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New from NC

post #1 of 2
Thread Starter 
Hi -- I've been lurking here on and off for a few years, but decided to join now that I'm scheduled to start culinary school in August. I had been trying to find a way to go to school and keep my full-time job for several years with no luck. I was recently laid off from my corporate job after 10 years, so I figured now was as good a time as any to go back to school.

I'm scheduled to start the culinary program at the local community college (CPCC) in a few weeks, but I don't know whether to go for the main culinary program or the baking and pastry arts program. I've never really done much baking, so I don't know if I'd like that. Two of my four classes this semester are Baking 1 and 2, so I guess I'll find out.

After graduating, I'm not sure what I'll do. I know it's difficult to change careers at my age (38), but I'm not afraid of hard work and know that I'd start at the very bottom. My first job was in the kitchen of a restaurant (dishwasher and some prep), and I loved the atmosphere. I often joke that, if my apartment was on fire, the one thing I'd grab on my way out would be my chef's knife. lol

Anyway, I just wanted to say hi.

. . . Becca . . .
post #2 of 2
Hello and welcome to ChefTalk.
I'm not a professional, only an enthusiastic amateur - neither do I live in the USA, so I'm not much help with your questions, I'm afraid! However, if you repost your questions in the Culinary Student forum, I'm sure you will get a speedy answer!
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