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Ok, so, a few days ago I got some bad news from my kitchen manager at What's the Scoop. She turned her two-week notice in on Monday. Now, I knew she was planning on leaving, but I was thinking that it would be June or July (that's what she had said), and that there would be enough time for her to train me to be her replacement, As it is, I'm simply not experienced enough to take over in two weeks, and there's no way I can be trained that fast. The bummer is that she told me that she had been planning on training me (the first definite confirmation of all my gut feelings). The ironic thing was that, that very morning I had been thinking about it, and had come to the conclusion that, when she left, if I didn't replace her, I would start looking very deeply at other alternatives. Unless my new kitchen manager can teach me an enormous amount, I'd rather not renew my lease at the end of April. S/He would have to have an extremely deep base of knowledge to make me stay another year.
Not to say that I don't enjoy living here, because I do! I've made friends, I have family here. But at this point, it's not about 'getting by', it's not about 'just living', it's about 'how much can I learn?' And I just don't think that the owner of What's the Scoop will be able to attract someone who has that kind of knowledge and experience.
So, here are my options, as I see them. I can:
Take out a student loan of $40,000-$50,00+, and go to culinary school somewhere.
Search out a talented chef somewhere, approach him/her, and say, "I will work and learn under you, for whatever you want to pay me"
Or
Get a job with a cruise line to be a cook on a cruise ship.
Now let's look at the pros and cons of each.
Option A: Culinary School Pros: It would give me a far wider base of knowledge. I would learn some of every type of world cuisine, learn advanced techniques, and be able to grow in a neutral environment where I could choose different areas to focus on. It would give me an instant boost of credility the moment I walked out of school, and a boost to my starting pay wherever I go after school.
Cons: Even if I didn't have to pay a single cent for school, I would still have to pay for housing and bill, which would mean having one to two jobs. Basically, it would be like me, right now, with the two jobs I've got, start going to school in addition to what I'm already doing. That would be almost impossible. Also, if there's one thing that chefs hate worse than bright-eyed newbies, it's people fresh out of culinary school who think they know everything. The boost in starting pay might, just possibly, be an extra 2-3 dollars per hour, but would that be enough to pay off a student loan month by month?
Option B: Apprenticeship Pros: I would be getting real-life, real-kitchen expereience, which is more valuable than classroom learning. I would be able to pick a chef whose style matches my own. I would be able to quit whenever I wanted to, I could be far more flexible. I would be able to swap between a couple different chefs, even pastry chefs. I would be able to work my way up, gaining experience and, more importantly, trust with my chef.
Cons:I would be working long hours for very little, which wouldn't go very far toward paying my bills. I would have to have other job , it would be like me taking on a third job here. I just don't know if I could do that. Also, without the culinary school diploma, advancement will come slower, and be based entirely on my skill and experience.
Option C: Cruise Ship Pros: I would be working under some of the most talented chefs in the world, who have to work under some of the harshest cooking conditions anywhere. Since I would be an employee of the cruise line, it's entirely possible that I would be able to switch between different chefs onboard. Cruise ship chefs have to be able to cook a wide variety of food, as a lot of customers will request specialty, non-menu items. Also, as a crewmember, room and board is almost always included, and there would be few other expenses, so I would be able to save most of what I make. Also, I wouldn't have to worry about my car breaking down and having to repair it or buy another one. The demand for restuarant services in port would be greatly diminished, so there would be time to spend in port. Everything for sale is duty-free for crewmembers, and most thing would be discounted 20-25% for crewmembers.
Cons: I would have to sing a contract of 4, 6, 8, or 12 months, depending on cruise line. If I had to break contract, then I would have to pay for all expenses to get me home. I would be working very long hours, perhaps as much as 70 hours a week. Internet services would cost a nominal fee. It would be harder to talk with family/friends, as phonecalls would, I believe, fall under international rates. I would almost certainly have to share a room with 1 or 2 other people, and quarters are more cramped than your average dorm room.
Well, there you go. Those are the pros can cons that I know and can think of. This was actually a really good excercise, because it got me to start thinking about this in more concrete terms. And that's a good thing, because unless something major happens, come April 30th, when my lease runs out, I'll have to have decided something. Right now, the likelihood of me staying here beyond the end of April is pretty small. Which is kinda sad, in a way, cause I've loved living here. But my time here is drawing to a close...just over three months more to go.
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