{"id":1207,"date":"2011-07-19T11:35:33","date_gmt":"2011-07-19T11:35:33","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1207"},"modified":"2014-04-02T14:45:42","modified_gmt":"2014-04-02T14:45:42","slug":"jeffrey-de-picciotto-butcher-head-of-intern-program-at-dicksons-farmstand-meats-founder-of-fudehouse-com","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/jeffrey-de-picciotto-butcher-head-of-intern-program-at-dicksons-farmstand-meats-founder-of-fudehouse-com\/","title":{"rendered":"Jeffrey de Picciotto \/ Butcher & Head of Intern Program at Dickson’s Farmstand Meats \/ Founder of FudeHouse.com"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Our coincidental links to Jeff are many – he went to the same university, and graduated the same year…he was good friends with one of our good friends…he now works at Dickson’s, where Taylor has been known to help out in a pinch, not to mention the various job opportunities that Dickson’s has posted on Good Food Jobs (hey, did you know that Dickson’s is hiring<\/a> right now, too?). And for all of that, I’d have to say that our most common denominator is the ability to pester your way into a job that you can’t wait to devote yourself to entirely. Jeff is definitely a go-getter, and we have found ourselves offering the same advice that he does, over and over again. I guess it’s true that the world is small, and we’re grateful, since it allows us to make plenty of new friends in food. <\/em><\/p>\n

Editor’s note<\/span><\/em>: no, we did not photoshop the above image…it’s just further proof that Jeff was a born gastrognome.<\/em><\/p>\n

What attracted you to a good food job? <\/strong><\/em><\/p>\n

In a former career I was an actor and voiceover artist, and my work would take me around the country for months at a time. \u00a0Through my travels I found that I became more excited for the food culture I was about to enter than for the job I was hired to do.\u00a0 Alabama: best fried chicken of my life. \u00a0Boston: roast beef sandwiches, who knew? \u00a0Philadelphia: a quest to try every cheesesteak in the city.\u00a0 I\u2019ve always loved food. \u00a0And man, can I put it down<\/a>.<\/p>\n

I\u2019m a first generation American with a French-Egyptian-Italian-Jewish background; my family left Egypt as refugees in 1967 and food has kept us connected to home and to the past. \u00a0My entire family is extremely food-centered \u2013 everyone thinks he or she is a better cook than the next one \u2013 and it can get intense. \u00a0Birthdays are centered around food. \u00a0Family vacations are centered around food. \u00a0Even meals are centered around what we\u2019re having for the next meal. \u00a0My mom had a catering business when I was growing up, but it wasn\u2019t until after I graduated college that I started getting into cooking and food in any passionate way. \u00a0It was just a matter of time before I jumped into food mouth-first.<\/p>\n

When I was deciding to leave the arts I thought I wanted to work in a restaurant kitchen. \u00a0Thanks to some friends around New York City, I staged a couple days at Locanda Verde<\/a> and Char No. 4<\/a> but realized that, oddly, the cook\u2019s lifestyle was too similar to that of an actor\u2019s. \u00a0I read The Omnivore\u2019s Dilemma (yes, just like everyone else \u2013 but you should really read The China Study<\/a>) and wanted to get involved with food the right way. \u00a0So I decided to take one step further back on the food chain and work at a butcher shop.<\/p>\n

I did some research on different shops in New York City \u2013 some old-school and some new-school, but I grew more interested in Dickson\u2019s Farmstand, <\/a>specifically because it mixed the old- and new-school models with their commitment to sustainability using local, all-natural, pasture-raised, grass-fed, nose-to-tail, whole animals. \u00a0Essentially, it wasn\u2019t hard to fall for a butcher shop that had gone off-the-grid with regard to industrial food. Plus, it smelled like no other butcher shop I\u2019d ever been in: clean.
\n
\nHow did you get your current good food job?<\/strong><\/em><\/p>\n

I waltzed into the shop and promptly handed the owner a resume that had absolutely zero meat (let alone food) experience on it whatsoever. \u00a0I tried as best I could to highlight my stint on reality food television, but I knew that wouldn\u2019t really mean anything. \u00a0I just knew I had to get in the door. \u00a0So I followed-up. \u00a0Then again. \u00a0Then I pestered. \u00a0Then again, until an opening came up and I was offered an internship.<\/p>\n

