Some of you will read Emily's job title and skip right on over to the Career Hungry Coaching website, eager to find out just how quickly and effectively Emily's services can help you to 'put your passion to work'. But wait! Don't forget to read the interview! Emily's own search for the nexus of her skills and desires will tell you that the opportunity for entrepreneurship was ripe (and still is, for many of you).

And don't miss the deadline for this year's Career Hungry Coaching scholarship, offering nine free coaching sessions, on the house! Click here to find out more. The deadline to enter is June 10, 2016.

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

I can't say I had an "aha moment." I was raised to be a food lover by my mom and my grandparents. To this day, I don't know anyone who owns more cookbooks than my mom. But, for me, the plan was always to become a singer. Up until after college, I was on a track to have a career as an operatic soprano. But after some early success as a singer, I kept feeling pulled towards food. I was fascinated by food culture and the way food connected to people's stories and identities.

How did you get your current good food job? 

I created it! After many long years working in various aspects of the food industry, I found myself unfulfilled and very frustrated. I had worked as Alice Waters' assistant, in the pastry kitchen of Chez Panisse, at Saveur and Food & Wine, as a marketing manager, a creative director, and in various free-lancing and consulting roles. But, I'm someone who likes to wear many hats at a time, and every food job I took made me feel like I had to close some doors I didn't want to close. I wanted ownership of my work, variety, and the opportunity to be creative in ways that inspired me. Basically, I had been an entrepreneur in denial from the moment I began my career in food. For a very long time, I was just too scared to strike out on my own. I took a little break from food to get trained as a coach, because I knew I wanted to work with people one-on-one, and I wanted to make a meaningful, lasting impact that I could see. But food has always been the biggest source of inspiration for me, so it wasn't long before I found myself blogging and freelancing and working little food jobs here and there on the side. After working as a coach for a little while, I realized that I could combine my passion for food with my passion for personal development to help the many people in the food world who are trying to chart their paths in totally uncharted territory. That was my "aha moment"!

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

Everything I've done so far has prepared me for what I do today. My culinary and food culture training has helped me have a very broad knowledge of food around the world, so I can relate to my clients and know what they're talking about when they run their ideas by me. My work at food magazines has given me a good feel for trends and the kind of businesses that work in this industry. My work as a marketing manager has helped me to hit the ground running as an entrepreneur, and my work as an educator has enhanced my confidence when it comes to speaking to groups, facilitating discussions, and running workshops. Then there are the years I lived abroad in Italy, Germany, and London which help me to really feel like I've had a wealth of life experience and exposure to different aspects of the food world. This helps me offer the best resources and the most multifaceted perspectives to my clients.

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

Without question, my biggest obstacle has been myself. I spent so much time worrying about getting things "right", choosing the "right business" to start, worrying what other people would think, not feeling ready, feeling like an imposter, and any other self-limiting thing you can imagine. Finally, I got so impatient with getting in my own way, that I just decided to take the leap. Since then, everything has flowed so much more easily than I would have expected. I once heard someone say, "Start before you're ready". It's really good advice.

Name one positive thing that a former employer taught you that you continue to appreciate?

I had a boss who, in being a quirky, non-traditional guy himself, made it clear to all of the employees he supervised that our individuality and our perspectives were valued. He cared about who I was as a person, not just as an employee. He understood that everyone he worked with had different strengths, and he made sure to put us in positions where our natural abilities could shine. He saw his role as one in which he provided support, and opportunities for learning and growth. It felt like, as a supervisor, he was there for us, not the other way around.

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

I think the greatest opportunities in food right now are in entrepreneurship. If you have an idea that you love, no matter how whacky you fear it is, try to make it happen. The food world is wide open for innovation and novelty.

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

Um, good, fresh, beautiful food? That seems obvious. ?