Paul Kelly

The post about Saturday’s Orientation is late, and you can blame Paul Kelly for that. We went to go see him yesterday at the Cactus Cafe and that didn’t give me any time for updating the blog. So I’ll leave you with the lyrics from one of the songs he sang last night:

How To Make Gravy
by Paul Kelly
CD: Songs From The South

Hello Dan, it’s Joe here, I hope you’re keeping well
It’s the 21st of December, and now they’re ringing the last bells
If I get good behaviour, I’ll be out of here by July
Won’t you kiss my kids on Christmas Day, please don’t let ’em cry for me
I guess the brothers are driving down from Queensland and Stella’s flying in from the coast
They say it’s gonna be a hundred degrees, even more maybe, but that won’t stop the roast
Who’s gonna make the gravy now? I bet it won’t taste the same
Just add flour, salt, a little red wine and don’t forget a dollop of tomato sauce for sweetness and that extra tang
And give my love to Angus and to Frank and Dolly,
Tell ’em all I’m sorry I screwed up this time
And look after Rita, I’ll be thinking of her early Christmas morning
When I’m standing in line

I hear Mary’s got a new boyfriend, I hope he can hold his own
Do you remember the last one? What was his name again?
(Just a little too much cologne)
And Roger, you know I’m even gonna miss Roger
‘Cause there’s sure as hell no one in here I want to fight
Oh praise the Baby Jesus, have a Merry Christmas,
I’m really gonna miss it, all the treasure and the trash
And later in the evening, I can just imagine,
You’ll put on Junior Murvin and push the tables back
And you’ll dance with Rita, I know you really like her,
Just don’t hold her too close, oh brother please don’t stab me in the back
I didn’t mean to say that, it’s just my mind it plays up,
Multiplies each matter, turns imagination into fact
You know I love her badly, she’s the one to save me,
I’m gonna make some gravy, I’m gonna taste the fat
Tell her that I’m sorry, yeah I love her badly, tell ’em all I’m sorry,
And kiss the sleepy children for me
You know one of these days, I’ll be making gravy,
I’ll be making plenty, I’m gonna pay ’em all back.

An Introduction to a Snarkygurl

Terrified, excited and scared to death. That’s the description of what I’m feeling right now. After 11 years as a Technical Writer and even longer working in the high tech industry, I’m ready to ditch it all and change careers. The thought of finding another job creating unread user manuals and documentation was more than I could handle. So I’ve decided to become a Chef. Yes, I’ll be making less money, and I’ll be going back into debt… but for once someone will actually USE something I’ve created. There are many other reason for this decision, but first and foremost is that I will be doing something I’ve always loved to do.

What worries me the most is the cost–$40K–for a degree in the Le Cordon Bleu program at the Texas Culinary Academy in Austin. I have a house and bills to deal with and working only part-time will barely cover that. But I’m going into debt anyway knowing that I won’t be looking back when I’m retired and wondering why I wasted so much of my life doing work that I hated (I may be good at it – but being a technical writer in the semiconductor field just SUCKS).

I did a lot of research on culinary schools and careers, and then went and visited a few here in Austin. Someone at TCA took the time to give me a tour of the school, introduced me to some of the instructors, and sat me down and showed how all the classes were structured and what I would be learning in each one. I left knowing that I had to get into that school somehow… maybe it was the atmosphere or maybe it was just the sight of all those gleaming student kitchens. I’m a sucker for a big beautiful kitchen. Yes, attending a LCB program is expensive, but it’ll give me the contacts and networking opportunities that I wouldn’t have with another local school. And I need that boost since I’m starting out in this career later than most people (and it doesn’t hurt that it also comes with an Associates of Applied Science). My husband is freaking out about the cost, but even he agrees that this specific school is the best choice for me at this time. It’s funny, now that I’ve set all of this in motion, my friends and family are asking me why it took so long for me to decide to become a chef. Ummm, if they all knew this was the job for me–why didn’t someone mention it 18 years ago? Or was this something I had to figure out on my own?

Sometimes I wonder what would have happened if I started on this path from the begining instead of wandering all over the place trying to figure out what I wanted to do with my life. Part of it bothers me because I’ve wasted so many years. If I had known that culinary training was an option, my career choices would have been different. And I definitely would have started at a cheaper school – Austin Community College has a pretty good program – or maybe I would have gone to Johnson and Wales on the East Coast. I don’t know why it never occurred to me that you COULD go to school for it…. man, I must have been a stupid kid. But on the other hand–it might have also been wasted on me at that time. Now I know that I have to put everything I have into my education, and I also have the drive, ambition and single-mindedness that I was lacking in college.

Tomorrow morning is Orientation at TCA and I’ll finally get to meet my classmates and instructors. We were given a recipe to try and discuss there, and it was…. um, interesting. I’ll talk about it tomorrow after I find out if it was a test or just crappy instructions.