I started my career in grain fermentology in 1987, when I was a freshman at UCSC. I somehow talked my way into the head baking position at a small old school bakery making everything from sourdough and challah breads to puff pastry and cookies.
Okay, first of all, I spent a year at UCSC and I highly suspect a study in "grain fermentology" included baking more than just bread, if you know what I mean. Was this just a college job? And did you ever participate in any of the nude parades on campus?