There is much discussion of attending cooking school - its benefits and drawbacks, its prestige, etc. - but it's not so often that you actually meet someone who founded one. Jodi got hooked on the idea of teaching people how to cook, and she managed to build that passion into an entire institution dedicated to the culinary arts. And it's all happening in San Francisco, one of the greatest cities - not just for food, but for many other things, on the continent.
When did you know that you wanted to work in food?
I grew up in Seattle, surrounded by a family of avid home cooks and grandparents who were fishmongers. Discussions of what we'd make for the next meal were commonplace my entire life. My love for food eventually took me to Italy where I was able to study with Giuliano Bugialli. It was on that trip, in his kitchen, that I had my "aha" moment - I realized teaching cooking could be a job and it was absolutely the job I should be doing. He'd shown us how to make the most simple panzanella salad - no recipe, just lots of tasting until it was 'just right', and I was hooked. I promptly quit my technology job, moved to San Francisco to go to culinary school, and almost 16 years later, I haven't looked back.
How did you get your current good food job?
After graduating from culinary school I spent a bit of time in restaurant kitchens, but always knew I wanted to get into teaching. I was hired by Tante Marie's as a teaching assistant, working for my mentor Catherine Pantsios, who'd been my chef instructor at school. Shortly afterwards I began teaching my own classes, which lead to a 14 year career at the school, teaching both professional and recreational students. I always knew I wanted a school of my own and finally took the plunge about 2½ years ago, utilizing my teaching background and prior business knowledge to build what is now San Francisco Cooking School. I had a lot of help from chefs and food professionals around the city as I developed the programs here - their support has been unwavering and so vital in building a business that really thrives on what's happening here in food today.
How did your previous work or life experience prepare you for a good food job?
Working with Catherine Pantsios I learned what it takes to execute a successful culinary program. I also have experience ranging from working the kitchens of the Food Network in New York to recipe development for Bon Appetit, as well authoring multiple cookbooks for Williams-Sonoma, including the popular "Cooking from the Farmers' Market" and "Panini." These all tie together into the food career I always dreamed of - in the food city I love!
From these years of experiences, I was ready to flesh out my own ideas for a new anchored institution for culinary and pastry arts education that reflects the innovation and talent that is so prevalent in the Bay Area food community. I was able to bring Catherine Pantsios on board as our director of Culinary Arts and the talented pastry chef Nicole Plue to direct the Pastry Arts program. I'm proud that we have a cooking education that cannot be taught anywhere else.
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
The rigor of the food world has never deterred me. Working as an extern right out of culinary school wasn't easy but I found myself loving it more than I'd ever imagined - the pace, intensity, and total sense of closure each day made me realize that my love for feeding other people could definitely translate into a career.
What can you identify as the greatest opportunities in food right now?
Well, I think the greatest opportunity is the fact that there are so many opportunities. When I went to culinary school, I remember getting strange looks because I wanted to be cooking teacher and everybody else was headed to restaurants. Today, there is a plethora of opportunities as a corporate or private chef, catering, food artisan, food media and all manners of food entrepreneurship. Recognizing these career pathways and giving our professional students a broad exposure to what's available was as one of the founding principles of our school. Or, if you are already a food professional, now is an exciting time to take stock of your skill set and passions, and consider what new opportunities are now available to you to explore.
If you could be compensated for your work with something other than money, what would it be?
Easy - Dungeness Crab!