(friday)

Before I got fired from Hacienda Colorado, I started looking around at other jobs. It's not that hard to do, in fact, you post your resume on the job search sights, and everyday someone is going to email you about your resume. Obviously, there are some problems with that in the market, but in all, it seems to be working. Last week I took an interview with Panera Bread. If you are not familiar with the concept, it's fast casual, what I call self service, upscale fast food. I already had the Tea House gig and the OC gig was in the works, so I didn't need it, but I took it anyway, to keep sharp in the industry. On Wednesday, I received a letter from them that I would not be considered for more interviews. Like I said, I am okay with that.

Rewind to March of this year. I looked at Amy and said, "I think I would like to be a chef." So started the adventure of looking at schools, finding funding, listening to "admissions/sales" tell you about their programs. We visited Culinary School of the Rockies open house in April, and I fell in love with it. The tricky thing was figuring out what program was best for me? If you look at the website you'll see what I mean. From that point on, was searching my soul for if I was really doing what I wanted. God did answer that for me, but I found myself on the way to going to become a chef.

Thursday, I received my acceptance letter to CSR. In the packet was all the fun things like, this is what you'll need, this is what you get from us, this is what we expect from you, etc. So this brings me to why I'm back in an hourly position with the Tea House and looking to be a prep cook for them and a cook for Old Chicago. I have found with the job search I would be unqualified to be a sous chef and that I would need to spend more time in the HOH of a restaurant to get it. That's why the cook positions. I haven't shared this much, because I was making sure I was protecting my employer from my heart.

Now brings the question, what am I going to do to pay for school and how will I move on past being a cook in the future? This also means that at some point the theme and mission of this blog will change once more. I don't know what my time will be like moving forward, but I'm sure I'll have some more random things coming and going on the blog.