What attracted you to a good food job?
I began yearning for a situation where I could contribute something of real value to the world, and connect with others in a meaningful way. After working in fashion as a textile designer for many years, I felt burnt out and unfulfilled. I had developed bad habits and wasn't taking good care of myself. I realized I could only begin by cleaning up my own act, and found balance through yoga, healthy home-cooked vegetarian meals and meditation, among other things.
I always knew I loved to eat, and have enjoyed cooking since high school. Food became a major part of what I share with others after I studied at the Institute for Integrative Nutrition and started working as a holistic health coach. I passionately believe that cooking at home, by yourself or with loved ones, is the best way to eat. Although I also enjoy eating out, I believe food that we prepare for those we care about is filled with love, in a way food prepared by a stranger in a restaurant could never be. Cooking at home is also the best way to control intake of salt and fats, as well as to be vigilant about the quality of ingredients, especially if you choose to eat animal products.
I am passionate about eating local, seasonal, and organic foods, and what better way to ensure that than by buying the foods and preparing them yourself? I know many people think that menu planning, shopping, and cooking are overwhelming and impossible in their busy life, but I want to show them that it is actually easier and more fun. That's one of the main things I try to communicate in my cooking classes, workshops, and with private clients. I also hope to connect people with where their food comes from and get them to care about the farmer who grows it, or the land where it grew. I encourage them to see how everything is connected, and that our food purchases cast a vote in the world of commerce.
How did you get your current good food job?
It naturally evolved over time. Because I am primarily self-employed it wasn't like I answered a want-ad?I've just gradually built my work up to the lovely mix it currently is. It all started when I trained to be a yoga teacher and then became certified as a holistic health coach one year later. Soon after, I created my business, Sarah Wilhelm Wellness, where I work with individuals and groups primarily around the topics of nutrition and yoga.
Supporting local farmers is of utmost importance to me, and I have written for Examiner.com as a farmers' market editor. I was a farm apprentice at Eagle Street Rooftop farm in 2010, where I learned about urban organic farming methods from Annie Novak. This past spring I taught a 6-week course on gardening to 4 year-olds at the New York Botanical Garden as another avenue to share my passion for healthy foods with a younger population.
As I built my website and started to reach out to others as a health coach and yoga teacher, opportunities started to come, one of which was the chance to work with Maria Gray at The Garden. I have partnered with her to host several weekend retreats in Beacon, NY where I work as the chef, in charge of all menu planning, cooking, and leading cooking classes for the guests. She is passionate about sharing healthy organic foods with others so is a great person to work with. Also I have a workshop coming up soon at Element Natural Healing Arts in Brooklyn, called Yoga & Dinner on the Deck. I'll be leading an open-level vinyasa yoga class indoors and then we'll move out to the deck to enjoy drinks and a seasonal vegetarian meal I've prepared. It's such a great way to share my two loves - yoga and food - with others in one place!
How did your previous work or life experience prepare you for a good food job?
By working in a corporate job in a very conventional manner, it prepared me to embrace the unconventional! I went from a two-word job title - textile or CAD designer - to a too-long-to-count one, and I love it! I definitely have my routines, the yoga classes that I teach every day, but I relish that within each day there can be such variety in who I encounter and what I experience. Some weekends I am upstate cooking on a retreat, others I am in the city teaching yoga classes, meeting with private clients, and offering cooking classes or workshops.
My previous work in the corporate world for several big fashion companies made me see clearly what I don't want. It woke me up to the fact that a job can and should be one's life's work, a true extension of what a person is most passionate about. A career in that industry could be totally satisfying for some, it just wasn't for me. Only by doing work that is a true reflection of self can we contribute most effectively to the world around us. Nothing is more rewarding than having a student come up after a yoga or cooking class or retreat and say that I made a positive impact on her life.
What advice do you have for others in search of a good food job?
My advice would be to embrace low-paying jobs or internship situations if at all possible. It has been my experience that these can be the best places to start, which then lead to bigger things. It can be hard to get by on a small income, but often if you invest some time you will reap a big reward in experience and connections. If you follow your passion and pay attention to opportunities that arise, I firmly believe that everything will eventually fall into place. The more you get involved, the more people you meet and the more chances to hear about new opportunities.
If you could be compensated for your work with something other than money, what would it be?
Local organic farm produce would be wonderful compensation! Also a great place to live, close to nature or on a farm. Getting paid in time would be nice too. If there was a way to be granted an hour of free time to spend in pure enjoyment and relaxation for every hour or two worked, that would be heaven!