I'll move on Chef, because this is getting nowhere. But in regards to your previous comments about me "calling out" and "bashing" your career choice, I'll reference my previous posts about it.
Burton wrote:Never bashed your cooking education, in fact I said it was quite impressive, just saying that I'll take what I've learned from people with doctorals in Urban Planning and Architecture, along with people that work in this field against whatever education, or lack thereof you've had on the subject.
which again is why I'll take what I've learned in 4.5 years of Urban Planning & Architecture classes against your whacky stats and information. Other than that, if you want to continue being bitter, jealous, and downright rude about my education and career path, instead of encouraging a young person interested in these things, then that's your choice, and will only make others take you less seriously.
Burton wrote:I'm not worried at all about the marketplace for new stadiums and ballparks when I get into the field. And correct me here if I'm wrong, but I'm not sure that one of your professors was employed at the library grill in boston, in my case an architect from 360 and another that is a partner at the Foss Seligson Lafferty firm, or that you had chefs from your dreamjob restaurants critiquing your projects and work, or that your culinary program was located in the city and worked hand in hand with your industry's leading companies, offering you great "ins" for interning and post graduate job opportunities. So if you were being fecesious about where I'll be in 10 years, then I'm sorry you doubt my commitment and feel that way.
That is pathetic. If you were about to spend a shitload of money on a house, and the realtor gave you a list of whats inside the house, but refused to take you to the house for a tour, or show you pictures of it, would you just "be happy" about just seeing a list. Lame. You can keep arguing all you want with me but I'll take my 4.5 years of urban planning & architecture classes, and my meetings with planners & architects from some of the above mentioned firms, against your (cooking degree?).
Burton wrote:Your education is impressive, but we're not talking about cooking or the culinary arts here. It'd be like one of my Urban Planning professors with a doctoral trying to argue with you about the right spices and herbs on a chicken dish.
If you can find something in there where I specifically "bash you" or "call you out" please let me know, because it wasn't intended that way. Several times I applauded your education, it's a great achievement, and I can't wait until I'm graduated and in the professional field (even though you don't think I'm going to make it). I think you misunderstood my first question about it the "cooking degree?" statement as a callout, which I apologize that you took it that way, I was simply asking what your educational degree was, and how it was relevant to the topic of discussion in this thread, and saying that my education and career path are relevant to the topic of discussion.
One more thing, you keep saying how it's impossible for me to get into one of the big firms right out of college, right? Well I'm done in 2 years, so if you take the 10 years in my original statement, subtract my 2 remaining years of school, that gives me 8 years to work my way up to that point. But that probably means nothing to you, because my passion and commitment to doing it, along with some of the opportunities I'll have from the internships, and relationships to the local firms don't matter anyways, because you're always going to cut me and those things down.
Hopefully you can get over your anger and bitterness towards me, and quit trying to knock me and what I hope to do in the professional field down, and we can start having a more reasonable dialogue. And if you want, I'll buy you a Boulevard Wheat next time you're in town to show there's no hard feelings here.