When did you know that you wanted to work in food?
I was a dishwasher and pizza delivery boy for 3 years after high school, but never really thought of it as a career path for myself. I really loved the pace of the work and ended up taking on more responsibilities for the restaurants I worked for. I remember working a night shift at a bakery where my boss trained me to map out all of the different doughs and mixes on this huge chalkboard. Every stage for every recipe was broken into 30 minute time slots, and all of the products could be produced by one (fast) baker. So at 7am all of the different breads, muffins, cookies, croissants, etc. would all be finishing up at the same time and ready to hit the case right before we opened. That was my first connection beyond going hard at work; it was some serious OCD organization that allowed for extremely efficient time management. It clicked for me. Eventually I went into a culinary program and really began to understand the history, flavor, and culture of food preparation and preservation. That was a huge shift for me, understanding that my profession had an obligation to its past, present, and future.
How did you get your current good food job?
I think I kinda was done with years of working in super soigné, fine dining kitchens. Responded to an add on Craigslist for a production butcher position at the market. That was about 5 years ago... time flies when you're having fun.
How did your previous work or life experience prepare you for a good food job?
I would like to think that every job I have held over the years in the food service industry have prepared me in some way for the duties I perform today. And I know that every day I spend working in this community and with this business is constantly preparing me for my next steps.
What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?
Without a doubt, getting along with Sergio. He almost made me call it quits so many times, but the free day -old bread and achiote chicken sandwiches kept me coming back for more...
What can you identify as the greatest opportunities in food right now?
We have an obligation to effect change on a much greater scale than what was thought possible five or ten years ago. The opportunities lie in the strength of the collective community and the commitment of those who are working towards a responsible food system.
If you could be compensated for your work with something other than money, what would it be?
Dim sum, beignets, magnum bottles of Quintarelli Valpolicella...