Good food jobs. :: Livechat

Q:
I've just spent a year getting my fingers dirty at a local farm. I want to get involved in this more but I also want to use my degree in geo-information science (GIS). Do you know if there are any organizations or jobs which use this?

A:
We are continually impressed with everyone and their varied incredible skills and interests! While we don't have our finger on the pulse of the intersection of food and GIS, we bet the people at Food + Tech Connect might. Reach out to Danielle. I am sure she'd have some more info / ideas.

Q:
Hi! Love your website, thank you so much for all you do developing it. I live in Chicagoland, and it seems like there aren't many Good Food Jobs around here. What gives?

A:
We'd love for there to be! The truth is that our network stemmed from the Northeast, as that is where we are based. But we want to encourage more jobs between the coasts (and we've had a lot of requests from Chicago in particular). Also, stay tuned for our upcoming GFJ Day (more info to come in mid-April), where we hope to bring the Chicago community together and make things happen!

Q:
What would you recommend a current student who would love to work in a kitchen this summer, but can't afford doing it for free? I haven't gotten much help through my school, especially since students taking a culinary route are relatively new here.

A:
Our best advice if you can't find a paying kitchen job in the place of your choice: target a place where you are dying to work in the kitchen, and ask them if you can split your time (half in the kitchen for free, and half front of house for pay/tips). That way you can subsidise your kitchen education with some cash flow.

Q:
How important is an understanding of technology and social media in getting a local food related job?

A:
Well, we'd say it's important to have an appreciation and understanding of these tools for ANY job these days. If you've read Gary Vaynerchuck's The Thank You Economy, you'll understand why.

Q:
Hey ladies! I'd love your advice on transitioning from a corporate marketing career to something in the 'good food' space. I have 12+ years of marketing experience but no non-profit experience. Many of the position I see are for entry-level or manager level and eventhough Im willing to take a big pay cut to work for a company I believe in, most companies shy away and say Im overqualified. It seems like such a curse. I'd love to do my own thing, but havent determined what that is. Any advice for me? BTW im in the NYC area.

A:
Hi there. We're all in need of you're services. First and foremost, try and take on some freelance clients (if possible). We always say that although many of us food businesses can't hire someone full-time, we'd love to make use of your services at part-time pay. If you can string together 10 clients, then it adds up. It may be a bit more work in the beginning, but chances are that if your work is really good, one main client will snag you and streamline everything. Also, if they tell you that you're overqualified, volunteer for them on a project basis to get one or two examples under your belt. Most importantly, remember that most of the time people who won't hire you because you are 'too qualified' are mainly scared that you'll leave them for a better opportunity. Prove to them you won't!

Q:
I went to school for graphic design, but am trying to transition into a good food job. I'd eventually like to combine the two - food and art/design - once I get more experience in food, but I was curious if you have any advice for a designer who is interested in helping in the good food movement?

A:
Yes, please. We need help. Design is huge for any / all businesses / organizations / causes. Find two or three folks whose message / ethos you admire and ask to help them improve their design. Having a few examples of your work under your belt will speak volumes. Also, email us to let us know who you are! People are always asking for recommendations.

Q:
What got you "over the hump" per se from dreaming up Good Food Jobs to actually making an incredible REALITY!

A:
We have to admit, we still pinch ourselves in disbelief that it's actually happening. I think it helped that we both had equal parts enthusiasm, grit, and naivete. But we were in the right place at the right time surrounded by the right people with an idea that we really believed in. The stars aligned. More than anything, though, once we had quit or jobs and spent our savings on building it, the thing that really pulled us through were the random emails from folks who truly appreciated the site. This feeling that we are all connected and that there are others that 'understand' is really powerful.

Q:
Taylor and Dorothy - you are some of my food role models (carving your own path! choosing to do what you love! not backing down from a challenge!). Who are YOUR food role models?

A:
Awesome! We are blushing. We also blush a lot around Ruth Reichl, who inspired us many years ago as college students, when we were doing more reading than action-taking. Her passion for food and her ability to convey that to others through her writing is unmatched! We are also really inspired by folks who are making a positive impact on the planet through their work - whether that be farmers, big and small, or journalists like Bill McKibben and Michael Pollan, or non-profits that tackle bigger issues of poverty and obesity. Making a difference is possible in all kinds of ways, and that's what inspires us the most!

