It goes without saying that we're automatically obsessed with women who have access to great dairy, but, objectively speaking, Maureen's worth her weight in chevre.  Plagued by the myth of the "traditional career path" she put her Business Management degree to good use at New York Life Insurance, but when she couldn't deny her fondness of food any longer, Maureen enrolled in the 3rd graduating class at the French Culinary Institute ('90).  She worked her way through various kitchens until she realized that she wanted a more steady schedule, and she snatched up sales job at D'Artagnan, educating chefs about the superior production and final flavor of the products she represented.  7 years in sales there gave her a firm foundation for her current good food jobs at VBC.

What attracted you to a good food job?

It seems like the food industry gets in our blood and is impossible to shake. I was the child who spent all my time in the kitchen with my mom, grandma and aunts. I have always felt most centered around food and can't see myself working in another industry.  I ended up in sales accidentally when I was doing pastries at a club which closed during July & August. I decided to work at D'Artagnan, a  specialty purveyor,  for the summer and I ended up staying there for seven years.   The schedule suited my changing lifestyle and I found it challenging and exciting to put my culinary background to a different use.  Working with Vermont Creamery is really my dream job-it's the whole package-great owners, amazing product line, a perfect mix of independence  and team work and ahead of the curve in the sustainability model.  They always ask me at my annual review "where do you see yourself in 1,2, 5 years ?" and I always panic and say, "what do you mean?"  It's not that I don't have other goals and ambitions, it's just that I love VBC.

How did your previous work or life experience prepare you for a good food job?

I had a job in college at a marketing research company where I called homes randomly and asked people to complete a survey with me about various products. I know I know, yes, I was that person who called you during dinner but I was a very poor college student!   This job is probably the one that has best served me throughout my career because it isn't easy to convince folks to talk with you and I developed a few good skills, including smiling while on the phone-it just comes across in your voice and makes things happen.

Also, cooking is the ultimate multi-tasking university.  You get into a zone working in the kitchen and can be aware of many things happening at once and know which requires your attention at the moment while remaining calm.    Sales requires a heightened awareness of so many facets (your customer's needs, the marketplace, competition, cost, profit, sales goals, product development, product awareness, problems that arise etc) at all times and being a good multi-tasker enables me to do my job well.

What advice do you have for others in search of a good food job?

Be flexible and creative. Try all different aspects available within the industry and don't get discouraged. It truly is an industry so varied that you will find your place within it, if you are open to the possibilities.

If you could be compensated for your work with something other than money, what would it be?

I better say cheese!   I think I'm really happy and that's what I have found that keeps me in this industry.