Nora's food trajectory isn't what you'd call traditional, but it's definitely one that you'll  envy.  After moving to our big city, she quit her first corporate gig in real estate after only one year and followed her passions (and her nose) to Murray's Cheese.  In a few short months she worked her way up from the counter to the classroom (yes, she gave Taylor her first job out of school and Taylor still answers to people who call her "the new Nora" over 3 years later), and finally to the position of wholesale manager, selling cheese to top restaurants across NYC.  At that point, Nora knew she wanted face time in the kitchen, but didn't want the hours or the craziness of a restaurant job - and that's how she ended up in the test kitchen on The Martha Stewart Show.  She may not have a culinary school degree, but she's living proof that an incredible personality and endless determination may just land you your dream job in food.

What attracted you to a good food job?

I shied away the traditional chef route because I knew the hours wouldn't suit me, and I feared somehow that working in a restaurant would turn dining out into something not as enjoyable as it is for me now. Dining out is one of my very favorite things to do- it's something I do to get newly inspired by food- and I knew that would have to stop if my work hours were dinner hours.

I'm very lucky to be in my current position. My thought was that working in food media would allow me to work with food in the confines of another industry in which I was interested, like two jobs in one. Working in food television is dynamic. In addition to the food needing to taste amazing, it must look great, and there's got to be a well-tested recipe to accompany it. These are the rewarding challenges: to make food taste better when it's subpar, to develop recipes that come from your own imagination and flavor sensibilities, and to master and learn new techniques.

There are so many vital lessons that you learn in other jobs that have helped me in my current position: roll with the punches, be prepared for anything, keep an open mind, work efficiently and in an organized manner, and be someone that people can rely on. Many of the same things that help you excel in one industry can directly apply to another one, and that was kind of a profound revelation for me, that the lessons I'd learned in previous jobs have credence in the food world, as well.

Be willing to volunteer, take an internship position, or an unpaid position to get your start. Be enthusiastic, be willing to do anything, and go into any job with no ego! Everyone in the food business started at the bottom, so don't be surprised if that's where you might begin. Enter with an excellent attitude and a willingness to learn, and be persistent.

I'd also tell people to try working in restaurants. Don't discount restaurant work automatically. I learned SO much from my restaurant job- about food, work ethic, and about the industry in general. Restaurants drive the industry, and drive the public's interest in food. Being behind the scenes of an eatery gives so much insight into the food world in general, everyone should try it at least once. And if you find the right place, it's really fun, too!

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

Pizza. And a gym membership.