{"id":1530,"date":"2012-01-17T15:09:57","date_gmt":"2012-01-17T15:09:57","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1530"},"modified":"2012-01-17T15:09:57","modified_gmt":"2012-01-17T15:09:57","slug":"stephanie-fields-account-executive-coaction-public-relations","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/stephanie-fields-account-executive-coaction-public-relations\/","title":{"rendered":"Stephanie Fields \/ Account Executive \/ Coaction Public Relations"},"content":{"rendered":"

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

We first met Steph when she was managing the kitchen at Astor Center<\/a> in NYC. After two years apart, a mere acquaintance – rekindled through email correspondence via the Good Food Jobs newsletter – has turned into a long-term friend and food colleague. It just goes to show you that even seemingly random introductions can have a profound impact down the road. We’re endlessly inspired by Steph’s ability to think creatively and turn her love of food into a full-time gig outside of the kitchen, using her know-how and experience to represent fine cookware brands such as Le Creuset<\/a>, Edgeware<\/a>, and Peugeot<\/a>.<\/p>\n

<\/p>\n

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

It was absolutely my first trip to France. \u00a0I think I was 20. \u00a0I had been dabbling in food a little bit and really enjoyed it. \u00a0But my \u2018aha\u2019 moment came when I saw what an amazing relationship and history the French had with food.<\/p>\n

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

I developed a relationship with\u00a0Coaction<\/a> when I was Program Manager at Astor Center<\/a>. \u00a0They were like magical cookware fairies! \u00a0We stayed in touch and when I returned from a month-long stint in the South of France, I reached out to them to see if there were any learning opportunities to be had. \u00a0For eight months I juggled an internship with Coaction PR and a full-time serving position at Danny Meyer\u2019s\u00a0Maialino<\/a>.\u00a0 Coaction brought me on full-time in September 2011 and I\u2019m thrilled to be able to tap into my love of \u00a0food while diving head-first into the world of publicity (something that was totally foreign up until recently)!<\/p>\n

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

While I was growing up, my folks were really interested in sustainable agriculture. \u00a0They moved us around a lot, and would position our family near farms. \u00a0So I got a lot of hands-on farming experience from early on. \u00a0At the time, I had no idea the amazing and grounded connection I was building with food. \u00a0From squashing potato beetles to milking a herd of dairy goats to witnessing regular slaughters . . . I developed an intense appreciation for how our food is produced.<\/p>\n

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

I have<\/em> called it quits! \u00a0I quit and worked as a receptionist for eight months and was miserable! \u00a0I was so disconnected from food and it was all I would think about. That in itself brought so much clarity! \u00a0Game over. \u00a0I had to be around food on a daily basis . . .<\/p>\n

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

Cupcakes!!!! \u00a0(just kidding) \u00a0I guess I would have to say small, niche producers and farmers.<\/p>\n

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

Cheese. \u00a0No wait, cheeseburgers. \u00a0Yeah, cheeseburgers for sure.<\/p>\n

Have you ever reached your dream-job-search limit and given up on a food career? If so, tell us what happened and how it worked out.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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