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Josh Miller, a server at Piper restaurant in Park Township, serves soup to Harriet Vander Meer of Madison, Wis. J.R. Valderas/Sentinel |
(Article from The Sentinel on Labor Day, Monday, September 3, 2007.)
Friendly, relaxed atmosphere helps maintain balance Not so long ago, Josh Miller was an exhausted, lifelong student. With his career path in doubt, he opted to take a break from academics. Today, five years after accepting a job at the Piper restaurant, Miller is the most experienced server on staff. "It was something I started to do as a break from school and to give myself time to make some decisions on a more definite career path," said Miller, who has a bachelor's degree in religion from Oberlin College near Cleveland. He also worked on his master's degree at Yale University and the University of Michigan. "I ended up liking this so much," Miller, 32, said of the Piper job. "I thought I'd do it for a year or so. ... It struck me that I really enjoyed the stimulation of working closely with other people in a relaxed atmosphere." Miller said he loves the simplicity of his job, talking with people about meeting basic needs. He said the value in completing a task and immediately seeing the results was something that eluded him for too long. |
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"It's more important for me to be in an environment that makes me happy in terms of the type of work, the people and the physical surroundings," he said. "This is more important than meeting some kind of abstract goal." Miller said he intends to return to academia, but is unsure when. He likely will pursue engineering, partly because it's a more concrete path than the ones he had been considering. "I spend a lot of time in my own head, and this job has helped me realize that I need more concrete, physical involvement," Miller said. "It helps me stay whole and keeps my personality in balance." Oh, yes -- he recommends the walleye. -- Patrick Revere |
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Urban St. Magazine Profile Pat Eldean is profiled Urban St. in their June/July 2007 Magazine.
Pat gave a demonstration at the Farmer's Market on Saturday, June 2. |
Click article to view or click on magazine to on the left to view online. |
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She prepared three recipes featuring rhubarb: *Spicy Rhubarb Chutney to go with Pimenton-Scented Roasted Pork Tenderloin*
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