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Recent Comments
- Jun 10 - mizzah said:
You have just managed to offer me exactly what I am looking for in way of advice and criticism. I am in the midst of career evaluation that has involved giving notice at my job (I'm leaving at the end of July) and exploration of the possibility of a career in the culinary arts. Cooking expertise in my city can be gained through getting a $40k degree in the Applied Sciences (a 15 month commitment) in either the broad Culinary Arts or specifically in Baking and Pasterie Making. (Check out the kind of programs I am talking about at chic.edu). My research thus far has led me to the following questions - since I know that I don't actually want to use the degree to be a head chef (I am thinking more along the lines of food journalism, followed in the 10 year plan by restaurant ownership) how necessary/cost effective is it? Would I be better served to work in the industry for 15 months? What kind of other programs might I consider? What qualifications do the top food writers in the country usually have? What were their career paths? If you need more specific information to conduct research and help me craft a business plan, or if you want to see what I've got so far...email me or something. Thanks JGD thinktank, I love the concept of this site.
- Apr 13 - Jay, Bill said:
My mind has officially been blown! I am officially recommending this ThinkTank to my friends, loved-ones, and confidants!
- Apr 6 - FNMFan said:
Easy Like Sunday Morning---great pick!
Recent Entries
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- How Your Mind Works
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