Are you still wrapping your head around all of Emily's different job titles? It's okay, we are too. Hers is a perfect example of how working in food can mean doing many different things - sometimes all at once. It's no coincidence that we met this former newspaper reporter at Farm Camp, an experience that draws people who are more than just interested in artisanal foods, but want to know exactly where they come from and how they get to our forks (and spoons and fingers). Emily's quest for knowledge makes her exactly the type of person you'd want advice from when buying cheese, chocolate, coffee, bread, or any other pantry necessity.

What attracted you to a good food job?

I used to work as a newspaper reporter, and a few years back I wrote a story about a local bread baker who was opening his own bakery. After speaking with him and hearing more about what he did, I became really interested in bread, and started taking some classes and learning more about it. I had always been interested in food and cooking, but what really caught my attention about bread was its artisan nature ? the idea that you could basically take three ingredients (flour, water and salt) and create this amazing product. I eventually quit my reporting job and ended up in pastry school to learn more about cooking and baking technique, but I knew pretty early on that I didn't want to work in a restaurant. I was more interested in exploring artisan foods ? not only bread, but cheese, charcuterie, honey, jam, wine + beer, olive oil, chocolate. Traditional foods that are tied to a place and have some kind of story behind them. Formaggio Kitchen happens to specialize in all these things, and coincidentally, they were hiring around the time I was looking for a job.

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

The thing I probably enjoyed most about being a reporter was the opportunity to meet people and learn about the interesting things they do. Luckily, I've been able to continue doing this as I've changed careers. As a cheesemonger and buyer, I've been able to meet many producers we work with ? cheesemakers, chocolate makers, coffee roasters, beekeepers, beer brewers ? and learn first-hand about their work. Sometimes it's a family that has been in business for generations, sometimes it's a person who just recently started dabbling and has shown some promise. Either way, I enjoy hearing these stories both for my own education and to be able to share them with our customers. I also happen to love travel and learning about different cultures, so it hasn't hurt that we work with producers from all over the world.

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

Find something that interests you and learn as much as you can about it. Ask lots of questions, but don't be afraid to do your own research (read books, take field trips, taste whenever possible). Take initiative whenever you can ? I spent my first few days at my current job working the cash register, and soon moved to the cheese counter. Now I'm a buyer and I also coordinate our events and classes for the public, which is a position I created largely by myself based on customer interest.

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

Unlimited frequent flyer miles.