Good food jobs. :: Livechat

Q:
What are your thoughts on the local food movement and how do we organize our local growers and producers into a united front to their local community? Do we need new outlets for them outside of the somewhat outdated farmers market concept?

A:
Take a look at who is doing this well. Farmers need to be more savvy - they hate the idea of marketing, but it is their friend. Farmers needs to recognize what it means to understand a market and then position themselves so they provide what the market wants. The more collective they are, the strong the message and more mileage they will get.

Q:
What's the single biggest mistake people make in interviews. I want to be sure to avoid it!

A:
Biggest mistake: "I could learn so much from this job". It is not about what you can learn, but what you can CONTRIBUTE!!

Q:
What's the best way to break into the restaurant industry?

A:
Do whatever job they need. DMO (Dish Maching Operator)? I've been a great DMO. And soon, that job became something more in the kitchen. Work ethic is what folks want to see. Coming in and filling a shift. Having a good attitude. Doing a job without being told. Asking if you can try something else on your off-hours to get a feel for a different position.

Q:
You seem like an adventurous spirit that has reinvented your career many times over. What's in store for you next? What do you have planned for the next few years?

A:
Well, in October I'm going to Cambodia to volunteer for EGBOK, a nonprofit that helps young Cambodian adults learn hospitality skills. My goal now is to be of benefit to people.

Q:
Working for a business/organization vs. starting your own venture. You've done both. What do you prefer and why?

A:
It has depended upon the people. Once you've worked independently it is hard to work for "the man" as it were. But, when the company has been great, it's been awesome to have mentors and a shared vision. It is such a personality-driven preference.

Q:
If you could start your career all over again, where would you start, knowing what you know now?

A:
Most of it I wouldn't change. I started by being a chef on a schooner in the Virgin Islands and then went to Wyoming to work at the Grand Tetons. One thing led to another. I have loved the journey.

Q:
Were there any point in your career that made you want to call it quits on food?

A:
Well, I haven't always been directly involved in operations. I'm getting tired! There are many jobs that involve food but not the production or manufacturing of food. Food is my way of showing my care for people. However, I have had jobs where food specifically wasn't the focus. Last fall I went around the world with Semester at Sea as their adult life long learning coordinator. But I did do food adventures, I admit, in all 14 ports!

Q:
What are your thoughts on taking on a low paying internship after completing a Master's level program? My career advisor's advising against it because it shows future organizations that I'm willing to accept less pay than I "deserve" with the degree I have, but I feel that the experience, skills gained, and connections made will be worth while. Thank you!

A:
I have a friend (who drives a Lexus and her husband drives a Mercedes) who said to me "I think it's great you don't care about money" and I thought, I don't? Money has never been my engine or focus. I do fine thank you, (no donations requested) but it's the jobs that fulfill me. If the money is the driver, you are going for a ride that isn't very enjoyable because you will never have enough. Be confident that if you do what you love well, the opportunities (and money) will follow because you will be valued.

Q:
Food: a trend that will peak and decline or here to stay?

A:
Rather philosophical for this exchange. We need it. We love it. It ain't going away, however, how we deal with it continues to fascinate. Food is so much more than sustenance. Don't get me started.

Q:
I am currently a college student who is interested in sustainable food. I have the urge to take a year or two off just to travel and work on farms, but everyone keeps telling me that I should finish out my years in college. As a former college professor and career coach, what do you think? To me it seems wasteful to spend SO money on a degree that I might not use if I work in food / farming.

A:
Parents don't like what I have to say. College is a precious commodity - a gift. It is not summer camp. Older, more experienced students often do better because they know what they now want from their education. They become advocates for themselves and own their education. That said, I'm in support of taking that time off. However, if you get distracted by shiny objects and don't go back, realize it is a tough world and whether it is fair or not, a degree can open doors that non-degree folks can't get through.

