Washington Monthly - September/October 2015 - 63

RETHINKING THE BACHELOR'S DEGREE Many students must choose between a four-year program they're not ready for and a job training program that will limit them. Time for a third option. By Mary Alice McCarthy T wo years ago, my nephew Allen was set to graduate from Maryland's Towson University with a degree in political science. After six long years, both he and his parents were ready to breathe a sigh of relief-he had made it to the finish line. Allen had never been excited about school, and his parents had worried about his lack of enthusiasm, wishing he could be engaged in something that ignited his curiosity and provided him more of a motivation to focus, something more hands-on and practical. But they also knew that without a bachelor's degree, Allen's ability to move into a rewarding career, earn a middle-class salary, and enjoy some economic security would be very limited. And they worried that if he didn't complete that degree before he turned twenty-five, he likely never would (a reasonable concern, given national statistics on college completion). Determined to launch him into adulthood with the strongest possible foundation they could, they persuaded him to go to college and crossed their fingers. Laura and Daniel knew their son well. In fact, Allen was not burning the midnight oil in the library. As graduation day approached, all three of them were greeted with an unwelcome reminder of his distracted approach to school; Allen could not march that spring because he was still three credits shy of the requirement. Holding up their son's transcript, his adviser pointed out that he had taken the same economics course twice-one year apart. Allen hadn't noticed. When his exasperated parents demanded an explanation, all he could offer up was that the class had been taught by a different professor, and held in a different room. He got a B both times around. He eventually completed his degree, but is currently unemployed and living at home, and his life in the two years since he graduated has been a collection of dismal white-collar jobs-in a call center chasing down delinquent customers for Baltimore Gas and Electric, and a law firm processing home foreclosures. He longs for the days when he was delivering pizzas. Another nephew of mine, Jeffrey, faced a similar dilemma, but took a different route. Although bright and curious, Jeffery had little interest in academics and could not wait to leave high school behind him-not because he lacked ambition or big dreams, but because he was far too restless to sit around for another four years. Jeffrey knew that he was not likely to succeed in traditional college. So after high school, he pursued his passion for cooking and enrolled in an apprenticeship program in culinary arts at Milwaukee Area Technical College. He was there for three years, during which time he spent one day a week in the classroom and four days in an Italian restaurant that sponsored him as an apprentice, working directly under the mentorship of the head chef and earning money along the way. The program was highly structured, hands-on, and designed to teach specific skills-menu planning, portions and measurements, cost control, customer service, basic nutrition, sauces, and so on. At the age of twenty-two, he graduated with the status of "journeyman cook" and a formal certificate of completion. Following his dream, Jeffrey promptly moved to New York, pounding the pavement of lower Manhattan, resume and recommendations from his mentors in hand. In short order, he landed a job as a line chef at Laconda Verde, an Italian restaurant owned by Robert De Niro. Two years later he moved to Del Posto, a Michelin-starred restaurant run by the celebrity chef Mario Batali. He continued developing his culinary skills, while also learning about the restaurant business and nurturing newfound interests in Italian history, wild foods, organic farming, and urban living. It was a bold move for a young man from suburban Milwaukee, the kind of move that expands horizons and builds an understanding of how the world works. That's certainly a lot better than dropping out of college, the most likely outcome had he gone the more traditional route. Unfortunately for Jeffrey, however, it's very hard to make a decent living as a cook, even in the best restaurants Washington Monthly 63

Table of Contents for the Digital Edition of Washington Monthly - September/October 2015