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Ali Banks
Resident Chef
Sur La Table
November 26, 2013

If you're like us, you're usually so busy manhandling the vast array of kitchen goods for sale at Sur La Table that you might not even notice someone doing a cooking demonstration nearby. Ali's story reminds us why they are worth stopping in our tracks to listen and learn. After all, who doesn't want an excuse to spend a little more time perusing whisks and wooden spoons?

When did you know that you wanted to work in food?

Before college, I thought cooking might be the path for me. I didn't really know many of the good food jobs out there, but I knew I loved food. At the time, I had my heart set on being a doctor so I resisted the urge and enrolled in Chemistry for my first semester at NYU.
Fast forward a bit through lots of amazing meals south of 14th street, food-centric trips around the world, and home-cooked family meals; I ended up majoring in Urban Design and Architecture and worked in real estate development upon graduation.
After a few years working in design and construction, I found myself wondering what I should do next. It was really overwhelming to have so many options, but I had a moment one day and thought, I'd do anything to go cook in France... and that's exactly what I did. A few months later, I packed up my life and moved to Paris to study at Le Cordon Bleu.
I grew up in the kitchen, loving Martha Stewart as a kid and spent most of my free time creating meals for myself and others. Because of that, this jump wasn't too much of a surprise. Most of my friends and family showed their support by visiting me in Paris; these days they continue their support by liking everything I post on Instagram.

How did you get your current good food job?

I sort of stumbled upon my job at Sur La Table. I was pretty fresh to the industry and hadn't done too much since I was back in the states. I was interning for Dickson's Farmstand Meats at the time and was just looking for something part-time. Even though I've been a customer for years, I didn't even know they had a culinary program. I saw a post on their website for a new kitchen in New York and applied to every position listed. I didn't really know what I was getting into. I was interviewed by the Resident Chef, who has now become a really close friend, but at the time had to explain to me that I wasn't necessarily qualified for ALL of the jobs I applied for, but I could start when the store opened. I worked my way up over the next few months and after about a year, I opened my own program in a new store in White Plains. I run the recreational culinary education program in The Westchester mall and spend my days playing with awesome kitchen gadgets and teaching adults and children how to cook. I love it!

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

My life in an Italian - American household prepared me for a lot of things; interesting people and food are probably at the top of the list. I've baked, cut meat, catered, designed home kitchens, and lots of other random food-related jobs - they've all helped me learn a little bit more and become even more inquisitive.
I never want to stop learning, but I really love to share all that I've learned thus far and teach. My job is to make things approachable and fun for cooks of all levels. I spend my days constantly spewing cooking tips, and that stems from the years of research I've been conducting. Long before culinary school, I could tell you the fastest way to roll 10 pounds of cavatelli or the best way to store leftover quiche. After my formal training and work experience, I can offer the technical answer on why you should rest a steak and how to get a perfect peak on muffins for breakfast.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

The greatest obstacle was swallowing the fact that I had to start at the very bottom, both financially and in the hierarchy of where I was working. After that, I just took it all as a learning experience. Not every day was easy and some were certainly more fun than others, but in the long run I've found that changing my career has been really challenging and rewarding - I love what I do every day. I was really lucky to be able to put most areas of my skill set to use in my current role; all the diversified pieces fell into place. People in classes always ask if I cook at home and my answer is always, yes, I genuinely enjoy it; how could I not?

What can you identify as the greatest opportunities in food right now?

People! I think networking is the greatest opportunity right now. It's really interesting to me that everyone I am in touch with that works in, with, or just has a passion for food is always so willing to share ideas and opportunities. While I still think there is a fair amount of competition, everyone is making their own path.

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

While old cookbooks and giant jars of Nutella are certainly good options, I would go with education. Not necessarily in the formal sense, but I always want to be learning. I'm willing to work for free as long as I learn something along the way.
Update as of 2014.04.08
I'm still with Sur La Table, but I've left the New York market and I am now running culinary education at 900 Michigan Avenue in Chicago. To help tie me into the food scene here, I'm also working on recipes for Sitka Salmon Shares, which takes fish straight from south east Alaska and distributes it direct to consumers in the Midwest. I'm also about to start interning for Bike-a-Bee here in Chicago to harvest local urban honey!
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