{"id":1804,"date":"2012-04-10T13:53:45","date_gmt":"2012-04-10T13:53:45","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=1804"},"modified":"2012-04-10T16:57:19","modified_gmt":"2012-04-10T16:57:19","slug":"merida-gorman-chef-owner-chestnut-honey","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/merida-gorman-chef-owner-chestnut-honey\/","title":{"rendered":"Merida Gorman \/ Chef & Owner \/ Chestnut Honey"},"content":{"rendered":"

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

Photo credit: Daniel Arnold<\/a><\/p>\n

It might be annoying when you’re typing up your resume, but we happen to love when a gastrognome has so many job titles that they just don’t fit on the page. Such is the case with Merida, who in addition to owning her own company (complete with shiny new website available here<\/a>) is also a baker and recipe developer for famed Brooklyn restaurant Vinegar Hill House and their forthcoming Hillside Cafe<\/a>, and pastry chef for A Tavola<\/a> restaurant in New Paltz, New York.<\/em><\/p>\n

When did\u00a0you\u00a0know that you\u00a0wanted to work in food?<\/span><\/p>\n

I\u2019m not someone who always knew what she wanted to do – I followed a number of creative and academic pursuits before finding my way into cooking. \u00a0But I was blessed with an adventurous palate and I always loved food – and as a child I was obsessed with baking. \u00a0My family is Jewish, and my great aunt was an incredible cook and baker who married an Italian – she gracefully wove Italian cooking in with Jewish. \u00a0My mother was a bit of a hippie and was very dedicated to feeding me in a healthy, mostly vegetarian way. \u00a0So I had a few different food traditions going on simultaneously, all of which influenced me from the time I was very young. \u00a0Through my mother, and for years before it was popular, I understood and internalized the importance of organic food and health supportive cooking, but over the years I\u2019d also gotten very interested in sustainability. \u00a0I\u2019d started cooking a lot of dinner parties, and for a while I had a small catering company with a friend. \u00a0We really had no idea what we were doing, so I took an 8 week master class with Peter Berley<\/a> at the Natural Gourmet<\/a>. \u00a0That class and Chef Berley sealed the deal for me – I saw someone weaving strong culinary traditions, knowledge and technique with modern values about sustainable agriculture, locality and seasonality, and I knew that was what I wanted to do. \u00a0I enrolled in culinary school, and afterwards did an internship at Al Di La<\/a> in Brooklyn under Anna Klinger, who later hired me to do pastry for the restaurant. I worked there for a while, then went to Four and Twenty Blackbirds<\/a> (another HUGE influence), and then to Vinegar Hill House<\/a>.<\/p>\n

How\u00a0did\u00a0you\u00a0get\u00a0your\u00a0current\u00a0good\u00a0food\u00a0job?<\/em><\/strong><\/p>\n

I have some friends who are involved with Vinegar Hill House, and they let me know early on about the cafe project (Hillside), and that they thought I would be a good match for it. \u00a0Jean Adamson was looking for someone who could come with a lot of ideas and creative energy, which I definitely had. \u00a0I was intimidated to meet her, but we hit it off and happily had very similar ideas and a shared aesthetic about what the pastry menu for Hillside should look like. \u00a0She set me loose in the kitchen and we just tasted, tasted, tasted for months. \u00a0I was very lucky that so early in my career someone offered me a lot of creative freedom and feedback on my work. \u00a0Its been a dream job for a cook – a truly collaborative process, working with and learning from chefs\/business owners for whom I have great respect and admiration.<\/p>\n

In May I\u2019ll be relocating to the New Paltz area of upstate New York to work for my friends who own a great little Italian restaurant called A Tavola. \u00a0I met them through my former job at Al Di La. I will be pastry chef and bread baker there, and I\u2019m hoping I\u2019ll be making some pasta as well! \u00a0I\u2019m very much looking forward to being closer to the source of my food. \u00a0A Tavola has close relationships with many area farmers and foragers – its the kind of place where, when you want strawberries in June, you call up the farm and someone brings a flat of them to the kitchen door, still warm from the sun. \u00a0A romantic cliche, I know, but one that really gets me excited.<\/p>\n

Additionally, I have my company, Chestnut Honey<\/a>, which is growing. \u00a0Chestnut Honey is about private cooking for busy families, health supportive cooking for people who need that, and small scale catering. \u00a0This summer I\u2019m hoping to add classes to my repertoire. \u00a0Its very fulfilling for me to work collaboratively with clients who share my values about sustainable food, and who look forward to eating what I make for them. \u00a0Working in restaurants is really fun, but there is by design a disconnect between what I make and the people who eat it. \u00a0What I most love to see is a beautiful feast on a long table, people coming together around it – it satisfies my need to nurture, as well as my creative\/gastronomic urges. These things are the reason I\u2019m doing what I\u2019m doing.<\/p>\n

How\u00a0did\u00a0your\u00a0previous work or life experience prepare you\u00a0for a good\u00a0food\u00a0job?<\/em><\/strong><\/p>\n

The vast majority of my previous work experience is in the service industry. \u00a0I\u2019ve worked front of house since high school – I started as a hostess, then waited tables for years. \u00a0And for the last nine years, I\u2019ve been a bartender at the Bowery Ballroom here in New York City – a concert venue where I\u2019ve learned to be a highly skilled, extremely fast and efficient multi-tasker who knows how to converse and deal with the public. \u00a0When put in the context of food work, that skill set is of the highest value. \u00a0Bartending has prepared me for my food career in a way I think few other jobs could have, and I\u2019m very grateful for it.<\/p>\n

What was the greatest obstacle you\u00a0had to overcome in pursuing your\u00a0Good\u00a0Food\u00a0Job\u00a0dream?<\/em><\/strong><\/p>\n

Anyone who goes into food work with the intention of getting rich is fooling themselves, but its tough to live in New York City on a restaurant cook\u2019s salary. \\ I\u2019ve had to really hustle and supplement my income from cooking with other work, and it has been hard. \u00a0(This is part of why I\u2019m moving upstate!) \u00a0But the biggest challenge for me (as I think it is for many creative people) has been having to push against my own self doubt, uncertainty, and feeling like I got into this field too late in life. \u00a0In order to keep moving forward, I\u2019ve really let a lot of that go and learned to trust myself more. \u00a0You develop a thicker skin. \u00a0And luckily I\u2019ve been employed and mentored by some pretty amazing, visionary people who believed in me and took chances on me at the right time.<\/p>\n

What can you\u00a0identify as the greatest opportunities in food\u00a0right now?<\/em><\/strong><\/p>\n

I think entrepreneurship is where it’s at.<\/p>\n

If you\u00a0could be compensated for your\u00a0work with something other than money, what would it be?<\/em><\/strong><\/p>\n

Big smiles, full bellies, love. \u00a0And maybe a large dog.<\/p>\n

What’s your favorite bakery on the planet?<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Photo credit: Daniel Arnold It might be annoying when you’re typing up your resume, but we happen to love when a gastrognome has so many job titles that they just don’t fit on the page. 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