Annie and Carlin are perfect examples of how unique non-food-related skills can be applied to a good food pursuit. We had the good fortune to meet this dynamic duo at the Basis Food Festival in September, and it was love at first sight. Though we soon discovered a mutual zest for good food and how it can connect people, we were instantly taken with the simple beauty of the food wheels that they've created together. Whether you appreciate beauty more than function is of no consequence, because the food wheels satisfy both qualities with ease. Find out how the stars aligned for them to create this amazing tool.
What attracted you to a good food job?
Since we are both transplants from other parts of the country, we wanted to feel the connection to the greater landscape of New York (beyond the city limits). We love food and feel excitement when something new arrives at the market each week. It was also very important to us to consider the seasonal and ecological aspects of food and foster support for the local growers.
How did you get your current good food job?
We met at a food conference in the Berkshires and shared an excitement over the local & seasonal food movement. Carlin's background as a Private Chef and Annie's as a Graphic Designer fit well to inspire us to create a culinary tool that was both useful and beautiful. Once we fleshed out the concept and defined our roles, we formed a business partnership.
How did your previous work or life experience prepare you for a good food job?
After 14 years working as a Private Chef in both San Francisco and NYC, Carlin found that she was spending an immense amount of time at the farmer's markets around the city. Her menus began to be dictated by what was seasonally available. Annie discovered the wonders of what shopping at the market had to offer and felt excited by the possibility of cooking more seasonally from her weekly shopping trips. Creating the food wheels ensured that Carlin had a project that kept her focused on food and took her out of the kitchen and Annie was able to design something in an area about which she felt passionate. We each still maintain work outside the scope of our food wheel business, continually inspiring ideas for future projects.
What advice do you have for others in search of a good food job?
Combine your talents and professional background with your passion for food. Discover where your passion and the earth's needs intersect.
If you could be compensated for your work with something other than money, what would it be?
Local seasonal produce!