Q:
Hi there Taylor and Dorothy. I am currently an undergrad at Yale (thanks again for stopping by, Taylor) but have been mulling over transferring--particularly to the College of the Atlantic as they have a more integrated and experientially-based food and farm academic program. Any words on the institution and its perceived and actual reputation? Thanks!

A:
Hi there! How incredible! While we don't often hear of folks making such a switch, we're big fans of 'alternative paths' and think that the best experiences are a result of what you make of them. While we can't give specific advice on the College of the Atlantic (we haven't had the pleasure of visiting) we recommend reaching out to former students to get a clear understanding of the program and what it has to offer. Let's start a thread on our Facebook page to see if there are any folks that can chime in!

Q:
Do you think food advocate orgs look for the same things in a resume/cover letter as other industries? For food related jobs is it appropriate to include "home cook," food related volunteer or other things you wouldn't traditionally put on a resume?

A:
Okay, let's tackle this in two parts . . . 1) In terms of resume and cover letter, your objective should always be to connect with someone. They are meant to be 'teasers' that encourage employers to want to learn more. Keep it concise, creative, and pertinent. 2) We do encourage that you put items that show that you are devoted to / passionate about the cause. They key is to make it be meaningful. Intergrate it in ways that make sense and are in pwoerful support of what you are trying to convey.

Q:
Question: How awesome are you guys? Oh, wait - I have the answer already : INSANELY AWESOME!!

A:
We love you, too!!

Q:
any specific advice for a vegan looking for a food-related job?

A:
If you want to do something not just food-related but vegan-related, you are not alone - there are tons of people at work in that niche. In fact, The Healthy Apple is looking for an editorial intern right now, and she has an inspiring story to share. Google her and tell her we sent you ;)

Q:
Do you know of the best ways of connecting with a farmer/farm to do a work-in-exchange-for-room-and-board week or two week experience?

A:
We are big fans of loitering around the local farmers' market and introducing yourself. It's the best way to get access to lots of farmers in one place. Choose a time of day that isn't terribly busy, so you can increase your chances of getting their attention. And ask lots of questions - be prepared with a list of things you both need and want to know, so that if they're not looking for help at the moment, they won't be able to brush you off, and you might make a memorable connection that results in a call later on, when they realize they're swamped.

Q:
Follow-up from your request about Project Management: Right now I am an IT PM, and want to get away from IT. I just finished a program at Villanova University which prepares me for the PMP exam; its a general background in proj. mgmt, so its not IT directed. I want to incorporate running projects/initiatives with food somehow, but its been a challenge. the knowledge I've gained will enable me to do any aspect (construction, design, etc.) I'm just having a hard time finding the opportunities out there!

A:
Oh, awesome! Congratulations. That's an incredible field, and there are no shortages of projects out there. Perhaps it would be worthwhile to check out some food consulting companies. Our favorite is Live Culture Co. in San Francisco (http://livecultureco.com/).

Q:
I'm thinking about moving to enroll in a culinary program at a community college, instead of attending a (very expensive) for-profit program in my hometown. I definitely want to get formal training and can't afford to pay a lot, but how do I know a community college program will make me valuable in the job market?

A:
As with all school, there is no guarantee. It doesn't mean that you shouldn't do it, but you have to weigh the options. We recommend doing what you can afford. To take on a ton of debt to work in a kitchen is a hard predicament. We always recommend that before you do so, see if you can intern/apprentice/shadow/work part time in a kitchen before you make the dive into culinary school. It will give you valuable experience, and you can ask the folks with whom you are working about their own experiences of what you need / don't need.

Q:
What would you recommend a recent graduate who can't afford to take an unpaid internship do in order to get into a field that is dominated by internships or jobs that require 1-5 years experience as entry level?

A:
Do whatever you can, within your financial/time limitations, to gain that experience that you need. That could mean that you take a part-time job you're not that crazy about, so you can take a second part-time job that you do love. Exploit whatever flexibility that you DO have - whether that be in time, or location, for example - and try to find an internship that will at least feed and house you, while offering a valuable experience (such as working on a farm for the summer). Also consider an internship that you can do online, from anywhere, and spend your nights and weekends chipping away at it.

