We're always trying to highlight unique work situations that inspire people to think beyond the typical Monday through Friday, nine-to-five lifestyle. This time, we're also encouraging you to consider having many different, but related, jobs. Amy is an author, yes, but she's also a cook, caterer, educator, consultant, etc. Might you be a little afraid of not being able to answer the question 'So?what do you do?' in under 30 seconds? Let Amy's story give you courage.
What attracted you to a good food job?
I came of age as a chef at the same time the farmers market blossomed and shopped there as a caterer, specializing in farm-fresh food long before it was in vogue. When I moved to New England from NYC it was, in part, to be closer to my food source. There I met and began working with farmer Robyn Van En at Indian Line Farm, who become the founder of the North American Community Supported Agriculture movement. And so I was able to combine social justice with my interest in the best food imaginable. You can read more about my journey in my book, The Locavore Way, and in my online bio.
How did you get your current good food job?
That's kind of a complex question as I still do so many things, here in New England and around the country - write a local food recipe blog, author farm to table books, cook with local foods, lecture and run workshops, consult with schools and non-profits, develop recipes, work as a private chef, event coordinator, etc. In short, I work for myself and take jobs and manage projects as they come in. I'm happy to speak with anyone interested in pursuing a good food job.
How did your previous work or life experience prepare you for a good food job?
All of my work has built on itself. I have learned as I worked and am always learning more! My work as a gardener helped me understand fresh; my work as a caterer helped me understand how to work as a team and to organize large and small educational and fundraising events; my work as founder of a farm-to-table initiative helped me coordinate projects, write grants and galvanize volunteers; my work as a farm-to-school recipe developer helped me better understand how to work with schools; my work as an author helped me articulate farm and food issues to reach everyone; my work as a non profit director helped me to consult with other non profits and help them achieve their goals; my work as a teacher helped me give dynamic lectures??
What advice do you have for others in search of a good food job?
Go where your passion leads you, but be sure to acquire skills along the way. Stay open. Unexpected jobs may lead you to new heights. Be patient.
If you could be compensated for your work with something other than money, what would it be?
I've been amply compensated by watching this good food movement grow! I'd love to reach more people with my books, lectures and various skills. But essentially, I love my work.
To hear even more from Amy, listen to this recent interview.