Want job security in the age of AI? Get a state license – any state license
When I was in college and didn’t know what to do with my life, my dad offered this career advice: be a certified public accountant,Why?“Because,” he said,“People will always need their taxes done,They’ll always need financial advice,With a CPA license, you can always hang out a shingle and put food on the table.
”It was good advice, and it’s still relevant today.So relevant, it’s the same advice I gave to my kids when they reached the same age and were equally unsure about their futures.They don’t have to become CPAs (one did).But they should become professionals licensed by the state.It’s the best job security ever.
State licensing boards have come under scrutiny this year.A Cato Institute report accuses these boards of over-extending their power and there are initiatives this year to curtail their power.Some of these arguments are not without merit.And I’m sure the system can be refined in various ways.In the meantime, my advice remains the same: get a license.
Despite arguments against, state licensing is a powerful job protector.Become a licensed beautician, pharmacist, engineer, cosmetologist, nurse or landscaper.Take advantage of the data-construction boom and get licensed in a construction trade like electrical, plumbing, home improvement, fire inspection.These jobs are never going to be replaced by technology.AI-based tools and robotics will help improve productivity and will certainly be able to do more hazardous tasks.
But they will need to be operated by humans who are licensed professionals.And it’s critical that the license is government-issued, and not some certificate issued by some podunk college or company that’s basically earned by paying a fee.Having a state license means you’ve worked through an educational program and most likely sat for an exam that has validated your competence.For many professions like mine, you’re required to keep up annually with ongoing educational requirements.All of these professions are represented by countless associations, groups and organizations that support their members with education, resources, mentoring, job connections and even healthcare.
Getting a professional license will result in a higher-paid job, certainly more than another applicant without one.It brings credibility.It demonstrates commitment.It doesn’t guarantee you a job, but it serves as a form of reference that you are competent at what you do and disciplined to get a license.In earlier times, professionals needed to pay someone to serve as an apprentice in order to learn a trade.
Now the state provides that service.And in many cases their requirements are even tougher.To receive my CPA license in Pennsylvania, for example, I needed to not only have a college degree, but pass an exam and work in public accounting for two years.This is why some trade schools are reporting more than a 35% increase in enrollment since 2020.It’s why state licenses have increased as much as 30% over the past few decades driven not just by fee revenue but by demands from consumers that they work with someone who’s gone through a vetting process.
Having a state license not only provides you with a leg up to get a job, it also better enables you to start your own business, if you so choose to do.It’s why the Wall Street Journal reports that private-equity firms are turning the lowly contractors into millionaires, as they’ve been scooping up home services like HVAC – that is, heating, ventilation and air conditioning – as well as plumbing and electrical companies.I pity the people who work at companies and aren’t licensed professionals, the customer service agents and software developers and marketing and accounting staff members, many of whom will be replaced by AI in the next few years.Over the next few years, much of the work currently done by many CPAs will be replaced by AI.Software will competently do research, prepare tax returns, analyze financial statements and make financial planning recommendations.
But these are just things that will make the smart people in my profession even smarter.Like any other trade, there is much that we do that a bot will never be able to.We advise.We console.We evaluate.
We communicate.And the best will become expert with many AI tools that our clients will never have the time or the inclination to master.These clients will assume their professionals and advisers are taking advantage of technology to do their jobs, just like we’ll assume that our contractors are using the latest tools to do their work quicker and better.And they’ll be right.The coming tech boom is about to launch a boom in people who do things with their hands and minds.
And becoming licensed by a state will be increasingly valuable.My dad didn’t always get it right.But on this, his opinion remains more relevant than ever.
