Final-ly

We had our Culinary Business final this morning, quite a lot of math plus an essay question. The question was along the lines of "You are investigating an urban restaurant location built in the 60s and to accommodate your concept, the kitchen would need extensive remodeling of fixtures and equipment. What options should you investigate? (Do not say, 'Change locations.')" I filled up a page with ideas (hire kitchen consultant to generate new ideas; slightly adjust concept to better utilize space; convince landlord to make improvements which will increase the value of the property; take advantage of enterprize zone or other tax breaks; recruit additional investors... I know this stuff. (A lot better than I know Asian Cuisine, apparently.)

It's time to start thinking seriously about my internship, which will take place between November and next February. Unlike most of my classmates, I have no desire to work in a restaurant kitchen, and I'd like to get a placement that will be a stepping stone to my post-school career. Ideally, I'd have a job just like my last one, executive director of a trade association, except involving food or wine instead of computer technology. I'd like to travel, and I'd like matching funds for my (401)k plan. We're brainstorming here, but I've been thinking about corporate food service, like Bon Appetit or Guckenheimer. Or ChefsBest, a product rating company (primary for products used in the industry, rather than consumer goods). Or Saveur magazine in NYC. And I've heard that Pixar has a fantastic on-site cafe.