{"id":18,"date":"2010-04-28T12:11:31","date_gmt":"2010-04-28T12:11:31","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=18"},"modified":"2014-03-31T21:57:56","modified_gmt":"2014-03-31T21:57:56","slug":"taylor-cocalis-co-founder-good-food-jobs","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/taylor-cocalis-co-founder-good-food-jobs\/","title":{"rendered":"Taylor Cocalis \/ co-founder \/ Good Food Jobs"},"content":{"rendered":"

Allow me to introduce myself.\u00a0 I’m Taylor.\u00a0 And I’m a gastro.gnome.<\/p>\n

What is a gastro.gnome, you ask?\u00a0 Well, here are a few definitions to clarify:<\/p>\n

gastronomy<\/strong> the practice or art of choosing, cooking, and eating good food.<\/p>\n

gnome<\/strong> (in folklore) one of a species of miniature beings that inhabit the interior of the earth and act as guardians of its treasure.<\/p>\n

gastro.gnome <\/strong>a jovial individual whose main purpose on earth is to connect people who derive pleasure from good food.<\/p>\n

After forging my own career path within the world of food, I realized that my efforts were best spent guiding other qualified, capable individuals on their path to food (and life) enlightenment.\u00a0 Let me explain.<\/p>\n

Growing up in the suburban New Jersey (please, no jersey shore jokes), I often accompanied my mom on her frequent trips to the local Foodtown (yes, that was the name of our grocery store).\u00a0 It wasn\u2019t until high school that I realized I loved grocery shopping.\u00a0 What others thought was truly torturous (scanning aisles, looking for inspiration for dinner, bumping into friends and neighbors doing the same), I thought it was an adventure, a sport, a social experience, a treasure hunt.<\/p>\n

I began to explore more: I\u2019d find recipes with interesting ingredients, hop around from store to store looking for new and interesting items, and from time to time would accompany friends to NYC (while they were looking to shop at the boutiques of SoHo, I\u2019d hit up Dean and Deluca and Gourmet Garage).<\/p>\n

So it was time for university and I scoured for a program that addressed food in the way i wanted to learn it.\u00a0 Everyone would ask, \u201cWell you want to go to culinary school, right?\u201d\u00a0 No, not exactly.\u00a0 \u201cWell you want to own a restaurant then, right?\u201d\u00a0 Well, no, not that either.\u00a0 \u201cWhat could you possibly want to do then?\u201d<\/strong><\/p>\n

I want to make people feel as happy as I do when I eat really good food \u2026 to\u00a0 enjoy the fresh air when they pick apples every October, to anxiously await corn so sweet I eat it raw off the cob, or to stop and taste something delectable every once in a while.\u00a0 The way I see it, if you\u2019re going to have to eat every day for the rest of your life, it might as well be as enjoyable and experience as possible.<\/strong><\/p>\n

I ended up in Montreal, a European city of sorts, just over the border.\u00a0 The gastronomic scene simply fueled my fire and after two years I packed up and headed to the slightly warmer climate in Ithaca, NY, where I studied hospitality management.\u00a0 I finally found a program that was closer to the way I wanted to learn about food.\u00a0 It wasn\u2019t perfect (while my classmates were working on restaurant projects, I geared my toward specialty food shops, and while others frequented the bars and restaurants, I would spend my off-hours at the farmers market).<\/p>\n

But with graduation came the forthcoming fear that I\u2019d finally have to decide what I actually wanted to do with my life (well, I knew what I wanted to do, I just wasn\u2019t so sure that I could find someone to pay me to do it)<\/strong>.\u00a0 Fortunately I was wise enough to realize I could procrastinate.\u00a0 Through a bit of crafty research, I found a new English speaking Master in Food Culture program at the newly formed University of Gastronomic Sciences in Italy (founded by slow food in 2005).\u00a0 Naturally, I applied.<\/p>\n

And I spent the next 12 months eating my way around Europe, learning about the traditional food products (think olive oil, cured meat, pasta, wine and cheese) and how they differed from the imposters you now find in the grocery store.\u00a0 It changed my life.<\/p>\n

We listened, we learned, we tasted, we ate, we laughed, we saw, we smelled, we felt, we lived. We experienced good food.<\/p>\n

While many of my cohorts opted to stay in Italy, I hightailed it back to the states, where we, as a culture, needed the most work.<\/p>\n

I came back.\u00a0 And I struggled.\u00a0 I had all of these great experiences, yet I wasn\u2019t one hundred percent sure how to apply them.\u00a0 Do I work for a non-profit promoting sustainable agriculture? Do I find a farmers market in need of a manager? Do I roll up my sleeves and work for a restaurant?<\/p>\n

In the end (and by that I mean in a few short weeks) I found a dream job of sorts: running the education department at Murray\u2019s Cheese.\u00a0 I couldn\u2019t have asked for more.\u00a0 It allowed me to educate people about good food (namely cheese) at an establishment that sold it.\u00a0 It wasn\u2019t cooking.\u00a0 It was just finely crafted foods that people could take home and \u201cprepare\u201d with little more than removing it from its packaging.\u00a0 Ancient fast food.<\/p>\n

After 3 years (and endless learning) I decided to depart from Murray\u2019s in a grander mission.\u00a0 I could comfortably continue to educate in the confines of the classroom forever (capped at 24 participants per night), but during my tenure I met hundreds of fellow food lovers looking to make meaning of their love of food.\u00a0 They want to turn their passion into a profession.\u00a0 I decided it was time for the next phase of food education.<\/p>\n

So here I am.\u00a0 This blog is in conjunction with my second food related career.\u00a0 In Summer 2010 I (along with my business partner and college friend, Dor) are launching Good Food Jobs<\/a>, a gastronomy-centric job search website, designed to lure others into the world of food.<\/strong> For all of you out there who want to work with food, but are unsure of the options outside of the kitchen, we\u2019ll post everything from work with farmers and food artisans, policy makers and purveyors, retailers and restaurateurs, economics and ecology.<\/p>\n

But for inspiration, we\u2019ll start with this blog.\u00a0 Stay tuned as we profile the most interesting, engaging, and unlikely food professions and professionals that we come across.<\/strong><\/p>\n

Pull up a seat at our table.\u00a0 We look forward to sharing with you.<\/p>\n","protected":false},"excerpt":{"rendered":"

Allow me to introduce myself. I’m Taylor. And I’m a gastro.gnome.<\/p>\n

What is a gastro.gnome, you ask? Well, here are a few definitions to clarify:<\/p>\n

gastronomy the practice or art of choosing, cooking, and eating good food.<\/p>\n

gnome (in folklore) one of a species of miniature beings that inhabit the interior of the earth and act as guardians of its treasure.<\/p>\n

gastro.gnome a jovial individual whose main purpose on earth is to connect people who derive pleasure from good food.<\/p>\n

After forging my own career path within the world of food, I realized that my efforts were best spent guiding other qualified, capable individuals on their path to food (and life) enlightenment. 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