Q:
I am a 23 years old and looking to start a future and career in advocating the importance of sustainable and real food. I am passionate about wellness and making a difference in people lives. All the while promoting the importance of how choosing the right foods directly effects individuals' well being and overall happiness in life. Do you have any guidance in going about starting a future in the sustainable food world? Kudos to you and your successes, it is an inspiration :)

A:
Thanks for the kudos, I have a few years under me! :-) I'm a big advocate of getting your foot in the door of an organization that shares your values. Doesn't need to be glitzy and big, but the values are the same. You will then have the beginning of a community from which you can grow. Volunteering is key. Find the groups that share your beliefs. Volunteer and do what others won't. People notice.

Q:
What can people do to prepare for an information interview? What questions should we ask? There are people I'd like to meet and talk to, but I don't know where to start and don't want to come unprepared!

A:
First - research the person. Then ask them questions about their career path. How it started. What was most valuable when they began. What would they do differently? What delights them the most about their job and what do they like the least? How did they build their network /community? What organizations/associations do they belong to? If they were to start again, what would they do differently?That's a beginning.

Q:
What do you think about graduate programs in Food Studies that are relatively new - ex: Chatham University in Pittsburgh. Should students be sticking with the known programs like NYU and Boston?

A:
I think what a student puts into the program says more than the program itself. Ask yourself what you want your story to be when you graduate and then make that happen. Find projects that force you to meet people in the industry when you are student and then you have a network of contacts who know your value before you graduate. Independent studies are ideal for this. The resources of a school are paramount (Alumni access, libraries...).

Q:
What are your thoughts on finding a job in a new city? Can it be done from your current city, or should you move to your new city and start the job search there?

A:
The more exploration you can do in advance, the better. Set up a network of people/places/organizations. But don't be discouraged if you don't land a job before you move. You'll have the network to hit the ground running.

Q:
I have been in marketing communications for six years for both consumer products and special events, but would love to transition into a similar role in the food community. Other than being married to a chef (which sparked the passion!), I don’t have a lot of professional food experience. Do you have any advice on a good first step to help me enrich my food knowledge and better market myself in the food world. Thanks!

A:
Enrich your food knowledge. That shouldn't be hard and you probably do it daily and don't realize it. Make a project for yourself that is food related. You decide what that is that will allow you to thrive in what you want to do. Learning is key. I have done more food projects than I can count. I gather information and then produce some type of deliverable - recipes, commentary, whatever. But build a portfolio that has tangible documents.

Q:
I firmly believe in thank you notes, but this day in age is it more effective to send them via email or snail mail? I always love a hand written letter, but I am afraid they will think I forgot if they don't get something instantly like they can via email.

A:
You are quite right, especially with people who travel alot. Depending upon the situation, an email thank is fine but if you can find a card that really would resonate with the person, I would follow up with that as well. There are such cool cards out there now, find one that fits the person's personality. I admit, I make my own with my photos. That a little glue and I'm good to go.

Q:
How important is "knowing someone" at the organization you hope to work at? Sometimes I feel that if I don't know anyone at the organization to vouch for me, my application is looked over, even if I'm qualified and passionate about the position. Thanks!

A:
It is true. Having someone who knows you (or a few degrees of separation and someone can endorse you) is ideal. That said, see about finding someone who does know someone at the organization. People need to reach out and ask friends and family members if they know someone who might know someone. It is a bit like a treasure hunt. You'd be surprised what you will find if you keep talking to people. The world is smaller than we realize.

Q:
I conduct a lot of informational interviews, but find that in general folks don't come prepared. I really want to be of use to them, but how can you get people to prepare in advance so as to not waste your time?

A:
You are speaking to the choir. Amen. I agree. People don't realize they get one shot and need to be prepared. The most disrespectful thing someone can do, is be unprepared. Best to coach them as to how you can be of best benefit. Guide them with what you expect them to do before you speak with them. They dont' mean to be rude...sometimes just a little clueless.

Q:
Wondering how to position myself for a job or create one where I can take generalized knowledge, about creating simple delicious meals, snacks, and promoting 'healthy' eating. I am lost as to how to market myself since I have no formal nutrition or cooking certificates.

