I tried to wait. I gave hints. But with final registration completed today, I have to share…
I’m going to culinary school!
Why, you may ask, would I do this? I already have a degree in journalism/PR. I am a stay-at-home-mom-blogger who always has some sort of side gig going. Due to some non-serious yet bothersome health issues, I don’t always have the energy to keep myself regularly bathed and dressed, much less do a bunch of extra stuff. (That’s a minor exaggeration, by the way.) So why?
I’m not really sure. It just feels right.
Lest I sound too much like the guy in The Making of a Chef who didn’t know why he was at culinary school, and later dropped out, let me clarify.
Without dumping my entire spiritual plate in your lap, let me say that I believe that things are not random. Everything lines up for a reason, often to set you up for something wonderful. Or at least purposeful. In this case, I think it’s both. I may not know exactly what I’m going to do with an associate of applied science degree in culinary arts, but I jumped at the opportunity. And almost immediately, further opportunities opened up for when I’m done, or even before.
I’m excited to be studying with the Arkansas Culinary School at Pulaski Technical College, the only accredited culinary arts program in the state. I recently toured their South Campus facilities (you know, the old Little Rock Flea Market joint), where the program is based, with giddy anticipation. Something about stainless steel countertops and walk-in refrigeration tells me I’ve come home.
My initial schedule:
Applied Foodservice Sanitation (online)
Food Production I
Intro to Food Writing (They swear I’m not overqualified!)
I’ll share more as the time draws nigh. Classes don’t start until January, but I just couldn’t hold it in any longer!