Q:
Any suggestions on how to get "in" with the good food community in a new city? I'm moving from Berkeley to NYC in summer and would love to get to meet some of you great people once I get out there! What's a good way to go about that?

A:
Funny that you mention that . . . it's something that we hear a lot from folks. And we're doing something about it! Stay tuned to some exciting news from GFJ, regarding our first ever meet-up day (in June! More info to come in mid-April). But in the meantime, our favorite place for meeting folks in NYC is at New Amsterdam Market! Get involved and you will meet all sorts of great people.

Q:
So, what does one do when you're working full time but want to transition to something food-ish? So many internships conflict and it's financially difficult to quit and work for free!

A:
Yes! This can be a big challenge, depending on exactly what your schedule and financial restrictions are like...but we always say that no start is too small, no first step too tiny. Go to as many food-related events that you can in your free time, and start building a network and getting some ideas of places/people you'd like to work with. If you can line up at least one part-time paid position before you quit your job, then you'll set yourself up to buy some more time. You may have to work a couple of jobs - one that you love and one that you don't - to float you. Or, if you're patient, you can keep slugging away at your current position and looking for opportunities that will allow you to apply the unique skills you already have to a food-related company. But don't underestimate the power (and inspiration) that comes with networking, even if it feels like you're not making any BIG changes yet.

Q:
I'd like to start a natural foods business that makes packaged products to be sold online and/or at retail locations. But I'm not in a position to open a factory, and most community kitchens don't have the equipment to produce the products I'd like to make. Any ideas about how to research contract manufacturers (co-packers), preferably between the mid-west and Colorado, but speaking to companies anywhere could be a good start.

A:
In fact, you should reach out to folks who have done the same. Off the top of my head, I was having a great conversation with the incredible Loren Brill of Sweet Loren's and she had a similar story. It's all about immersing yourself in the community and talking to as many people as you can. If folks believe in your product they will believe in you, too. Start plotting all of the folks that you admire who have siilar products in your area and contact every last one of them. Also see if there are some Slow Money chapters or food entrepreneur Meetups in your area. That might help, so that you are running in the circles of folks who might have some good information. And keep us posted! We're happy to continue to conversation one-on-one via email to provide some more recommendations. Also, reach out to Zingerman's. They're our go-to for food related business questions in the Midwest!

Q:
What are your thoughts on the NYU MA in Food Studies program? I was recently accepted and am still looking for opinions!

A:
I just had lunch with a current NYU FS student yesterday, and she LOVES it. She works full-time and takes two classes per semester in the evenings, and her feedback was that the people are great, the professors are amazing, and there are lots of folks from really diverse backgrounds, all trying to figure out exactly what is their perfect career. They definitely encourage students to take internships or part-time work, as a way to start exploring (and take advantage of the NYC opportunities) and help narrow down your search after graduation.

Q:
Will a transcript of this chat be available later? I don't want to miss anything, but I have to leave for class.

A:
Absolutely! At 1pm, when the chat ends, it will be auto-archived, and you can go back to the same link (www.goodfoodjobs.com/livechat) to find it. We'll also be answering any remaining questions that we don't get to once the chat goes offline, so you won't miss a thing.

Q:
I live in NYC and am very interested in getting some hands on farm experience, but would still like to work in a restaurant.

A:
Well in NYC that's not a problem. Check out some of the awesome urban farms in the area, including Dekalb Market Farm, Gotham Greens, Brooklyn Grange, Value Added, Eagle Street Rooftop Farm, Brownsville Student Farm Project. There are no shortage of urban farming operations popping up in the area. Reach out. Also, check out the Crop Mob NYC page on Facebook . . . that will give you some one-off options for visiting farms if you're so inclined. Have fun! Oh, and if you are willing to relocate, check out Salt Water Farm in Maine. It's kind of magical.

Q:
What do you think makes the New York food scene unique? Not in terms of delicious restaurants, rather getting involved in the food policy/education field??

A:
You guys are just nonstop with the awesome questions! I am personally a huge fan of urban agriculture, and I think New York offers a really unique opportunity to get involved and grow (no pun intended) these types of farms. Not only do you have private for-profit businesses growing food in the city, but there are also lots of non-profits and education-related organizations doing the same thing. And speaking of education, New York also has a huge school system and a wide range of diversity in terms of low-income access to good food - there are people already making great strides in these arenas, but there's at least 10 times more NEED for new ventures and more help. The field is wide open (unlike the skyline).

