend Sean in Maryland. It was great to catch up, and before I knew it we were back on the road counting state borders every few hours. New England is really on to something with this Tiny-State thing they got going...screw driving in one state for 5 hours!!
Now that I'm back, it's been a slow progression of picking up the pieces and getting the show on the road. I've had a host of interviews and I'm getting ready to make some decisions. I think my plan is to work both for my friend on the South Shore at his Gastro Pub three nights a week, and work 40 hours with Panera overnight. It's not my usual "im a chef gotta work 90 hours a week-married to my job" bullshit, but it is a way to make some pretty fast money (Panera pays--for lack of a better phrase---"a SHIT-TON" to their overnight bakers) and get ready for round two of school in the fall.
You read that right. I'm heading back for round two this coming fall to complete my BA and then on to my Masters. After interviewing and getting offered some pretty great kitchen jobs, I've realized that I'm on a different path. I just don't want to do the Chef Thing so much anymore. It's great, it pays the bills, but I want to teach. I want a life that consists of more than just the everyday restaurant kitchen craziness. I want something with a great benefits package. I want a job where I can actually make a difference for people instead of slingin hash (even if it has been some very pretty hash). I want a job I can still physically do until I retire and leaves time for a family and my other interests. In short, I want to stay in the food biz because it's what I love, but I want a life too.
All that being said, I'm looking at a pretty long road ahead, but isn't that the fun of it?
I'm officially back home, and jesus did I miss this place. It was a fun trip back with Ra and, despite my original position, I actually enjoyed the 22 hour grind home. I have the best brother on the planet. I mean really...the guy jumps a flight and subsequently leaves said state on a 22 hour pilgrimage just to get my silly ass home. :)
We kept mainly to the "full speed ahead- get it done" mindset, but I did have a short (and amazing) visit with my friend Sean in Maryland. It was great to catch up, and before I knew it we were back on the road counting state borders every few hours. New England is really on to something with this Tiny-State thing they got going...screw driving in one state for 5 hours!!
Now that I'm back, it's been a slow progression of picking up the pieces and getting the show on the road. I've had a host of interviews and I'm getting ready to make some decisions. I think my plan is to work both for my friend on the South Shore at his Gastro Pub three nights a week, and work 40 hours with Panera overnight. It's not my usual "im a chef gotta work 90 hours a week-married to my job" bullshit, but it is a way to make some pretty fast money (Panera pays--for lack of a better phrase---"a SHIT-TON" to their overnight bakers) and get ready for round two of school in the fall.
You read that right. I'm heading back for round two this coming fall to complete my BA and then on to my Masters. After interviewing and getting offered some pretty great kitchen jobs, I've realized that I'm on a different path. I just don't want to do the Chef Thing so much anymore. It's great, it pays the bills, but I want to teach. I want a life that consists of more than just the everyday restaurant kitchen craziness. I want something with a great benefits package. I want a job where I can actually make a difference for people instead of slingin hash (even if it has been some very pretty hash). I want a job I can still physically do until I retire and leaves time for a family and my other interests. In short, I want to stay in the food biz because it's what I love, but I want a life too.
All that being said, I'm looking at a pretty long road ahead, but isn't that the fun of it?