We have always wanted to tell the small stories, the ones that make a big difference. We often profile people whose job, or company, you've probably never heard of. But even when we interview someone like Anthony, whose resume is enough to intimidate any of us, we find ourselves drawn to the humbler details, like the simplicity of growing up on a farm, and it reminds us that every story is small in some way.
When did you know that you wanted to work in food?
I suppose the day I was born on a farm. Chickens mainly, but my childhood home was also surrounded by sweet corn (non-GMO) and tomato fields. Growing up in an Italian farming family we grew, cleaned, and cooked our food as a family, as a community. Food, and a great care for it, was part of my childhood and family home. I could not have gone any other direction. Working in food was the easy answer for me - knowing exactly what type of work took a bit more thinking and organic progression.
How did you get your current good food job?
I first became aware of Natural Gourmet Institute (NGI) when the founder, Dr. Annemarie Colbin, spoke at TEDxManhattan. Not paying too much attention to the organization, Dr. Colbin's message of eating food that is whole, organic, local, seasonal, and sustainable resonated deeply with me. It was when the non-profit I help lead (I am the Chair of Slow Food NYC) was selected as a charitable recipient by Natural Gourmet Institute that it all fell into place. Dr. Colbin's message and Natural Gourmet Institute was now on my radar. A few months later, a friend told me about a job posting on Monster.com for NGI's CEO position. The rest is history.
How did your previous work or life experience prepare you for a good food job?
My education (B.B.A., M.B.A., and Le Cordon Bleu Paris culinary degree) helped to lay the foundation, but it was my work experience that helped me achieve my current position. As a farmer, I understood what it means to tend the earth's resources. As a manager for Pepsi and Frito-Lay I learned food safety, high-volume production, and distribution. As a line cook and educator for food entrepreneurs, I learned what one does once they get ingredients. Through these experiences, I have developed a well-rounded food background that has positioned me to lead a culinary and educational institute.
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
Building a career requires a lot of networking. At first I was a bit timid to walk up to someone and introduce myself. I had to learn to get over that. Building a career also requires you to always show up. You never know when you will meet that person or be given that opportunity to advance your career. This can be tiresome, there were times that I thought it would never come together. But, I had the perseverance and courage to keep showing up.
What can you identify as the greatest opportunities in food right now?
Today more than ever, people want good, clean, healthy food. The biggest opportunity I see is helping all New Yorkers, or Americans for that matter, gain access to wholesome, nutritious food no matter their zip code. Moreover, I see a big opportunity for institutional food service entities to redefine how and what ingredients they procure and for them to rethink the healthfulness of the food they offer.
If you could be compensated for your work with something other than money, what would it be?
The attraction of passionate people. I have to say, I think I already receive this compensation. My team at NGI and my fellow board of directors at Slow Food NYC inspire me on a daily basis to do what I do. This is the greatest compensation I could ask for.