I recently moved back to the Nashville, TN area from eastern North Carolina. My husband is a Marine; I moved to the Camp Lejune/Jacksonville area after graduating college last December. There were few--actually, no job opportunities in the area for a microbiologist. So for the seven months I was there, I did almost nothing except cook.
It is the closest thing to heaven I have ever experienced.
Now that I am back in Tennessee and the search for a real job has begun, I am wary of every listing I find. Am I qualified? What are the benefits? How am I supposed to gain industry experience when no one will hire me because I don't have any experience? (This, I believe, is ultimate the Catch-22 of my generation.) Mostly I think: how will I cope with standing in a lab, peering into a microscope, and constantly trying to keep up with the latest scientific finds for the next 40 years? The truth is, I'm not sure that is what I want to do. At this moment in my life, all I want to do is cook.
This irony of this situation is that I almost went to culinary school. I talked extensively with reps from Johnson & Wales, the International Academy of Culinary Arts, and The Culinary Institute of America. An application for the CIA was completed and ready to mail. I stood in front of the mailbox for a long time, staring at the envelope in my hand. A million ideas swirling in my head. Finally, I turned around, walked inside, and promptly threw the application away. Some nights I lay awake wondering if that was the biggest mistake I will ever make in my life.
In order to right things with myself, I have started this blog. It is a way to hold myself personally responsible for something related to food other than putting dinner on the table. A mish-mash of recipes, reviews, and thoughts on food that will serve this overwhelming desire to simply immerse myself in a food driven world.