What attracted you to a good food job?
Part of it is because I didn't grow up thinking much about food or drink. Our middle-class, mid-western suburban family wasn't terribly adventurous in regards to food, so I grew up eating simple food that we all more or less liked. That made it more special when I first tried things like foie gras, gueuze, goat cheese, Chartreuse, and persimmons.
How did you get your current good food job?
After graduating and moving to Boston, I tried my hand at a few jobs that didn't work out. My bad luck streak ended when I got a job working on the cheese counter at Formaggio Kitchen, easily one of the best cheese shops in the country. I quickly found my niche - I loved (and continue to love) the dynamic and fascinating history behind cheese, and I loved how cheese can at once be esoteric and accessible. I took on a managerial role at the shop and started buying American cheeses, and was given great flexibility to help the store sell more cheese in general.
How did your previous work or life experience prepare you for a good food job?
My first job in food was waiting tables at a retirement center, when I was in high school. It's an underappreciated fact that every woman over 60 loves redheads, so I was in good graces from the get-go. After years of being teased for my red hair, I felt welcome! The food wasn't all that great, but I learned how to work in and around a kitchen - how to move, how to clean, how to prepare food, and how to stay organized when you're busy. It laid the groundwork for me to continue to grow in the food industry.
And my study of ancient history made me better equipped to be a thoughtful person in this world. It taught me to analyze arguments. Depending on how political you are, you can envision a world in which food is an argument for something - the fun of working in this industry is peeling apart the layers of argument and trying to find truth value.
What advice do you have for others in search of a good food job?
You're going to have to prove yourself and your dedication at some point or another. Be proactive about that and don't wait for someone to give you an opportunity.
Learn how to clean thoroughly!
No one works in the food industry for the money, and don't expect a 401k, good health insurance, or any of the other perks that our parents wish came with our jobs (you can find it on rare occasion, but there's really no substitute for contributing to that you believe in).
Always be learning. Buy books, read blogs, dig deep. You don't have to tell your co-workers when you learn something, they'll figure it out sooner or later. If your boss is worth working for, they'll notice and cultivate your growth within the company. If you stop learning, it's time to move into a new role or a new job.
If you could be compensated for your work with something other than money, what would it be?
Cheese is the obvious answer here. Really just food in general, though. I'd also accept payment in esoteric and obscure beer, wine, and cider. And books! I have an ever-growing collection of books, particularly those on cheese, language, and ancient history.
