Annet
New member
Let me tell you, this ain't just about whipping up fancy dishes; it's about nailing those practical exams, perfecting recipe development, and acing kitchen management like a boss. Balancing work and school? It's like juggling knives (not literally, of course). 
On one hand, getting that hands-on experience in the kitchen is priceless. idk but on the other hand, paying the bills ain't no joke either. So, my fellow foodies, is it all worth it in the end? I gotta admit, some days I feel like my brain's a pot about to boil over with all the info I'm soaking up.
But then there are those moments when everything clicks into place, and I whip up a dish that's pure perfection – that's when I know why I chose this path. So here's my burning question: which Georgia colleges offer the best support for students juggling work and culinary dreams? Any hot tips on managing time effectively without burning out? And hey, how do y'all blow off steam after a crazy day in the kitchen?
On one hand, getting that hands-on experience in the kitchen is priceless. idk but on the other hand, paying the bills ain't no joke either. So, my fellow foodies, is it all worth it in the end? I gotta admit, some days I feel like my brain's a pot about to boil over with all the info I'm soaking up.
But then there are those moments when everything clicks into place, and I whip up a dish that's pure perfection – that's when I know why I chose this path. So here's my burning question: which Georgia colleges offer the best support for students juggling work and culinary dreams? Any hot tips on managing time effectively without burning out? And hey, how do y'all blow off steam after a crazy day in the kitchen?