The (Culinary) Perks of Being a Graduate Student
It’s been a while. I guess that’s because for the most part, being a grad student means that your life is defined by a never ending stream of recitations, papers-to-grade, and angsting over (I mean, working tirelessly on) your dissertation…
But trust me, being a graduate student is not all doom and gloom. In fact, there are definite perks. So in case you read any of my previous columns and thought Wow, that sounds miserable!, and decided to put your love for 18th century German poetry to the side, and use your well-earned Penn degree to score a well-paid job in investment-banking, here are 7 reasons why you should consider rethinking your options.
[Disclaimer: if you’re a die-hard fan of Goethe, whose idea of a good time involves spending 16 hours a day in the library, then no need to keep reading. But if you’re wondering how to combine your love of dead poets, with a passion for food and travel (because face it, we’re not all going to get hired by Bon Appetit magazine…), then this one is for you.]
Because: Conference dinners in stunning locations.
Because: German hotel breakfast.
An absolute must, to see you through six hours of talks…
Because: Preparing your talk while watching the punters on the river Cam.
Soothes even the worst pre-talk nerves 🙂
Because: Bavarian bakeries and Icelandic hipster hangouts on your lunch-break.
Who can argue with spelt sourdough and apple strudel?
Best fish and chips ever. But according to my sources, Reykjavik also sports the meanest hot dog east of Manhattan.
Because: Summer school in Tuscany.
Everyone knows that Italian cold cuts facilitate learning, right?
Because: Post-conference spa day.
Otherwise who are you suppose to find the energy to work on the flight back…?
Because: Being away makes you appreciate coming home.