A:
Rather than location location location when it comes to real estate, I will repeat, research. Find people who are doing what you want to do. Do a competitive analysis that forces you to evaluate what appeals to you and what doesn't between the people you find. I don't know your community, but tap into it. Religious Communityi? Fitness community? Children's Community. Find a market and customize what you do for them. It will grow from there.

Q:
I am a college student graduating this coming May and am looking to enter into the food industry doing some sort of food justice work…or at least I think that’s what I want to do…but I don’t really know where to begin! Do you have any advice about what types of entry level jobs or opportunities might be out there and where to find them? Are there any that you think would, in particular, help one to prepare for graduate studies focusing on food systems or food policy?

A:
There is something I like to refer to as due diligence. It's a journey and time in a library is called for. Read articles in the paper - the library will have access to lexis nexis and other search engines. Search for food justic and read articles See people who are quoted along with their organizations. Keep track. Do the research and then contact people and ask for 10 minutes of time. The more you know, the better a response you will have. I call it free falling when I'm in a library and give myself a good 2-3 hours. Get a cup of coffee and start!

Q:
I am starting a MA in Food Studies at NYU (part-time) this fall and will be looking for part-time and full time jobs. How would you suggest letting them know I'll be a student part time and may need some flexibility in the job? In the cover letter? At the interview?

A:
The resume should indicate you are now in college. That should be enough. In an interview, after you have wowed them, then talk about how you can be of best value as you balance work and school.

Q:
I am in Canada, though most of the jobs posted here are in the US. What should I do when applying for jobs that don't specify US applicants only? Should I just proceed and see what happens after they have contacted me? Or is there something I should mention in my cover letters? Thank you.

A:
Rather than waste your time (or the potential employer) ask if you are eligible for the job. They will appreciate it and you will find it will only speak volumes about your own sense of respect and honesty. You can then ask, if they know of other folks hiring where our good neighbors north are eligible!

Q:
I worked in the restaurant industry for 10 years. Then I went back to school for business and sustainable tourism development. I have always hoped to blend this in with my love of food but now I have an unrelated office job to pay the bills. What are your thoughts on the order of a resume? Stick with chronological or move relevant volunteer experience to the top? There is so much advice out there it is hard to know what the best approach is.

A:
If you are have worked for 10 years, I would go with a functional resume if you want to get back into food. See how skills that you use now, however, are still applicable, and valuable, in where you want to go. Don't downplay what you do now - it is an opportunity to show you provide value in whatever is before you.

Q:
When I apply for a job I want to show that I am passionate about the food field, not just what specific jobs/skills I have. How do you recommend incorporating things like homecook, go to farmers market every week, read about current food issues, etc.?

A:
That is all about storytelling. Incorporate what you do to keep happy with those references. You may also want to write a blog (I know, they get tiresome now) but it can be a public journal of your thoughts and activities. It gives you a voice for you. You can also do something creative...a comparative analysis of vendors at the market and who you see doing the best job selling food. Do things that take action from you rather than being passive.

Q:
What was your first food job?

A:
That was decades ago. My goodness. Working in a cookingware store during college. No wait. Bread baker on Martha's vineyard.

Q:
I just graduated from a pricey four year college and I feel pressure to get a 'real job'. How can I tell my family and friends that I am opting for an hourly job in food?

A:
Well, justifying that tuition for an hourly job is hard and folks just want the best for you. Remember that. But have a vision as to where you want that job to take you. It is a stepping stone, not an end-all. AND...remind people that it is not necessarily the job they should be concerned about but what you do with that job. Knock any job out of the park with your ethic and passion and it will lead to opportunity. They have to trust you on that. That is all you ask.

Q:
I have been conducting informational interviews and some are solely through email. How long would be appropriate to carry out the email exchange and how do I know when to end it and send a final thank you? I have many questions and am afraid of over bombarding them or pushing my welcome.