Roll up! Philip Khoury’s recipe for pistachio yule log | The sweet spot
This rich and moreish (and plant-based) yule log is a Lebanese Christmas favourite that harks back to the country’s French colonial pastI love a yule log, also known as a bûche de Noël. It’s a remnant from the time when Lebanon was a French colony, which lingers to the modern day, and is popular in Lebanese bakeries and patisseries over the Christmas period, often decorated with small figurines, plastic holly leaves and festive messages. Those decorations, and the trompe-l’oeil nature of this treat, enchanted me as a child, and I wanted to bring back some of that enchantment with this take on a woodland yule log.Prep 10 min Cook 3 hr 15 minChill 7 hr Serves 8–10For the chocolate chantilly mousse190ml plant-based milk, 100ml of it well chilled 120g dark chocolate (at least 65% cocoa solids), chopped For the chocolate ganache200ml plant-based milk, 100ml of it well chilled 50g muscovado sugar, or dark brown sugar150g dark chocolate (at least 65% cocoa solids), chopped For the pistachio praline200g shelled pistachios 100g icing sugar¼ tsp fine sea saltFor the aquafaba meringue mushrooms 75ml aquafaba¼ tsp cream of tartar150g caster sugarUnsweetened cocoa powder, for dustingMelted dark chocolate, for dipping For the pistachio sponge60g shelled pistachiosVegetable oil, for greasing 105g plain flour100g caster sugar¾ tsp baking powder¼ tsp bicarbonate of soda¼ tsp fine sea salt135ml soya milk¾ tsp vanilla extract1½ tsp apple cider vinegarTo decorate350g amarena cherries, or tinned cherries in syrup1 sprig dill Icing sugar, for dustingFor the mousse, heat 90ml milk in a saucepan on a medium heat until it reaches a gentle simmer. Meanwhile, put the chocolate in a heatproof bowl, pour in the hot milk and blend with a handheld blender until completely smooth
Ho, ho, Hamburg: bringing the flavours of a true German Christmas market home
From glühwein to lebkuchen, bratwurst to stollen, recreating the delicacies I sampled in the city’s festive markets is wholly achievable. Plus, a new digital cookbook for a good cause Sign up here for our weekly food newsletter, FeastWithout wanting to sound tediously Scrooge-like, the German-style markets that have become seasonal fixtures in many British cities over the last few decades never make me feel particularly festive. What’s remotely Christmassy – or German – about Dubai-chocolate churros and Korean fried chicken, I grumble as I drag the dog (who enjoys all such things) around their perimeters.Hamburg’s markets, however, which I was myself dragged around last weekend, are a very different story. For a start, the city has many of them, mainly fairly small – and some, such as the “erotic Christmas market” in St Pauli, with a particular theme
Christmas gift ideas for drinks lovers, from champagne to canned cocktails
Don’t get pulled in by silly gadgets: buy presents you’d be happy to receive yourselfThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Alcohol is an unavoidable part of a festive spread (for more advice on which wines, beers and other drinks I like for each and every occasion, take a look at last week’s Christmas drinks guide), but, sometimes, a drink deserves a place under the tree as well as around it – especially if it’s an easy win for a drinks devotee for whom you need to buy a prezzie.The Guardian’s journalism is independent
Nine bring-a-plate ideas for Christmas drinks, barbecues and dinner parties this summer – recipes
Like nibblies, the concept of bringing a plate to a social event or a host’s home can be deeply confusing across cultures and generations. Are you carting canapes? Are you slinging salad? Are you delivering dessert? If we’ve learned anything from the tragedy of Romeo and Juliet, it’s that communication is key. So if you’re unsure about what your host expects, just ask.Below are nine summer-friendly recipes to suit various bring-a-plate scenarios: one-bite snacks that go with cocktails, salads to bring to barbecues and make-ahead dessert for dinner parties, arranged in each category from easiest to most ambitious.And if time is seriously short, you could throw together a pleasingly arranged antipasto-ish plate comprised of Guardian Australia’s top supermarket taste test products: crackers, feta, salami and pickles
How to use a spent tea bag to make a boozy, fruity treat – recipe | Waste not
Save a used teabag to flavour dried fruit, then just add whisky for a boozy festive treatA jar of tea-soaked prunes with a cheeky splash of whisky is the gift you never knew you needed. Sticky, sweet and complex, these boozy treats are wonderful spooned over rice pudding, porridge, yoghurt, ice-cream or even panna cotta.Don’t waste a fresh tea bag, though – enjoy a cuppa first, then use the spent one to infuse the prunes overnight. Earl grey adds fragrant, citrus notes, builders’ tea gives a malty depth, lapsang souchong brings smokiness, and chamomile or rooibos offer softer, floral tones. It’s also worth experimenting with other dried fruits beyond prunes: apricots, figs and/or dates all work beautifully, too
Christmas food gifts: Gurdeep Loyal’s recipes for Mexican-spiced brittle and savoury pinwheels
Edible Christmas gifts are a great excuse to get experimental with global flavours. For spice lovers, this moreish Mexican brittle, which is inspired by salsa macha (a delicious chilli-crunch), is sweet, salty, smoky, crunchy and has hints of anise. Then, for savoury lovers, some cheesy pinwheel cookies enlivened with XO sauce. XO is a deeply umami condiment from Hong Kong made from dried seafood, salty ham, chilli and spices. Paired with tangy manchego, it adds a funky kick to these crumbly biscuits
Want job security in the age of AI? Get a state license – any state license
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