WHAT TO DO?
Oh man, you’d never believe it. I found myself flying back again to NYC for the second time in two weeks. Job interviews. They are exhausting excursions. Especially when you don’t intend on getting a job. I wanted to go to culinary school at the FCI. And I still do. And I applied for jobs…just to see. But I did not expect to get a job. And lo and behold I get one. The offer came in the mail today, just hours after I landed back in Claremont. (The guy who manages the Super Shuttle there knows me by name now! SF one week, NYC the next, and NYC again the next week. I give them good business!)
And now I am confused. Partly because the pay is quite good. And partly because I think I would really enjoy working with the firm. And I have until 12/1 to decide. Or else I don’t get the signing bonus. Stupid incentives. And how easily I am taken by them! Either way, French Culinary Institute or Pricewaterhouse Coopers, I’d still be living in NYC next year – and that makes me happiest. Now it just boils down to whether I want to invest in pastry school or actually generate and income in auditing.
And man, I had this all planned out so well! I was to graduate a year early, which I’m right on track for. Use the money saved from one year’s tuition to pay for culinary school…and then…cook! But now I can audit! Cook or audit? Go into debt or make money? For the longest time I was so set on becoming an investment banker, and working in the business world is appealing to me in a certain unexplainable way. I’m leaning towards auditing at the moment…but so many factors are pulling me in different ways. You see, you can always go into cooking later, but if you don’t start audit now, it’ll be harder to get a similar job in the future and much much harder to get your CPA, given that everything you learn in college will be forgotten after years in the kitchen. And it’d be good to know your finances, be able to handle your accounts and debit and credit the hell out of this and that when running your own restaurant. Which I still intend to do! But fooooood, it’s a calling…how long must I wait?! But even if I do venture into food, can I handle the hours? Can I live that type of life? And health insurance is expensive stuff man…won’t be covered by my parent’s HMSA as of May 2007. When did I get so old?
So I’ll go think now…
And after I’ve made up my mind, I gotta tell you about all these awesome things I ate in the city this past week. You would have died, it was so delicious…spicy beef bings, Balthlazar caneles, gorgeous almond croissants, blueberry pancakes with warm maple butter, vanilla waffles and quince compote…it was a feast for pastry craving tastebuds!
Address? You can pick one!
300 Madison Avenue
New York, New York 10017
French Culinary Institute
New York, NY 10013