Q:
Internships offer amazing opportunities to get experience and work with great organizations, but what if you don't have the funds to up and move to another state and work unpaid?

A:
That's a legitimate concern. Start thinking creatively . . . are there other similar businesses in your area? If so, even if you can't do a full internship, can you volunteer there? Or befriend the employees / owners? Also, if the internship in question is really worth it, reach out to the folks who are running it. See if there are opportunities in the surroudning area to make money (even if it's just taking a part-time job). The other thing is to tag opportunities. If you can't afford it this year, might you be able to plan to do it next year? Or is there some sort of paid service that you can offer to the business where you want to intern? Exploring all options is worth it when you are thinking about an experience that will provide a lot of value for your future plans.

Q:
I am Horticulture student at The University of Georgia. I will graduate this summer. Are non-profit, food-advocate organizations looking for people with my background?

A:
Interesting question...first off, congrats on graduating! Secondly, no matter what your background, it's our belief that you can apply your existing skills to food, even as you work to develop new ones. If you want to break into the field, I would suggest finding a food-related job that draws on your background at least in part - such as an urban farm, many of which are run by non-profit organizations. Knowledge of plant life is a great practical skill no matter what your end career goal is, so when you apply for positions, play up your current expertise and emphasize that you're a fast learner/hard worker in relation to any qualifications that you're lacking.

Q:
do you cook at home? how often, how complex or simple?

A:
Yes! We both love to cook. I'd say it varies day to day whether we have a big kitchen project or a small one, but in general we are both huge fans of making things from scratch - from soup stock to beans to pie crusts. All of these are great examples of things that seem complex from the outset, but become more simple as you practice. But even when we do less time-consuming things, such as making a quick, fresh salsa instead of buying a jar of it at the market, it always feels rewarding to be productive in the kitchen.

Q:
This website is amazing. Above and beyond. Would you recommend any others?

A:
Thanks! We appreciate the kind words. But we understand we are just one of many great resources! Check out our education page for more resources and other folks that we love: http://goodfoodjobs.com/education.html

Q:
what advice would you give to someone who wants to enter into a good food job, but doesn't have experience in working at any of these organizations? apart from explaining your enthusiasm in a cover letter . . .

A:
Food is perhaps the easiest field in which you can gain experience. Namely it's just a game of numbers. We all have to eat, and usually we do it multiple times a day. There are no shortage of events that are centered around food. Go to them. Help with them. Volunteer at them. Plan them. Get involved. And cook at home. Even if you don't want to actually cook, it helps to get your head in the game. It gives you time to think. Carve out time for food in your life.

Q:
How do you vet companies and jobs for your website? I love that it contains mostly the types of jobs I seek, but I was wondering what your criteria was, and how you attracted posters.

A:
Great question - we created an editorial policy (www.goodfoodjobs.com/fine-print) when we launched the site. We personally approve each job that comes in, so it doesn't get posted before we have the chance to make sure they meet our editorial criteria. We have had to turn down an occasional employer here and there, but for the most part it's a self-selecting group.

Q:
What advice do you have for someone that wants to get into food writing?

A:
First and foremost: write. Every day. You can not be a food writer without being a write. And the more you do it, the better you will get. Blogs seem played out, but they are very useful in terms of 1) keeping you on your toes, and 2) seeing how people recieve your work. But if not a blog, then keep a journal, write articles, pitch articles. Just keep writing. And get it in front of people. The cream will rise to the top.

Q:
Where would you suggest looking for freelance/virtual intern summer jobs/internships in food?

A:
Well, on Good Food Jobs, of course! I'm not sure what your specific end goal is - social media? writing? marketing? but I would encourage you not to delay - it's never too early to start applying for internships. Even better, identify some companies that you'd like to work with, and pitch them an internship before they have the chance to post one - i.e. 'I love your company and I see that your blog isn't updated very frequently. I'd love to work x hours per week to develop your blog in exchange for free lunch!' You can use GFJ as a starting point to research companies, regardless of what positions they are posting for at the moment.

