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TECHNICALLY, IT'S TRUE . . .
we started investigating colleges in the last century. Still, it's awe-inspiring to see how far food-related educational options have come in the last two decades.
When I was considering college, there were two choices: culinary school or food and beverage management. By the time I entered grad school, I matriculated into the first year of the Master in Food Culture and Communications at the University of Gastronomic Sciences. Now there are - thankfully - a whole host of both undergraduate and graduate degrees that reflect the breadth and depth of food-related jobs outside of the restaurant kitchen (many of which you can find on our Education page). And not just your typical degree programs, but a vast array of opportunities - many that might not seem obvious - to expand your skills or interests.
We're curious to see what the next 20 years hold for the food world. One of our hopes is that as people continue to see folks in the generations ahead of them make their living as food writers and makers and educators, focused on the health and wellness of humans and animals and the environment, we'll see a whole new wave of people get into the world of food - both personally and professionally.
As we've always said, if eating is something you have to do multiple times a day, might as well make that time enjoyable.
Cheers,
Tay + Dor
Co-Founders, Good Food Jobs
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tidbits...
what we’re reading / listening to / watching / noticing / thinking about / captivated by this Tuesday…
A Career in Food? There's more on the menu that you might think (and scholarships!)
After you have exhausted what there is in business, politics, conviviality, love, and so on — have found that none of these finally satisfy, or permanently wear — what remains? Nature remains; to bring out from their torpid recesses, the affinities of a man or woman with the open air, the trees, fields, the changes of seasons — the sun by day and the stars of heaven by night.
-Walt Whitman
Our unofficial food-related education started with the words of Ruth Reichl. We couldn't be more thrilled to dive deep into her latest memoir about her time at Gourmet magazine (RIP). Even the first chapter unearthed this gem of an article she wrote in 1996 about working in food.
got a tidbit? drop it here for us, and you just might see it in next week's newsletter.
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