So this morning I went to a career fair for school. As all the teachers kept saying, it's a great networking tool. Basically I walked around, talked to people about restaurants and resorts that I have no interest in, and handed out 7 of the 10 resumes I printed. I really hope none of them call me. There weren't any places there that interested me. Or anyone else as far as I could tell. But it was mandatory to attend so we all dressed up and went anyway.
I did mention that I now want to stay on for the BA Hospitality program, right? I just need to find the money for it and fill out the paperwork. If I do end up doing the BA program then my 700 hour internship gets turned into a 350 hour internship, and I'd be coming back to residency in October. Then I get another internship nine months later. If I don't stay on for the BA then I go out for my 700 hour internship in June, graduate, and I'm done. Boom, bam, Associates Degree complete.
I'm just planning on staying for the BA program at this point. Right now I am trying to decide on where I want to intern in June. The real question here for me is do I want to go home for internship or stay around Montpelier? If I stay around Montpelier I can stay in the dorms. If I go home obviously I have my parent's house to stay in. I don't think going home is a good idea. Financially it is, but I think it would be detrimental to my personal growth. Plus I think I'd go nuts. I don't really want to live with my parents again.
The reason I'm so interested in staying around Vermont is because I really love the idea of the Vermont Fresh Network. It partners farmers and chefs, keeping all the food in the restaurant local. This is definitely something I want to learn more about. Coming back for the BA program would mean choosing to either focus my studies on sustainability or wine. I'm much more interested in sustainability. I would learn about agriculture and the environment, exactly what I want!
I went home over the weekend so I could get my taxes and FAFSA done with. (Totally got those out of the way, and I have some money coming back to me for working that terrible summer job!)I also asked my parents to take me out to eat at a certain local restaurent. I was dying to meet this chef. He is not only a NECI graduate, but he is the president of the Vermont Fresh Network. Could it be any more perfect? The possibility of interning at his restaurant (which has an amazing relaxed atmosphere) is the only reason I am considering going home for internship. I did get to meet the chef, however briefly, and he told me to keep in touch if I was looking for an internship around the area.
Haha, I'm finally letting you guys know what's going on with school. I realized that I hadn't been. So what do you think?
Everything sounds great! I am sorry the networking thing was a bust. Sometimes you win some and sometimes you lose some.
ReplyDeleteMy advice, stay away from home if you can. Now is the time for you to spread your wings and it certainly sounds as if you have gotten used to being on your own. It's very hard to return to mom and dads after being on your own for awhile. I had done it and even though it was good at the time, in the long run it was the worst. Of course that was just my situation.....if you do end up going home that could be a good thing.
It takes a while to kinda figure out where you want to go with things, doesn't it? I always hated how when you started college they made you declare a major. Most people really don't know until they get going!
ReplyDeleteSustainability makes a lot of sense when it comes to your spiritual and foodie paths! I can see the benefit of interning with him in your home town but you could always do that later and you're doing so great on your own right now Tori. Why go backwards? You can intern where you are now, I just know it and if that is what your heart is telling you to do then go for it.
ReplyDeleteI love that you hope no one calls you, classic. I can totally relate to that feeling. Good for you for going out there and participating though!
I'm SO excited that you're looking into the 'Slow food' sustainable/local agriculture pairing!! THat's so where my heart is, too1! YEA - & great to be fine tuning what you want to do!
ReplyDeleteSince going Gluten free last summer, our restaurant choices have shifted - & small local fare places are MUCH easier to work with!! 'that's SIMPLE' said my favorite 'host' at one - 'I'll bring a bowl of fruit' (rather than bread) or 'oh, we use a reduction, not flour, for thickening OUR soup!' or 'yes, the tort is gluten free!' ('I know ours is - I checked with the chef, & this one is, too!')
Chinese is out - they cook everything with soy sauce (OK, white rice & salad are 'ok') which doesn't NEED to contain wheat, but often does . . . many places DO use flour (which is cheaper) to thicken their soup, tho it might be corn starch, . . .
Good luck!
I think everything sounds like it's falling perfectly in place for you!
ReplyDeleteAnd I definitely say go for the BA now. It's the one thing my husband regrets...not finishing his college planst before getting married and starting a family. Believe me, now is the time for college. Use that to your advantage.
And good luck! :)