March so far
…has been going kind of slow.
I got in a lot of volume the first week: 18 hours of cash game play, 4 hours of coaching and 6 hours of tournaments which puts it at a total of 28 hours of pokering. Unfortunately this week I’ve done very little other than play Xbox and question my motivation and future happiness. Since Friday I’ve been debating on doing more on things that I really enjoy; the first thing that came to my mind that isn’t video game related was cooking.
Today was the first time I really did research on culinary schools and cooking classes in general. Maybe I didn’t realize what it was getting into the culinary field; who wants to spend $50,000 for 2 years tuition only to make $15/hour? I also spent a lot of time reading forums considering I wasn’t getting much luck googling any other information.
I didn’t find any all-star praises for going to one culinary school over another and basically its all about how skilled you are if you’re going into that profession. That said I started to look into ‘online’ cooking courses and wasn’t expecting much although I was surprised. Sure, I could spend $100-250 on few hours of video OR I could just look around for some kind of lesson plan then just do whatever I want with that.
I mean, I’m a guy who has a ton of free time and the internet has so much information on it I don’t see myself paying for much of anything like that. Marlyn had a good point: remember all the classes I took in college that were pointless and I could have googled everything? I found a good start to something I’m possibly interested in:
It’s called Cooking With The Times; basically several years ago the New York Times ran several issues detailing how to cook. In these articles, they posted intricate details as well as video explanations on each process and, when combined with my other experience, I should be able to learn everything I’m wanting to know and hopefully feel happier about the direction I’m taking my life. Sure, I realize this isn’t going to be an end-all to happiness forever but it might either open up a possibility or close a door and it wont cost me that much money.
And as Kiyoshi suggested if I parlay a fraction of the money I would have spent on culinary school into better equipment and food, I’ll get a lot more out of it in the long run. Maybe I’ll update more when I try new things from the NYT but I’ve been unmotivated to do a lot these days that doesn’t involve me sitting on a couch and watching time fly by.