So today I got feedback about the Meyers Briggs test I did a couple weeks ago through work. Turns out I'm an INFP. Wasn't much to my surprise and all the explanations for the dichotomies were pretty right on. In fact, I(ntroversion) and P(erceiving) had slight variances (aka. were on the border. I'm highly adaptable to both, but have a preference to what's listed here), where (i)N(tuition) and F(eeling) were more moderate/pronounced. We had a great conversation and we talked about how these traits carry me through work, rather feeding me energy or draining me. I listed particular activities about the job that did either of those; it was easy to point out. I was also curious how my attributes could be applied to another job and what sort of job would suit me better vs. what I'm currently doing, for example. She said my eyes lit up when I spoke about this one job I'd contemplated applying for, only I didn't.
Food Service in a Hospice.
Crazy? Not for me. I've always wanted to work in Hospice or Palliative Care, ever since I was young and started volunteering in hospitals (back when I was 14; my friend MK and I started out fresh as Candy Stripers (yes, one 'p', thankyouverymuch :P) at the local hospital). She actually continued a career in nursing and I in and out of hospitals, nursing homes and/or food. I've always very much believed in and felt passionate about what I do at the hospital - giving the ONE thing that people can't live without - food. It's sustaining, nourishing, healing. I forget the importance of what I do, sometimes, getting too caught up in .. crap. But what a service!
And whenever I heard, say, someone being on death row, it was natural for me that the first thing I would think of is, "Fine, but what kind of last meal are they getting?"
Sure, I thought I wanted to run a restaurant. I wanted to reach people through food. Communicate it's wholesomeness, warmth, comfort, sustenance. Nourish them. But how much better would it be if I gave that gift to someone who only had limited time to live? And not only them, but their immediate family who visit them (that at times, can be daily - and that in itself is draining).
I could run a kitchen in a Hospice/Palliative Care setting. I have the certification now (for institutional service). I have tons of food service experience, in and out of institutions. I have the passion, the care and the desire. I would decide available meals (and they'd all be *fantastic* of course). So why the hell DON'T I go for it?
To be continued......