Am I the only one without an end plan?

Starting a patisserie course has sparked many questions from the gallery.  Everyone wants to know what I am going to do when I finish my course.  Most people are not satisfied with my response when I say that I don’t know.

Questions like ‘You must have some idea?’ or ‘Why are you doing it then?’ have been thrown my way.

I am beginning to wonder whether most people have an end plan.  Do most people plan their lives, get jobs, and enrol in courses knowing exactly where they are headed?  Am I in the minority by not having an end plan?

My reluctance to plan out my life has brought me to this year, my year of discovery. It is likely that my go with the flow attitude will mean that at the end of my year, I may still not have an end plan and maybe I never will.

My lack of planning is intentional.  I want to leave myself open to experience everything that life has to offer and take advantage of opportunities that come my way.  I’m not sitting on the couch all day receiving an unemployment benefit, I’m keeping busy.

I work 4 days a week. I do yoga, boxing and running. I have one midweek class and an all day Saturday class.  I’m also trying to finish my agents representative course, keep up to date on social media and trying stay in touch with friends and family.  I’m also in the process of looking for a new job, because my current job is not challenging enough and I’m bored.  Sometimes I feel like I’m doing everything and nothing.

It’s possible that I will work in the hospitality industry when I finish my course, but then again I might run away and join the circus.  Anything is possible.

I guess when I think about it, my end plan is to survive and to get to the end of my life having lived the best possible life I could.



Creating a sweet life

This year my career journey has been a rollercoaster and has included thoughts of real estate, volunteering abroad, horticulture and property development. Only to end up back at the original idea I had more than 15 years ago.  My latest thought is to be a Pastry Chef.

I have always loved food. I love to eat and I love to cook, particularly sweet things.  I have been inspired during my life by the amazing women in my family who could captivate a room with their cooking ability.

My Nonna was a whiz in the kitchen. I experienced wonderful home grown, homemade Italian food.  We didn’t really do dessert; some biscotti, crostoli, zeppole and cannoli that was about it, but that was enough. I have inherited from my nonna the art of being quick in life and in the kitchen.  I’m always in a hurry to get things done so I can move on to the next task. I can still hear her sometimes in her own creative English language Quicka! Quicka!

My Australian grandma was the queen of sponge cakes, powder puffs and potent trifles, a treasure of the local Country Women’s Association.  She passed over 20 years ago, but people still speak of her glorious cakes and desserts today.  I still recall her afternoon teas and suppers with a smile.  The development of my sweet tooth started at her house.

And then there is my mum, she is perfection in the kitchen.  Everything has to be made precisely and cooked and presented beautifully.  Everything is made with love and care.  I wish I had some of her patience.

Recently I wrote about An interview that could change my life.  I heard back and I was accepted.  I start my Hospitality Patisserie Course next week. I have enrolled fulltime, but I’m trying to be a little smart about it and have enquired about part time, so I can work a bit more on the side. Living on love will not pay the bills or any upcoming travel adventures.

It’s a little scary how things can happen so quickly. I think I am on the right track with Patisserie. Although I haven’t decided whether this is something I am doing to feed my passions or whether I will make a career out of it one day. I have been asked by many people what I will do when I finish the course, I honestly don’t know and I’m okay with that.

Life is an adventure and I’m just rolling with it.