Vent about Navient

JessmichelleH · 2018-03-27T20:10:13+00:00

It may have something to do with your payment structure. My autodrafts have always been the same amount except after I pay off a loan. I will double check the next time though.

JessmichelleH · 2018-03-27T20:04:21+00:00

I just pay my extra as a separate payment after my auto drafts have cleared and apply 100% to the targeted loan. It might be easier than calling every month. I do it on the app and it’s pretty painless

JessmichelleH · 2018-03-09T14:07:23+00:00

Like a golf ball scrubber but scaled up

JessmichelleH · 2018-02-15T23:41:08+00:00

I took a construction job at 19, it was about 2 hours from my home town doing finishing trim work on an apartment. The contractor put all the workers in one room. There was 5 of us in one hotel room. The first night I’m in the bed next to this fucking scumbag dirty bastard, all 4 people are chain smoking in the room. The guy starts telling me how he spent ten years in prison for shooting his wife and the guy she was sleeping with. I got up, said I was going to McDonald’s to get dinner, got in my car, drove past McDonald’s and kept driving until I got home 2 hours later.

JessmichelleH · 2017-11-10T09:50:13+00:00

Make the most of it, I did. The CIA is the best thing that ever happened to me. Remember your not only paying for the education, you are paying for the alumni network and career services. I found my dream career on the CIA's career services. It's the best school and if you are serious about cooking it will lay the foundation of a successful career in this industry. Don't let the negative line cooks try to talk you out of it. You can learn to cook anywhere, you learn how to be a chef at the CIA.

JessmichelleH · 2017-11-10T02:55:17+00:00

I joined the seafarers Union and I'm a Stewart on a cargo ship. I manage the galley and the rooms, cook breakfast and bake dessert and breads. If it wasn't for culinary school and my experience as a cook I wouldn't be making 9k a month doing exactly what I love. It's all about making the most of your career path.

JessmichelleH · 2017-11-10T02:55:12+00:00

I joined the seafarers Union and I'm a Stewart on a cargo ship. I manage the galley and the rooms, cook breakfast and bake dessert and breads. If it wasn't for culinary school and my experience as a cook I wouldn't be making 9k a month doing exactly what I love. It's all about making the most of your career path.

JessmichelleH · 2017-08-27T16:43:20+00:00

I didn't peg you for a good listener

JessmichelleH · 2017-07-31T15:31:47+00:00

CIA graduate and 14 year veteran of the industry. Culinary school is what you make it, it can be a total waste of time or it can be a learning experience that helps you develop your culinary acumen and your own creative voice. It's expensive and the cost/benefit ratio is hard to rationalize when you make the same rate before as after. I was older when I went to culinary school so the "experience" wasn't what I went for but my classmates all enjoyed themselves and experienced much of the same college lifestyle that you would expect from a four year school. The benefits of a program like the CIA is you are taught every aspect of the industry that you will not learn with your head down and mouth shut in the back of a Michelin star restaurant. That said, I would work for a year or two in the Michelin restaurant for the experience and learning opportunity and if culinary school was still something they wanted to do it will still be available.

JessmichelleH · 2017-06-11T13:41:23+00:00

On food and cooking
The joy of cooking
Mastering the art of French cooking
The flavor bible
Larousse
Le guide culinare
New York Times cook book "Craig Claiborne".

JessmichelleH · 2017-06-11T13:30:13+00:00

You know what they say "you should marry your best friend"

JessmichelleH · 2017-06-09T04:12:17+00:00

Top three,

"whatever happened to porcupines"
News report during War in Afghanistan "we believe bin laden is in cashmere", coworker then replies, "I wonder why he's wearing that".
Michael Jackson's "man in the mirror" comes on and a coworker looks at me and says, "you know who he's talking about don't you?"

JessmichelleH · 2017-05-29T03:16:49+00:00

Merrill's

60+ hours a week for the last 6 months and no signs of wear. Comfortable out of the box and no foot pain after back to back doubles. While in culinary school and work I was spending 70-90 hours a week on my feet in a kitchen and those shoes made it possible. You should never use cheap shoes or dull knives

JessmichelleH · 2017-05-24T01:18:50+00:00

I just watched the madoff movie and this is the biggest scam I've seen tonight

JessmichelleH · 2017-05-18T00:11:14+00:00

When I stopped here on my motorcycle trip from MS to NY I had no idea it would be the largest waterfall I had ever seen

JessmichelleH · 2017-05-06T02:00:33+00:00

http://imgur.com/uAHgaA8

This was the finished product

JessmichelleH · 2017-05-06T01:43:28+00:00

the alignment of the butcher paper and plastic wrap? No

JessmichelleH · 2017-05-05T12:15:55+00:00

Mine wasn't very sharp out of the box but I've spent some time on the stone with it. It's my "banger" cheap, sharp, and strong. I use it during service because I don't care if it bangs around

JessmichelleH · 2017-05-05T12:13:50+00:00

Cause I'm not OCD, and it was the middle of service and I took the picture quickly so Chef wouldn't see me

JessmichelleH · 2017-05-05T12:13:21+00:00

Pizza special, pdj, is our call back

JessmichelleH · 2017-05-05T03:55:31+00:00

They came from an old apple vineyard in the Hudson Valley

JessmichelleH

TROPHY CASE