Now that GFJ has been active for almost four (!) years, we're discovering that a lot of our gastrognomes find us, instead of the other way around. So when Kelsey sent us one enthusiastically written this-totally-makes-our-day email detailing how she found her dream job from a listing on GFJ, we couldn't wait to add her to the roster of folks that we rely on to illustrate what Good Food Jobs are, and what they mean to individuals. Receiving testimonials from folks who use the site, whether sporadically or on a daily basis, is one of our absolute favorite parts of our daily work. Please keep the correspondence coming.
When did you know that you wanted to work in food?
I found the inspiration for my career in food from an unusual place. In college I was an Art History major, and I can't tell you how many times my Dad would ask me: 'What does one do with an Art History degree?'?Well I found a deep love for food on my journey to pursue the arts. During college I was working part time at a local restaurant, Casbah, and I started to fall in love with the way that the Chef, Eli Wahl, took such care with every dish. Everything was impeccably sourced and behind every meal there was more than simply the food on the plate. I began to believe that just as there is a great story behind every piece of art, there is a great story behind every meal. Even though I had always loved food, cooking, and sharing meals with friends, I realized that I had a deep passion for sharing the storytelling aspect of food. I loved telling guests about the farm we used to source our cheese, or the lamb from Elysian Fields, and exciting guests about the process of how their meal traveled to them.
This passion for the farm-to-table story was catalytic in getting me my next job working for Clarion River Organics (CRO), an Amish Farm CO-OP selling organic produce across the city of Pittsburgh. Touching the food, engaging with our clients, and sharing the joy for good food was my way of moving from an observer in the food movement to an active participant. This shift was my "aha" moment. I used to sell products at the market and highly anticipate the next week when I could ask the client what they did with their food, and if they liked it or not. This enthusiasm for introducing people to new food ended up creating a cult following of rutabagas at our downtown market. It was extremely gratifying to be a part of a system that promoted good practices, healthful farming and beautiful final products.
One of the things I noticed during my time with CRO was that many adults were being introduced to vegetables and trying things they had never seen before. It got me thinking about the educational system and what kind of access kids have to fresh food. I began reading more about childhood nutrition and following the work of Jamie Oliver's Food Revolution, which highlights the poor quality food given to kids in schools. I loved working with kids, so I started researching how to get involved with school lunch programs. If I could encourage a 53-year-old restaurant patron to eat Brussels sprouts, who's to say I couldn't teach a kid that same thing by telling a story and providing access to food education?
How did you get your current good food job?
I actually discovered my job from Good Food Jobs! I saw the job listed, and went out on a limb to apply. Although this was my first job in the industry, I was confident my passion for food and for creating a narrative would give me the chance I needed to get my foot in the door. This helped me get an interview, and, eventually, I landed the job. During the interview process my now boss told me that the reason they invited me in for an interview was not because of my resume but my cover letter citing that I wanted to engage the Pittsburgh community in the process of serving food to kids. I didn't want this to be just a small change in one school, but something parents, chefs, farmers, and advocates could all join in collaboratively - and it worked!
How did your previous work or life experience prepare you for a good food job?
Having experience working with farms and restaurants helped bring a different vibe to the school than a traditional "food service manager". I wasn't going into the position with a set expectation or "rules" that I had to live by, so that actually ended up being an asset for me. So often I used to not apply for jobs just because I didn't think my resume looked "experienced" enough, but I was fortunate to have an organization that believed in a vision, my other skill sets, and personality as all strengths for the position.
Additionally, my practice of yoga greatly helped me my first year. I had to build a new school lunch program effectively from scratch with little experience but I had a lot of determination and a positive attitude that I gained from my practice.
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
I have now been employed at the Environmental Charter School for three years, and every year I have had new and vastly different hurdles to overcome. My second year, our food service provider, who cooked our meals from scratch and collaborated with me on menu design, sourcing, and implementation, fell apart. I went in to the summer before this school year not having a vendor lined up. I was absolutely terrified for several weeks worrying about the students, the mission, and meeting regulations and time frames that were quickly approaching. Yet, through that whole time I had a team of outstanding colleagues that helped problem solve, brainstorm, and act as an incredible support system. I feel very fortunate to work with such a thoughtful administrative team that believes in the power of the school lunch program and the importance of food education. Luckily, we got a new vendor squared away; Pittsburgh Community Kitchens, and the quality of the meals have improved!
What can you identify as the greatest opportunities in food right now?
The farm-to-school and school lunch programs across the country are becoming incredibly popular and mainstream. As efforts expand nationwide to improve nutrition in school meals there is a HUGE need for individuals to work as food educators. Just as schools have started hiring sustainability coordinators, or garden educators, the success of a good lunch program is tied to hiring the right people to educate the students who are eating the meals. As a Food Service Director, I could serve beautiful healthy food day in and day out, but if a student does not understand the impact of their food choices, the story of their food, and the reason it's on the menu, then the meal will be less successful. We have hired two food educators this year for our two schools and even though we've always done food education, their presence in the lunchrooms has had a stunning effect. I hope more schools value this sort of a position as a way to take health education to another level and get kids eating better foods with a lasting impression.
If you could be compensated for your work with something other than money, what would it be?
Cookware! I am always trying to order as many cooking supplies as possible for my students. I think it's a huge gift to be able to teach people to cook, and also leave them with the tools they need to be successful. I currently volunteer for Slow Food Pittsburgh co-leading a project called Teach a Community to Cook, doing cooking classes for parents and children. When we work with families less fortunate, I always wish I could leave them with the supplies to take home.