It has been a serious education. \u00a0And I was an absolute sponge, learning about primals and sub-primals, visiting the slaughterhouse, grinding and packing meat, watching the butchers work. \u00a0A two-day-a-week commitment gradually turned into five, and I picked up an extra shift working the Dickson\u2019s Farmstand stall at The New Amsterdam Market<\/a>. \u00a0As my 3-month internship came to an end, there was an opening on the front-of-house team working the retail meat counter. \u00a0So I then spent valuable time in front of the customer putting my knowledge to practical use and learning a new side of the business. \u00a0Now, I\u2019m a bit of a wildcard, floating between the cutting room and front-of-house, and it couldn\u2019t be any more fun, lively, or interesting. \u00a0I was lucky enough to have lots of people around the shop take me under their wings, invest in my potential, and make me better at what I do. \u00a0You can\u2019t ask for much more than that and there\u2019s really no better way it could have happened: I built the knowledge for this specific good food job piece by piece\u2026 and there is still much more to learn.<\/p>\n

Now, less than a year in, I\u2019m a former-intern-turned-head-of-the-intern-program and using GoodFoodJobs.com<\/a> to find good people!
\n
\nHow did your previous work or life experience prepare you for a good food job?<\/strong><\/em><\/p>\n

Every good job, whether it\u2019s about food or not, is about organization and being a team player. \u00a0Running your own business as an actor definitely honed those skills. \u00a0It\u2019s also about people; being able to read people, understand people, help people, and talk to people in different ways. \u00a0It\u2019s not so bad to be able to laugh at work, either. \u00a0Being comfortable and confident in performance helps with that.<\/p>\n

I\u2019ve also started the video food website, FudeHouse<\/a>. \u00a0It\u2019s a funky, video-based online resource for non-experts to gain small tips, tricks, and techniques that they can incorporate into their kitchen repertoire. \u00a0It\u2019s not about recipes, it\u2019s about empowering people with food. \u00a0The site truly combines all my skills and passions \u2013 it\u2019s a synthesis of my love for food with every job I\u2019ve ever had: actor, voiceover artist, teacher, creative project manager, film production crew, video editor, and now, meat cutter.<\/p>\n

What advice do you have for others in search of a good food job?<\/strong><\/em><\/p>\n

I\u2019ve always found that setting small, specific goals is the way to go. \u00a0Big, lofty, 10-year goals are great, too, but I\u2019ve had the best success when I\u2019ve said to myself, \u201cI want to work with such-and-such. \u00a0I\u2019m going to take a risk, put myself out there, and do what I need to in order to make this happen.\u201d \u00a0The best jobs I\u2019ve come across are those I zeroed my sights on and dedicated myself to acquiring.<\/p>\n

Also, a professor of mine once told me to try to do at least one concrete thing for your own career everyday. \u00a0Send a resume. \u00a0Follow-up with someone on e-mail. \u00a0Introduce yourself to a local retailer. \u00a0Take a class. \u00a0There\u2019s a saying in the acting world: \u201cIf nobody is hiring you, create your own work.\u201d \u00a0There\u2019s no reason why that can\u2019t apply to good food jobs as well.<\/p>\n

If you could be compensated for your work with something other than money, what would it be?<\/strong><\/em><\/p>\n

You can woo my heart with popcorn and culinary weekends away.<\/p>\n

Update as of 2014.04.01
\n<\/strong><\/em><\/p>\n

Jeff now works with the Momofuku Culinary Lab<\/a>, and FudeHouse<\/a> continues to air on NYC Media Channel 25 and in taxicabs.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Our coincidental links to Jeff are many – he went to the same university, and graduated the same year…he was good friends with one of our good friends…he now works at Dickson’s, where Taylor has been known to help out in a pinch, not to mention the various job opportunities that Dickson’s has posted on […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[11,12],"class_list":["post-1207","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-culinary","tag-production"],"yoast_head":"\nJeffrey de Picciotto \/ Butcher & Head of Intern Program at Dickson's Farmstand Meats \/ Founder of FudeHouse.com - Good Food Jobs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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