A:
You are so right to be mindful of not overstaying your welcome. I'm not a fan of email informational interviews. Too much room for misinterpretation and becoming tedious. Think of trying on the phone for 15 minutes. Your tone and picking up on their tone, can offer you more guidance as to how to proceed with the conversation. Email - it can be treacherous. Limit questions to 6 or so.

Q:
Of all of the food related jobs that you have had over the years, which was your favorite?

A:
Too hard to answer. I've had 43 out of 150 food jobs listed in Irena Chalmers great book on food jobs. Providing unanticipated value whatever I do has been great. Okay, one job I loved. Being a chef for kids.

Q:
I've been on a lot of dead end interviews lately and I'm losing steam. What's your advice for dealing with lots of rejections?

A:
Take a deep breath. It can be a drag and hit the ego and hammer the enthusiasm. But this is a marathon, not a sprint. If you can ever find out what would make you a better candidate (vs. demanding why you didn't get a job) can be helpful. Think of Eleanor Roosevelt - no one can make me feel inferior without my consent! Looking for a job is a job. Resumes are only the first step in the process.

Q:
I'm a food scientist with an advanced degree, looking to find a great food job? Any ideas where the major opportunities are right now?

A:
A food scientist who knows food would be a very high appeal. With the local food movement being what it is, value added products are becoming more attractive but not many people know how it is done. If you want a big food company job, then know food from a more culinary position. Differentiate yourself. Look at the RCA organization (Research Chef Association). Join up!

Q:
I am currently a paralegal with a background in sales and a major in History. I am looking to get into the food industry somewhere. Do you have any advice for marketing my background to get my foot in the door somewhere?

A:
Sure thing. Think about what assets you bring to the job that would benefit any job. If you are a fast learner, then persuade someone with the stories you tell, that you can learn quickly. People can teach you basic skills, but they need to know if you have the qualities they want in an employee.

Also, think about what you do that persuades a listener you have the passion and interest in a job. What do you do personally that is active (vs. passive like watching TV).

Q:
I am currently searching for a job and going on a bunch of informational interviews. Am I expected to pick up the tab?

A:
Indeed you are! Don't have lunch, have coffee and a muffin! People are giving their time and insight on your behalf. The least you can do it pick up the tab, followed by a sincere thank you note.

Follow up a few weeks (or months) later, letting them know that something they said (or recommended) has helped you along the way. Show appreciation - it will make their day. Be true to your word. Nothing is worse that false flattery - one can sense it immediately. Remember, an information interview is the opportunity to build a relationship...slowly. There will be time when you can be of benefit to that person - find that moment!

Q:
I applied for a job, but I haven’t even heard back if they received my resume. I don’t want to seem over eager, but what should I do? Do I write to confirm that they got my materials? If so, how long should I wait?

A:
After a week, you can drop an email and politely ask if any additional information might be helpful at this time and that you look forward to hearing back from the company. Write an email like a formal letter. Don't be casual in your tone.

Start the email with Dear or Greetings. Many times people leave out the "tone" of an email, creating opportunities for misinterpretation (that is, you might sound pushy without meaning to).

Q:
I was always under the impression that I should dress up for an interview, but what is the proper protocol for interview attire in the food world – particularly for places that don’t require you to dress formally for the actual job?

A:
I am no fashion maven and I have learned the hard way. Too often I would dress "under" and feel woefully out of place. It is always best to dress a little more formally than you typically would. It shows respect to the person with whom you are meeting.

Even if you are looking for a job as a DMO, you arrive in clean pants and an ironed shirt. It conveys respect and persona pride. Second hand stores (e.g. Salvation army) often have great finds.

GASTROGNOME	Barbara Lang Career Coach The Etiquette Factor
Location	Ithaca, New York
Website	www.theetiquettefactor.com
About	Restaurant owner, university lecturer, career advisor, Napa Valley winery culinary director, bread baker and schooner chef are just 6 out of the over 40 jobs Barbara has been involved during her 35 years in the food industry. Most recently, career coaching and educating people on how to best present who they are, has been Barbara’s focus through her company, The Etiquette Factor.

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