Culinary School

Just a little note to share with you that I've just submitted an application to start culinary school in January. I've been thinking about it as a possible first-step in this whole corporate-worker-to-bakery-owner process and have decided that it's a very reasonable next step. I'd be able to imrpove on my cooking/baking/knife skills, and doing it at a local community college would be cost-efficient.

When I brought it up to my mom, she said "but you already know how to cook!" Valid point, but it's the restaurant management, sanitation, and how to keep a stocked pantry courses that would be most useful for the future.

And starting in January? I've decided that I'd rather not wait to get started on this next phase of my career and life. My chiropractor recently had a mini-stroke, and she's making some changes in her life because she's realized that life is short and could end at any time. I need to do this for me now - so I don't get stuck in a rut just because it's comfortable.

Culinary school would be a full-time endeavor...which would mean my term at PubCo would need to end, at least on a daily basis. My dad suggested what I had already been thinking - that there may be an opportunity to freelance for PubCo, especially since everyone could use the support and I already know the systems and procedures. If I'm allowed, and management doesn't hold a grudge, I'm on board.

I'll be sure to let you know once I'm officially accepted - I submitted the application, but I also need to go through the interview process they require. When that's all done, you'll all be among the first to know!