The thing about hand-picking each person featured on the blog - and each job that gets posted on goodfoodjobs.com - is that we can honestly say we admire each and every one of them. And occasionally there comes a job that sounds so appealing, we have to admit we're jealous (or, in the case of available jobs, we have to restrain ourselves from applying to them!). Martine is the lucky subject of our envy this week, as the woman who edits the shop at food52.com. Her creative prowess is enough to turn you green, but her story of following an instinct to jump into something for which she had little experience should convince you that with a little effort, you could be occupying your own dream food job.
What attracted you to a good food job?
Growing up in a multicultural (French, American, Mexican), trilingual family, I suppose it makes sense that food would somehow play a role in my work life. After language, how else do you absorb culture but through its cuisine? Our diet was a United Nations menu of creme caramel, quesadilla tuna melts, daube de boeuf, and anything else that inspired my parents. They had dinner parties all the time, and my sisters and I were prep cooks, sous-chefs, dishwashers, and coat check girls.
I was one of those kids who daydreamed in class, and spent most of my time doodling. I would write and illustrate books, even creating menus for breakfast in bed. I would draw dinosaurs drinking ice cream sodas through striped straws, and mold elaborate cakes out of Fimo for our dollhouse. It's funny to think how long design and food have obsessed me! Back then, it didn't appear those activities would amount to much.
How did you get your current good food job?
I met Amanda Hesser (co-founder of food52.com, along with Merrill Stubbs) a few years ago, through mutual friends. I don't think Amanda and I ever talked about food or work-our friendship was cemented entirely on Twitter, through a mutual love of technology and tea.
A little over a year ago, Amanda and Merrill announced they were looking for freelance writers for food52, and on an impulse, I threw my hat in the ring. I don't know what I was thinking-I had neither official writing nor professional cooking experience! I had a blog, I'd penned a few articles online, nothing legit. But I just loved the site's ethos and wanted to contribute in any way that I could. Before I had a chance to change my mind, I hit "send" and emailed my cv. When I finally met with the two of them, they had already very cleverly decided that with my design background, I would make a good Shop Editor, so they offered me that role. And here I am.
How did your previous work or life experience prepare you for a good food job?
My experience as a graphic designer has been an amazing prep for my job as Shop Editor. Amanda and Merrill were right! My training has been a boon when it comes to identifying nice form, scale, texture, and being able to create order out of chaos. Like all designers, I'm an inveterate researcher, and I love to sniff out new products, trends, and technology. I'm also one of those people who spends way too much time following fads and gossip in fashion, film, literature, food, music and travel. I swear it all comes in handy!
Design is as much a social science as an applied art, actually. You don't just make things pretty-you listen to people, observe behaviors, look for patterns, and study material culture. This means that I select items for the food52 shop that are unique, mesh with food52's spirit, and anticipate users' desires. The food52 community is super engaged and opinionated, and its users are veritable idea hamsters.
I don't know if this is a family characteristic, or a social science nerd thing, but when I travel, I always take note of local customs, and check out regional specialities and crafts. I love experiencing the soul of a place, and I go out of my way to see or taste whatever it is that makes a locale famous. This is how I discovered the world's largest ball of twine (Cawker City, Kansas); the Kentucky Hot Brown sandwich (Louisville); the proper glass-filling technique for cider at a Basque sagardotegi (Bilbao); a store devoted to every type of accordion imaginable (Paris); and how ordering "Christmas" indicates you want both red and green chile sauce on your enchiladas (New Mexico.) Somehow, it all makes its way into the food52 shop.
What advice do you have for others in search of a good food job?
It's important to have a clear idea of what you want, but also remain open to new experiences. Being super focused is great, however rigidity closes more doors than it opens, so be flexible! Every job and interaction-no matter how menial or challenging-has the potential to bring you closer to your goal. Stay humble and befriend the smart people.
If you could be compensated for your work with something other than money, what would it be?
International travel.