Before I begin, I just wanted to ask (both of) you for some feedback on my new-ish layout. I, personally, think it's pretty and relaxing and makes me want to take a vacation to Hawai'i, but I'm not the one who has to stare at it for minutes at a time. So, thoughts? Is the background too busy? The font too Times-New-Roman-y, perhaps? Or maybe just too small? Let me know, and I will gladly make changes.
Now, back to business. It's November! And you guys know what that means: my favorite food-based holiday is right around the corner! Ahhhhh Turkey Day, the crown jewel of holidays for gluttons everywhere. Okay, just gluttons in America, I suppose. Anyway, this time of year always makes me think about how much I love food. Seriously, guys, I love it a whole lot. I wanted to be a pastry chef for the vast majority of my childhood, and I would drop everything and go to culinary school in a second if I could actually afford it. But, sadly, I can't. So, I've been looking into the next best thing: working in a bakery/cafe/patisserie/chocolaterie. Surprisingly, there are a lot of them around here. A lot. (Sidenote: why haven't I ever been to any of these places? How could I have missed all the dessert-alicious wonder??)
So here's my dilemma: as a UC Berkeley graduate, can I bring myself to work a job where the only requirements are being able to stand for eight hours and lift ten to fifty pounds. Did I really go to college for four (and a half) years, and pay tens of thousands of dollars into the system, only to return to the types of jobs I was working back in high school?
Maybe I sound ridiculously haughty and pretentious, but I feel like the minute I hit "submit" on that online application, I'll be flushing the last five years of my life down the drain. No one will care that I majored in political economy if I'm working the counter at Starbucks. No one will care that I studied abroad in Germany if I'm restocking the display case at the local cafe. And that's the scariest part: no one will care. The glorious Berkeley degree for which I worked so hard, the thing I was told was a fail-safe even in the toughest of economic times, won't matter. In fact, not only will it not matter, it will be considered a hindrance; on my so-called "retail resume," my "education" section has now fallen all the way to the bottom.
I know that I'm not the only one facing this dilemma, and I know that my first job won't be the be-all and end-all of my career, but still...I don't want to go down that road. Not yet. Not after all this time. Have I really exhausted all of my other options?
And then an awesome (and, at times, super necessary) part of my brain breaks in with a little optimism. It says to Debbie Downer over here that it loves food, particularly dessert-type food, and it likes people, particularly dessert-type people. Would working in a chocolate shop really be that bad? Wouldn't walking into your office and smelling cupcakes wafting through the back of the house be kind of awesome? And Debbie Downer stops...and thinks...and says, "You know what? It would be."
