If you don't know much about Operations, you'd be correct to assume that it involves a little bit of everything - we like to think of it as a 'kitchen sink' job (pun intended!) So it's not surprising that Aaron's work at Momofuku has opened his eyes to all of the 'stuff', other than actually cooking and serving customers, that needs to happen in order for a restaurant to run. And we wouldn't be surprised, either, if you were jealous of his bird's eye view on one of the most addictive, innovative restaurant groups on the planet.

When did you know that you wanted to work in food?

I've had a passion for food ever since I was old enough to hold a whisk and help my mother in the kitchen. However, I didn't initially think of it as a viable career. My first job out of college was in finance, but I soon realized that I wasn't necessarily fulfilled and enjoying what I was doing everyday. A few months into the job I started my blog and began exploring the professional food world more.

How did you get your current good food job?

GFJ! Last summer I took a temporary position as a baker and cook at a summer camp (also found through GFJ), and was busy scouring the internet for what to do once it ended. I had come across the operations position with Momofuku on the GFJ website, but originally thought I wasn't qualified/was scared of rejection. I kept going back to it every couple of days, and then after about two weeks I decided to take a chance. I received an email the next day from them asking to set up an interview and the rest is history.

How did your previous work or life experience prepare you for a good food job?

I think what made me stand out was my combination of "traditional" business experience and time spent working in restaurants. Most people tend to have one or the other, but both certainly help for a job in the corporate office of a restaurant group.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

Ha! How much time do you have? When I first switched careers I had an unpaid internship at a food magazine during the week and was a line cook at a restaurant on the weekends. If you're doing the math, yes, I was working seven days a week. That lasted for about three months straight. Needless to say I was in a constant state of mental and physical exhaustion - my mind sometimes filling with doubt about whether or not I made the right decision. But there was something in my gut that knew I was on the right track. It's during those deep, dark moments when you have to remember why you fell in love with food and chose to pursue your dream. If you don't know those answers yet, then be sure to mull it over some more before making any drastic changes.

What can you identify as the greatest opportunities in food right now?

Food deserts. There are many people in the world, near and far, without access to quality ingredients.

If you could be compensated for your work with something other than money, what would it be?

Either wine or cheese. Can I pick both?