Monday, October 22, 2007

On With The Hunt...

 As school comes closer to its end for me I find myself in the situation of an all out job hunt. I mean full blown, armed to the teeth, no holds bared, job hunt frenzy.

I think the hardest thing about job hunting is trying to locate a place to work that is both a place to learn and a place to grow. I want badly to find a place where I will be taught something as I go along my daily routine as well as a feeling that when I get out of bed in the morning I'm doing more then just "Going to work".

As far as being fresh meat in the field right out of culinary school I fully expect to get a earful, worked to death, and be low on the totem pole. That doesn't mean that I have to hate what I do.

It also doesn't mean I have to "Settle" for the first thing that comes along. Its a tough call, the choices are wide open but at the same time very limited.

On one end a culinary graduate can find themselves a nice cushy job doing mindless repetitive work peeling potatoes or something of the sort for a large company like Hilton, Starwood, or MGM. There's absolutely nothing wrong with this route. Its a safe job with benefits and set hours, good for someone trying to settle down.

On the other end is the chance to work at places like French Laundry, Charlie Trotters, and the like. A bit harder to get your foot in the door as well as not having allot to offer in the way of benefits you have to be highly motivated, focused, and have some bank to hold your head above water. But the bonus to these places is the fact that you train with some of the best, every single day is a challenge and I would almost bet you would learn allot.

With less then three months remaining its time to figure out where I will end up. I don' t think it would be a far stretch to say that where I go after school will determine where I step for the rest of my career, but only time will tell on that.


redman said...

do what I did- go to Europe or somewhere else abroad if you're not tied down. It will give you a lifetime of memories and people will never not mention it on future interviews since so few do it.

The Foodist said...

I wish I could both A) Afford that! and B) Not be tied down as you said.

Unfortantly I would consider myself a little tied down atm.. but only time will tell what will happen

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