Tag Archives: Fresh the movie

In the City that Never Sleeps: I Think I Have an Overemployment Problem


The sort of sidewalk message I pass on the way to work. I love Brooklyn.

Someone once asked me if I am like a shark—if I stop moving, will I die? Which is to say, I have never been one for being idle. But this time, I may have outdone myself. Right now, I am simultaneously a full-time student and a full-time employee. Score, I have created a monstrosity that will truly screw with BLS unemployment statistics.

The past couple weeks in a nutshell: on March 4th, section B of the UNISG Food Culture & Communication masters program had their last day of classes. Booze was drunk. Tears were wept. Food was deep-fried. I packed my bags and flew to New York on March 7th. The next day, I went in for a job interview with Fresh, whose blog I had been writing for the last month. After a few more discussions, I landed a job on March 11th. Work started on the 14th, and I’ve been a working stiff ever since, for eight hours a day. Did I mention I still have this thing called a thesis to write by May 6th? Good thing I thrive on time pressure.
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Internships & Books: Putting My Pen Where My Mouth Is

Photo: E. Bennett

It’s internship season here at the University of Gastronomic Sciences, and everyone is abuzz with plans for the near-future and exit strategies post-graduation. Our last classes will take place on March 4th, at which point we will each set off on two-month long internships of our own design. These can take place anywhere in the world (though you have to fund your own food and housing), and can take a variety of forms, from independent research to a structured corporate program. At the end of the two months, we must turn in a thesis, which is usually (but not always) related to your experiences on internship. Graduation is set for May 13th, and then we officially become UNISG alumni.

Some examples of internships from my classmates:

  • working with chef and UNISG lecturer Barney Haughton at Bordeaux Quay on educational initiatives
  • WWOOFing on farms throughout the Mediterranean and N. Africa
  • training as a pizzaiolo in Naples
  • collaborating with Slow Food headquarters to develop the incipient chapter of Slow Food Norway

Of course, there are still a number of us who are frantically trying to make arrangements and hammer out final details. Good luck to you all!
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