Q:
If someone told you of these three items, you could only keep enjoying one of them for the rest of your life which would it be: Cheeses, Vinegars or Wines?

A:
UNFAIR! I suppose cheese. Because you could use other forms of acid instead of vinegar, and you could drink beer instead of wine.

Q:
what are your long-term plans for your own careers, and for this site?

A:
Good question! We designed the site as a way to create a community, but not necessarily as something that would be both of our full-time jobs until retirement. So while we have a laundry list of ideas for further developing the site, it continues to be our goal to reach more people, whether that be through teaching, writing, traveling events...only time will tell. We want to develop as many tools as possible to grow this particular sector of the job market, and to feed the minds of folks who are interested in being a part of it.

Q:
What do you think about internships and apprenticeships as a way to gain experience?

A:
Personally, we love them! There's a lot of controversy about internships these days (particularly if they are unpaid). While we don't condone exploiting workers, we are always in search of valuable experiences. When done right, internships and apprenticeships can be the best possible way to learn. It may not help you rake in the big bucks, but sometimes it's a welcome alternative to paying for school.

Q:
I'm interested in working at a preschool that implements education for sustainability. Any resources?

A:
Heck yeah! You should check out the awesome new Edible Schoolyard Project website: http://edibleschoolyard.org/. It's the new go-to for this. Start a profile and initiative conversations and use every last resource they've got! It's an incredible tool.

Q:
What value does a MA in Food Studies (or related food program) hold in today's job market?

A:
It all depends on two things: which program you choose (there's no right answer, just the one that works best with your specific interests), and how proactive you are about using it to find your dream job. It can be easy to get into a graduate program and expect that the career services department will be ready to hand you a job on a platter at graduation, but the reality is that you have to do the footwork - meet as many people as possible, and use as much of your free time or holiday time to get real world experience, so you'll be better prepared to narrow down the choices once you graduate. There are some jobs that require a Master's degree, but the truth is, in the food industry, majoring in Food Studies is a relatively new thing. So the jobs you're seeking may not necessarily require it, and depending on how much of a financial commitment it would be for you personally, we encourage you to think about whether you can get the experience you want through internships/apprenticeships/part-time work. If not, make sure to do those internships, etc. WHILE you're in school, and you'll be two steps ahead.

Q:
any career advice for a young food professional who wants more than standing all day in the kitchen?

A:
Our mantra is "just because you want to work IN food doesn't mean you haev to work WITH food". What we recommend is thinking creatively about how you can apply your skills and interests to the food world. Culinary skills are a very specific set, but food businesses need far more than that, including (but not limited to) design, accounting / finance, law, communications. Think about what kind of work you want to be doing, and then think about how that applies to a food business.

Q:
hi! firstl, thank you so much for starting goodfoodjobs. it's such a great resource. i'm a practicing lawyer and have been trying to transition into the food industry for the last year with no luck. i have years of experience in the industry, from restaurant to freelance writing, but i'm in my early 30's and can't afford to take a job that pays a nominal amount. i have a lot of experience as an attorney that can translate into policy, non-profit work, managment, etc. but am having no luck transitioning those skills into the industry. any suggestions would be much appreciated!

A:
Of course! Our latest find is Food and Agriculture Lawyer Jason Foscolo. He (like a few other folks in this field) have noticed the same thing, so they created their own practices. I see a ton of folks gravitating toward this. I urge you to check out his site (http://jasonfoscolo.com/) and reach out to him. You can all work together to come up with creative solutions to the needs of the businesses out there (we really do need you).

Q:
Thanks for doing this! I will be relocating this summer and want to become involved in the food community in my new community (Raleigh-Durham, NC). Any tips for networking/making connections with like-minded food-lovers in a new place?

A:
What a great location to be headed for! We can vouch for lots of good food action in that part of the world, though we haven't spent a lot of time there ourselves. However, there are sure to be networks in place already, so you can do some research to see what the local farmers' market organization is, whether there's a branch of Slow Food, if there's an Edible Raleigh-Durham publication, etc...also try googling things like 'sustainable food raleigh-durham' and see what comes up. Go to as many events and gatherings as you can, and don't be shy about introducing yourself and making conversation at places like the farmers' market. The more people know who you are and what you're into, the faster your contact list will grow.

