Choosing a college

Yale dining hall breakfast

Today, I decided where my home will be for the next four years of my life. In reality, I came across the decision gradually, during the past few days while exploring Yale University for a pre-freshmen visiting weekend.

After toiling hours and hours over essays and quadruple checking to make sure all parts of the application are completed correctly, you might believe that accepting a college’s offer may seem easy, but it is not. In fact, the task can be even more frightening than applying itself. Thoughts flicker across one’s mind: What opportunities am I turning down by not picking X or Y college? What if Z college does not have the specific classes I want? Do I really fit in at the school?

Even so, I know I made the right decision in choosing Yale. During the past few days, I met—or at least saw in-person—a host of diverse, friendly, and exciting people—nationally competitive athletes, YouTube sensations, and published researchers. As I stayed on campus hungrily devouring food in the Commons, idling on the Saybrook courtyard, or sprinting across Old Campus in misty rain, I knew that Yale was the place I wanted to call home.

I learned about cutting-edge research done by students, heard from the staff of the Yale Daily News about their experiences, danced to the command of Dance Dance Revolution, listened to over seven different a cappella groups, sat in on a talk by politician Howard Dean, heard a cellist perform cello while beatboxing, listened to beautiful classical music, ate samgyupsal, and so much more.

Still, the slew of events was not why I chose Yale, it was the vibrant culture and unified yet variegated students. Maybe the delicately sculptured, Gothic buildings and the picturesque lawns had cast a spell on me, but at Yale, things just felt right, and I cannot wait until I return to New Haven in the fall.P.S. Because I am obliged to tie every post on this website back to food, Yale’s dining hall foods have earned my seal of approval! For example, the Commons—Yale’s main dining hall—features a wide variety of foods for breakfasts. Choices range from fruit salad, halved grapefruits, eight different kinds of cereal, oatmeal, bagels, scrambled eggs (with or without yolk), hard-boiled eggs, yogurt, and more. What’s more surprising than the range of selections is the fact that the eggs are organic, cage-free and that most other offerings are organic too.

About Earl

Hi, my name is Earl. I am a student who loves to analyze food and eat healthy. My careful eye for food has caused me to become interested in the science behind food and cooking, and I write about my explorations into food on my website Toastable.com. While I believe in sticking to whole, natural foods, I'm not afraid to work with avant-garde ingredients and equipment such as constant temperature water baths and sodium alginate. I also love photography, technology, and journalism.

15. April 2011 von Earl
Categories: Life | Tags: | 2 comments

  • Navika

    Hi Earl!
    I found your blog today while researching molecular gastronomy and careers/degrees I could pursue pertaining to it. First of all, your blog is amazing, it’s everything I love!
    Second, I wanted to ask you about pursuing molecular gastronomy and the food sciences. To be honest, I’m really confused/wary on the jobs I could get that would stem out of molecular gastronomy and more importantly, universities I could attend to study the food sciences. Most schools don’t see to have a specific course/focus on food science/culinology. I was wondering if you could give me some of your insight!
    Thank you!!

    • http://toastable.com earl lee

      Hi Navika,

      I’m glad you like my website, and I apologize for not updating it lately! Anyways, if you want to pursue molecular gastronomy and food sciences, you’ll want to research what colleges offer majors in food science. I know Rutgers has one. However, the number of colleges that provide such major probably won’t be that expansive. You do not need a “food science” major to end up doing work on molecular gastronomy or food science, though. Majoring in chemistry, physics, and the physical sciences will enable you to understand the science behind cooking and hopefully engineer new cooking methods. Currently, I don’t think molecular gastronomy itself is a stable career path. The field is very new. You could try working for Nathan Myhrvold, who penned Modernist Cuisine. You can also work in the food industry to use science and cooking together. The food industry field would more be geared towards creating products you see on shelves and not avant-garde restaurants. Hope this helps.