{"id":1539,"date":"2012-03-13T00:24:50","date_gmt":"2012-03-13T00:24:50","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1539"},"modified":"2012-03-13T00:24:50","modified_gmt":"2012-03-13T00:24:50","slug":"andrew-gerson-chef-owner-strada-pasta-co","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/andrew-gerson-chef-owner-strada-pasta-co\/","title":{"rendered":"Andrew Gerson \/ Chef \/ Owner \/ Strada Pasta Co."},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2011\/11\/Screen-Shot-2011-11-29-at-2.38.32-PM.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1540\" style=\"border: 0pt none;\" title=\"Screen Shot 2011-11-29 at 2.38.32 PM\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2011\/11\/Screen-Shot-2011-11-29-at-2.38.32-PM-e1322595580479.png\" alt=\"\" width=\"400\" height=\"264\" \/><\/a><\/p>\n<p dir=\"ltr\">Andrew is keeping the sustainable food movement mobile, with enthusiasm befitting the operator of <a href=\"http:\/\/www.facebook.com\/pages\/Strada-Pasta-Truck\/103138896457544?sk=info\" target=\"_blank\">a food truck<\/a>. Those two words, &#8216;food truck&#8217;, certainly bring to mind the image of a fanatical gastronome, especially considering the festivals and competitions that have sprung up across the country to celebrate what comes out from behind those engines. What is that draws people so fervently to a four-wheeled meal? Well, in Andrew&#8217;s case, it&#8217;s memorably delicious food with a mission we have all felt like shouting about, at one time or another.<\/p>\n<p><em><strong><!--more-->When did you know that you wanted to work in food?<\/strong><\/em><\/p>\n<p>When I was little I used to make crazy concoctions with every  ingredient in the refrigerator and let them sit outside to see if they  would transform. \u00a0Slowly this process became more refined and my mother  set me to the task of marinating meats, veggies, and anything else I could  get my hands on. \u00a0My mother worked a lot so I began reheating meals and  soon after was cooking dinner for me and my sister and sometimes a  lucky babysitter. It was this magical process of transformation from raw  ingredients to delicious cuisine, this alchemical process that sparked  my fascination with food.<\/p>\n<p>I began working front of the house at 15 and  made my way into the kitchen by 18. \u00a0I loved the excitement, new  flavors, and interesting situations that the restaurant industry  afforded. I fell for the lifestyle and the sense of satisfaction I got  calling myself a chef, but \u00a0my true passion for food came from my desire  to support the local sustainable food movement and preserve positive  relationships with our land, food, and producers through the medium of  gourmet cuisine.<\/p>\n<p>Cooking in a restaurant was not always fulfilling due  to the lack of connection with ones audience, waste, long hours, and  unsustainable nature of the industry. The desire \u00a0to devote my life to  supporting these values in urban environments through the mobile food  sector was based on my goal of demonstrating how small scale artisan  food producers can support local sustainable agriculture and food access  while being economically profitable. \u00a0And food trucks seemed like the  best way to test this assumption.<\/p>\n<p><em><strong> How did you get your current good food job?<\/strong><\/em><\/p>\n<p>I got my current good food job by working in the industry, getting a  masters in Gastronomy and Food Communications from the <a title=\"University of Gastronomic Sciences\" href=\"http:\/\/www.unisg.it\/welcome_eng.lasso\" target=\"_blank\">University of  Gastronomic Sciences<\/a>, by working hard, following my dreams, and through  the aid of so many helpful mentors, teachers, friends, family. I was  inspired and guided by so many individuals and groups like the <a title=\"Youth Food Movement\" href=\"http:\/\/youthfoodmovementuk.squarespace.com\/\" target=\"_blank\">YFM<\/a> (Youth Food Movement), <a title=\"Slow Food\" href=\"http:\/\/slowfood.com\/\" target=\"_blank\">Slow Food<\/a>, <a title=\"PASA\" href=\"http:\/\/www.pasafarming.org\/\" target=\"_blank\">PASA<\/a> (Pennsylvania Association for Sustainable Agriculture), <a title=\"The Food Trust\" href=\"http:\/\/www.thefoodtrust.org\/\" target=\"_blank\">The Food Trust<\/a>, other food truck operators and so many others.<\/p>\n<p><em><strong>How did your previous work or life experience prepare you for a good food job?<\/strong><\/em><\/p>\n<p>Everything that <a title=\"Strada Pasta\" href=\"http:\/\/stradapasta.com\" target=\"_blank\">Strada Pasta <\/a>strives for is based on foundations that I  have acquired from working with inspiring chefs, food activists, nonprofits, and for-profit organizations and individuals who share the  common goal of supporting local sustainable agriculture through food,  community, action, awareness the creation of a communal voice and  resource sharing to tackle food issues globally and in our local  communities.<\/p>\n<p><em><strong>What was the greatest obstacle you had to overcome in pursuing your  Good Food Job dream? <\/strong><\/em><\/p>\n<p>The biggest hurdles in a small food business are Health Department,  License and Inspection, and of course organization. \u00a0As an owner you  need to juggle everything and I am not always the most organized human  being. \u00a0Another obstacle has been trying to prove to to others, and at  times myself that my ideas, goals, and desires are attainable. Don\u2019t let  the bastards get you down, strive for what you believe in and it will  all come together (but never in the time you think, so patience is a  virtue, and this is coming from a very impatient man). The struggles are  vast, but matched with the joys of small successes and the knowledge  that all your hard work pays off every time someone take s bite of your  food and smiles.<\/p>\n<p><strong><em>What can you identify as the greatest opportunities in food right now?<\/em><\/strong><\/p>\n<p>Definitely small artisan produced foods: FOOD TRUCKS FOOD TRUCKS AND  FOOD TRUCKS. The restaurant is dead; alternative eating spaces,  collaborative shared spaces, pop up dinners,\u00a0 and small entrepreneurial food businesses will change the way we eat.<\/p>\n<p><em><strong>If you could be compensated for your work with something other than money, what would it be?<\/strong><\/em><\/p>\n<p>LOVE.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Andrew is keeping the sustainable food movement mobile, with enthusiasm befitting the operator of a food truck. Those two words, &#8216;food truck&#8217;, certainly bring to mind the image of a fanatical gastronome, especially considering the festivals and competitions that have sprung up across the country to celebrate what comes out from behind those engines. What [&hellip;]<\/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":[7,11],"class_list":["post-1539","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-business","tag-culinary"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Andrew Gerson \/ Chef \/ Owner \/ Strada Pasta Co. - 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\/andrew-gerson-chef-owner-strada-pasta-co\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Andrew Gerson \/ Chef \/ Owner \/ Strada Pasta Co. - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"Andrew is keeping the sustainable food movement mobile, with enthusiasm befitting the operator of a food truck. 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