Saturday, June 12, 2010

One Week Job Project

After graduating from college Sean Aiken was trying to figure out what to do with the rest of his life. Inspired by his father's advice to find something he was passionate about, Sean set out on a one year voyage to discover what he wanted to do. He worked a different job every week for a year - 52 jobs in 52 weeks.

Sean, in his mid-20's and from British Columbia (woot!), comes across as a easygoing, likable guy. His casual writing style made me feel like he was sitting in the room with me, chatting away. He is honest in his writing, sharing with us not only his experiences on the various jobs he tried, but also his frustrations with his undertaking, illness in his family, and finding and trying to maintain love while on his journey.

Between his first job as a bungee jump master and his last as mayor of his hometown Sean was a radio dj, advertising executive, fashion buyer, and park ranger (in Hawaii, no less!), to name a few. Some jobs he liked, some were not his cup of tea, but in all jobs Sean stayed positive and honest, even when it was a struggle. My one complaint about the book is that some of the weeks/jobs had very little written about them, little explanation about the job and Sean's experience. As someone who will most likely never be a framer, veterinary assistant or an innkeeper I found this to be disappointing. Some jobs were talked up way more than others.

Overall I really enjoyed this book. It was fun and interesting and the journey that Sean shares is unique.
And inspired by Seans job in week 19 - Brewmaster - here's a recipe for beer battered onion rings.

1 cup flour
1 can beer
1/2 tsp salt
onions, peeled and sliced as thin or thick as you like your rings

Whisk the flour and beer and salt together in a large bowl. Set aside to rest while you prepare your onions and heat the oil. Heat your oil in a fryer (as much oil as instructed by your fryer) or a couple of inches in a pan to 350'.
When your oil is hot, dip the onion rings, a few at a time, into the batter and carefully add to the oil. Cook until golden brown, turning to brown both sides.
Remove the onions from the oil and drain on paper towels or newspaper. Season with more salt if desired, and serve while hot.