Art history in the kitchen
If NPR's "Car Talk", wherein the hosts routinely mock Art History as a choice of college major, had been on the radio in the late 60's I might have picked a major that actually led to a job. Turns out that Katie Brown (ugh!), Martha Stewart, and Lidia Bastianich's daughter all majored in Art History too. (Lidia put her daughter on the payroll as a tour guide, so Tania did manage an Art History career, sort of.)
So whenever a culinary lightbulb appears above my head, I say I am putting my degree to work. Yesterday I made a "Whattevayagot" pot of soup that was basically lentil (also onion, celery, carrot, mushroom), and by the time it cooled, it was a tad thick. A few days ago I picked up a 2# package of ground bison at BJ's because it was only $9. Normally I'd use it for burgers but had just finished some 85/15 ground beef burgers, so was thinking about other possible uses. Bison is so lean that it may need more binding than beef if used in meatballs or meatloaf. Click-and-clack....the bulb switched on. With a slotted spoon, I fished 1-1/2 cups of solids out of the soup pot and put them in a container. Both the solids and the bison are in the freezer, and will go into my next meatloaf. The lentil/vegetable mixture SHOULD, I think, add some structure to the bison meatloaf, which will also get a panade and freshly-chopped onion. If it works, it will become SOP for my meatloaf.
French major here, married to an English major.
Far too much of my working life was spent as a retail manager and I found that those of my employees (and this is in a college town, mind you) who had spent time working on Liberal Arts degrees were better at thinking creatively than the employees who were in more "practical" disciplines, such as MBA students.
Of course, I was a French major, so that might have skewed my perspective.
I thought I had answered this . . .
Speaking as fellow art history minor (and an history major), I believe our education polished our innate creativity and organizational skills - both left and right brained! (This line always worked during job interviews. . .) So the world should better appreciate someone who can identify a problem, AHA! it (new ideas), and have the ability to change when needed. Art history makes better cooks and better employees (I'd hire you!).
Hope it turns out well!