Well I was going to write sort of an introductory post but honestly I can't be bothered so this will have to do.  

I don't really expect anyone to read this blog.  I suppose it would be cool if people did but I don't think it will happen.  There are loads more interesting blogs about more interesting people to read than this one.  

Perhaps I should think of a name for this blog so that it can seem like I'm talking to someone.  Boy or Girl?  Hmmmm... I say boy.  I don't know why.  Possibly because all of the names that are popping into my head just so happen to be boy names.  

I don't really know what to write about in my very first post.  Maybe I'll just update on what I'm feeling/thinking at the moment.  It's 11:30 and I got out of my Intro to Hospitality class about 30 minutes ago.  We didn't have lecture today.  Instead, four people from the Overton Hotel, which will be opening here in the summer, came and talked about the various opportunities that would be offered if we helped them open.  They said it looked really good on a resume if you've opened a facility.  They are hiring for all sorts of positions.  I went and shook the Director of Food and Beverage's hand and asked exactly what kind of positions they were offering in the kitchen.  He said everything.  1st and 2nd chef, executive chef.  Everything.  Then he asked me if I had any experience.  I told the bitter truth which was that I didn't have any experience working in a restaurant because I just realised that I wanted to cook for a living this semester, but that I hold dinner parties and cook for family and friends all the time.  He laughed and said "That's where it starts".  He then proceeded to warn me about all of the challenges that would come with working as a chef (as if I hadn't heard it from everyone I had ever told that I wanted to become a chef).  He told me that it's a lot different from simply cooking for family and friends and that there was a lot of pressure involved and that I may decide after all that it's not for me.  I've been told this by practically every person I talk to about becoming a chef.  Do they think I don't know?  Do they think I just drew this career selection out of a hat without researching and learning what it would take?  They don't know me. It's as if they expect me to fail.  As if they expect that I'm not cut out for it or that I'll change my mind.  Although it sounds like I'm dismissing what he and almost everyone else has told me, I am not.  Of course I'm not.  I have to think about it, then overly think about it, then dwell on it, then take a good long look at my life and wonder if I'm destined for failure.  What if I am.  What if I'm just a casualty that serves as a reminder for other successful people about what not to do.  At first when he told me this I left the building annoyed at the fact that I had had someone else reiterate what I already knew.  But then I started to wonder if I was just pushing it to the back of my mind and constantly dismissing it because I was living up to my old habit of wanting to prove people wrong.  I signed up for AP classes in high school even though I probably wasn't cut out for them because I wanted to prove people wrong.  I wanted to prove to my parents, my teachers, and my friends that I was smart even though, truth be told, I was just average.  What if I kept dismissing the inevitable because I wanted to prove to them all that I am good.  That I can make it.  That I am above average and that I would succeed unlike other average people around me.  So now, for  the first time in this career path, I am seriously considering if I've made the right choice.  Even though I question whether I'm making the right decision I can't deny that the signs have been there.  I used to watch the cooking channel instead of cartoons when I was little during the summer.  I had a strange (some would call unhealthy) fascination with William-Sanoma (or as my friends would say as we were walking through the mall, "not the kitchen store again").  I loved to hold dinner parties for my closest friends and nothing meant more than when Kelsey would tell me that she was impressed by my culinary skills.  

One thing that really annoys me about jobs is that actually getting one is based largely on prior experience.  But what if you're someone like me who doesn't have much past work experience?  If they don't hire you based solely on lack of experience then how do they expect you to get more experience?!  No one is hiring because of that!  And of course our economy isn't helping right now.  Oh dear... we have now arrived at the subject of politics.  No, no.  That's for another blog post...