How many of us out there are wandering the grocery store aisles, hopelessly consumed with a passion for food, but unsure how to connect it with a career? Sarah's story reminds us that although this question stumps many of us, others don't even realize the question needs to be asked - they simply have no idea that it is even an option. Sometimes we need a mentor, or some other source of inspiration, to help us realize that there are countless ways to make a living through food. 

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

When I was in High School, I had developed an interest in knowing about the food I was putting into my body and where it came from. I loved going to the grocery store and roaming the aisles. I could spend hours there exploring all of the produce and products, trying to come up with healthy and exciting recipes.

I decided to take a Nutrition class that was offered at my school. I thought I was odd because none of my friends enjoyed food and cooking the way I did, but my Nutrition teacher, Mr. D, made me realize that I could turn my passion for food and nutrition into a career. I had never even considered it as an option before. From that point forward I knew I wanted to devote my studies and career to food and sharing my passion with the world.

How did you get your current good food job? 

I got my Director position at my current district through connections I have made in the California school food world. We are a strongly connected community, always helping each other out. A fellow colleague told me about the position and I decided to apply. I got my previous position at a different school district in a similar manner, through connections. I left the school food world for about a year and realized that I missed it a lot. I stayed connected to it when I was working for a small start-up company by attending a Farm to School conference and volunteering my time at a local school district. Through those experiences, I was able to meet new people and make connections that led me to my first position in California school food.

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

After graduating college, I was fortunate to be a FoodCorps Service member, where I served in New London, Connecticut. I would not be on my current career path if not for my time with FoodCorps. My service in the Child Nutrition Department of the New London Public schools exposed me to this field and taught me the necessary tools to pursue a career in school food service. In my service year, I was able to serve directly with the Food Service Director, Managers and Cooks and absorbed all of their knowledge and passion for the work that they do. My hands on experiences there made me fall in love with this line of work.

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

The financial and labor constraints that are associated with school food service can sometimes seem like an uphill battle. Trying to menu high quality, locally sourced ingredients on a very small budget is extremely challenging. Thinking about the students, and the impact healthy food has on their education and future, keeps me going. So does the realization that I am not in this alone. There are so many other school districts across the country doing amazing work to help better school food, and we are all on this journey together.

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

I have learned that it is really important to get to know all the your staff and fellow colleagues. Building staff support and earning their respect is crucial in getting them on board with your mission. This is very important in school food service. As we make changes to help better the food we are serving, through sourcing more local produce, and implementing more scratch cooking, the whole team needs to be committed. Everyone has a strength and a passion that they bring to the workplace and I have learned the importance of tapping into those talents. Once you have their respect, they will be more apt to jump on board with any changes that come their way.

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

Education. Our students, teachers, parents, and community need to be more educated on nutrition and our food system. We can be serving amazing freshly prepared meals from local ingredients, but it has little weight when the students are not educated about the importance of eating healthy and local foods.

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

A neverending supply of seasonal fruits, veggies and coffee!