Q:
Taylor, how are you! All the way from Richmond, VA I have a question for you. In a week I will be taking my ceritification exam in Project Management (Wish me luck). My question is, off the top of your head what are some ways that I can present myself to potential employers? And who? So far the only thing I can think of are restaurant groups that are building new restuarants. Any others?

A:
First and foremost, GOOD LUCK! So tell me more about the Project Management (is it specific to design or construction? I'd love to hear more before I answer.

Q:
Do the two of you both work in the food industry, or are you just focusing on this site right now?

A:
The beauty of running Good Food Jobs is that it affords us a lot of flexibility in our schedules to do other 'jobs' as well. Dorothy is the Mom of a very healthy eater (perhaps the most important food job there is), and I have several part-time food related gigs at any particular time. Currently I teach a Food Entreprenuerism class at Sterling College, babysit one day a week for the cheesemakers down the road, and take on random consulting / writing gigs when asked. Since we've started Good Food Jobs, I've also worked at a butcher shop, a small beer bar, and volunteered at countless events. Let's just say that we like to stay active in the food world, both personally and professionally.

Q:
Should we be hearing sound?

A:
Good question! There is no sound, we're just providing answers on a text basis.

Q:
I am an Americorps VISTA doing food stamps outreach... what career paths would you suggest once I have this year under my belt?

A:
Wow, sounds amazing! If your next step is a full-time job, start researching organizations that you'd like to work with in a year NOW. Make a list of places you'd love to work and get in touch with them. Keep your eyes peeled for part-time, entry level or internship positions with them, in case you have a chance to get a foot in the door before your outreach program ends. And network as much as you can in the meantime.

Q:
Hi Taylor & Dorothy! GFJ is SUCH a wonderful site!! One of the things I would love to see is a place where job seekers can post their resume and what they're looking for so employers can search employees. Has this been something that's been considered?

A:
As a matter of fact, YES! A lot of folks have asked us about this. We are always hesitant, as we assume that a lot of the small businesses that we are targeting might not have the time / energy to peruse the resumes. In addition, we always prefer dynamic conversation to resumes, so we don't want a job seeker to look 'static'. But we are always researching more, and gathering opinions. If you have thoughts on how that feature would be beneficial email us at info at goodfoodjobs dot com. We are always happy to consider new features that will be of use.

Q:
Hi! I'm a soon be graduate of the University of Michigan. I have lots of non-profit experience and am looking to work/study sustainable food systems? Any suggestions for my next step?

A:
Congrats! We always encourage folks to get out there and try some things before committing the extra funds/time to graduate study. Summer is around the corner and it's the perfect time to take an internship, just to get some exposure and meet some people in the food world.

Q:
I am interested in food.. but I was a Sociology Major! What would you suggest for someone who is just getting into this?

A:
Explore, experiment, try new things. Don't be shy or hesitant, just get out there, in big or small ways, and in short term stints if you don't have the funds/certainty to make a longer commitment.

Q:
How is everyone doing?

A:
Lots of questions in the queue! We're psyched.

Q:
cover letters! can you give a word or two on how to best write one?

A:
I'll try to keep it short, just like a cover letter always should be! Stick to three short paragraphs at most, sometimes the best cover letters are only one paragraph...Speak from the heart - ignore all the formal HR examples you've every looked at, and say something personal and attention-grabbing. And don't forget to praise the employer in equal or greater measure as you sell yourself - it's not like dating, you don't have to hide your feelings. Tell them how much you want to be with them!

Q:
Tell us about teaching at Sterling College...

A:
It's an incredible experience. Sterling is not your average college, and I truly appreciate the hands on approach that they have. It lends itself to a lot of creativity in the classroom. It's also just an incredible community of like minded folks that all feed off each other (pun intended).

GASTROGNOME	Taylor Cocalis & Dorothy Neagle Co-Founders Good Food Jobs
Location	Greensboro, VT & Brooklyn, NY
Website	www.goodfoodjobs.com
About	Taylor & Dorothy founded Good Food Jobs – the first online job search engine designed to link people looking for meaningful food work with businesses that focus on sustainability and food culture. The site, and the accompanying gastro.gnomes blog are used to educate people about the multitude of ways one can embark on a food-related career – one that is satisfying, empowering, and beneficial to others.

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