{"id":1456,"date":"2011-11-15T13:44:20","date_gmt":"2011-11-15T13:44:20","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1456"},"modified":"2011-11-15T13:44:20","modified_gmt":"2011-11-15T13:44:20","slug":"annemarie-ahearn-owner-chef-salt-water-farm","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/annemarie-ahearn-owner-chef-salt-water-farm\/","title":{"rendered":"Annemarie Ahearn \/ Owner & Chef \/ Salt Water Farm"},"content":{"rendered":"
\"\"<\/a> <\/em><\/div>\n
You’d think that saying ‘check out this dream job!’ over and over again is bound to become boring…But just when we think we’ve met someone with the ultimate dream job in food, Annemarie shows up and upstages them. We can’t wait to see who will be next. But for now, it’s Annemarie’s moment to inspire you, make you jealous, or give you a reason to take that trip to Maine that you’ve always fantasized about. And if you can’t get enough of Annemarie’s voice, you can literally here it in her recent interview on Heritage Radio Network<\/a>.
\n<\/em><\/div>\n

\n<\/em><\/div>\n
<\/em><\/span><\/strong><\/em>When did you know that you wanted to work in food?<\/strong><\/div>\n

\n<\/strong><\/div>\n
My great grandfather owned and operated a grocery store through the Great Depression, which helped to keep the family afloat. \u00a0My grandfather and his brothers ran a very successful Italian Restaurant in Manhattan’s theatre district in the fifties called The Red Devil. \u00a0Food is my blood. \u00a0I realized I wanted to devote my life to it the first time that I picked up a copy of Saveur Magazine<\/a> and flipped through the pages. \u00a0The tradition of food, the culture surrounding it and the simple fact that it draws people together is what calls me into the kitchen each morning.<\/div>\n
\n

How did you get your current good food job?<\/em><\/strong><\/p>\n

I wrote a business plan for a cooking school and farm by the sea while in a Culinary Management Program at The Institute of Culinary Education<\/a>. \u00a0The concept has evolved into a flourishing supper club as well, where we bring local farmers and their products to the table to discuss the realities of being a farmer or fisherman in Maine.<\/p>\n

How did your previous work or life experience prepare you for a good food job?<\/em><\/strong><\/p>\n

I worked for Dan Barber<\/a> at Blue Hill in NYC<\/a> and experienced first hand what ingredient driven cooking is all about. \u00a0Later on, I worked as a personal assistant to Tom Colicchio<\/a>, head judge on Bravo’s Top Chef<\/a>, and learned a great deal about industry trends and the growth of a culinary empire. \u00a0I’ve also worked at the Slow Food Headquarters<\/a>, at the Union Square Farmer’s Market<\/a> as a demo chef and at Restaurants and Cooking Schools in Paris, Provence and Barcelona. \u00a0All of these experiences have contributed to my work at Salt Water Farm both in the kitchen, out in the garden and around the table.<\/p>\n

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream? <\/em><\/strong><\/p>\n

Leaving a successful career in New York City to pursue a new business in a remote part of the world. \u00a0Learning to be a farmer was also a challenge in a place that has a relatively short growing season. \u00a0On cold winter nights, when the coyotes were howling at the moon, I questioned my decision to leave a bustling city and thriving food scene. \u00a0In retrospect, it was the best decision I’ve ever made. \u00a0Maine is a beautiful and soulful place and a leader in the sustainable food movement. \u00a0The people that come to Salt Water Farm<\/a> are the same folks that I was seeking out in the city, but now they come to me. \u00a0It’s wonderful and enormously satisfying.<\/p>\n

What can you identify as the greatest opportunities in food right now?<\/em><\/strong><\/p>\n

Continued support of local, sustainable food systems will solve a great deal of challenges that we as a country face. \u00a0There is a lot of progress to be me made in schools, food distribution systems, on farms, in livestock handling and processing facilities and in the marketing and publicity of these initiatives. \u00a0And of course, food education. \u00a0I’ve sort of lost interest in food trends.<\/p>\n

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

Bacon and Apple Butter, at least in the fall.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

You’d think that saying ‘check out this dream job!’ over and over again is bound to become boring…But just when we think we’ve met someone with the ultimate dream job in food, Annemarie shows up and upstages them. We can’t wait to see who will be next. But for now, it’s Annemarie’s moment to inspire […]<\/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":[6,7,11],"class_list":["post-1456","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-agriculture","tag-business","tag-culinary"],"yoast_head":"\nAnnemarie Ahearn \/ Owner & Chef \/ Salt Water Farm - 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\" href=\"https:\/\/www.goodfoodjobs.com\/blog\/annemarie-ahearn-owner-chef-salt-water-farm\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Annemarie Ahearn \/ Owner & Chef \/ Salt Water Farm - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"You’d think that saying ‘check out this dream job!’ over and over again is bound to become boring…But just when we think we’ve met someone with the ultimate dream job in food, Annemarie shows up and upstages them. 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