{"id":2166,"date":"2012-10-23T14:05:23","date_gmt":"2012-10-23T14:05:23","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=2166"},"modified":"2012-10-23T14:05:23","modified_gmt":"2012-10-23T14:05:23","slug":"danielle-aquino-roithmayr-social-media-content-strategist-gustiamo-inc","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/danielle-aquino-roithmayr-social-media-content-strategist-gustiamo-inc\/","title":{"rendered":"Danielle Aquino Roithmayr \/ Social Media Content Strategist \/ Gustiamo, inc."},"content":{"rendered":"

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

We love a good success story. And we try not to be biased when they result from our very own handiwork at Good Food Jobs<\/a>. In fact, if Danielle didn’t seem so perfectly suited for and passionate about her job, we’d be tempted to write her off just based on how jealous we are that she lives in Palermo, Sicily. But once we wipe the green film off of our glasses, we see how clearly she embodies her work, which makes her a gastrognome by definition. We hope she’ll inspire you to chase your dream to every corner of the world.<\/em><\/p>\n

When\u00a0did\u00a0you\u00a0know that\u00a0you\u00a0wanted to work in\u00a0food?<\/span><\/p>\n

My “aha!” moment was hazelnut flavored. One autumn morning I was sitting in my half-cubicle on the 31st floor of a Manhattan office building, doing a decidedly non-good\u00a0food\u00a0job. The CEO had just received a package from Italy full of freshly collected Piemontese hazelnuts. \u00a0The executive assistants were fussing over the package\u2019s inscrutable contents; they certainly didn\u2019t understand why I was so excited. While I had been occupying my free time with\u00a0food activities like working alternate Saturdays in the 4th Street\u00a0Food Co-op and claiming my weekly bounty at the Stanton Street CSA; it was when those hazelnuts showed up that I realized I felt more passionately about food than anything I had done that entire month at work. Not to mention, I was painstakingly nostalgic for what I had been doing exactly one year before: collecting hazelnuts as a volunteer on an organic farm in the province of Asti, about 30 kilometers away from the village that\u00a0part of my family originates from.<\/p>\n

Soon after that hazelnut morning, I was in Porchetta <\/a>on 7th street, awaiting my sandwich, when I got a call about working with artisanal Italian foods in Italy.<\/p>\n

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

My\u00a0current\u00a0position is a\u00a0Good\u00a0Food\u00a0Jobs success story. When I first noticed that the New York based Italian foods importer Gustiamo, Inc.<\/a> was hiring a social media person, my first thought was, \u201cthey should let me do this\u00a0job\u00a0from here.\u201d Here, being my home in Palermo, Sicily. My first interview with Beatrice Ughi, one of the founders of Gustiamo, was on Skype and our second interview was over lunch at Zia Pina in Palermo\u2019s Vucciria market. There was a lot of discussing to do, more so than for any other\u00a0job\u00a0I\u2019ve interviewed for. Although telecommuting seems like something everyone is doing, there’s still tons of uncharted territory and there is so much that every company with a remote team member needs to discover for themselves; especially when working with a small business.<\/p>\n

It is remarkable that Gustiamo and I, with the help of practically every form of communication technology possible, are making this relationship work as well as we are. It is certainly a relationship that Gustiamo would not have been able to consider 5 years ago. It is actually mind-blowing and complicated, as Taylor & Dorothy\u2019s recent newsletter<\/a> about the question \u201cWhere are you based?\u201d points out. I am an American, working for this New York based artisan Italian foods importer, residing in Sicily; while the rest of the company, which includes three native Italians, work from our warehouse in the Bronx. It really doesn’t\u00a0get\u00a0more culturally integrated or globalized than that. And on top of everything, we are using all of this marvelous technology to support food practices that are totally ancient and hyper-traditional like olives harvested by hand and tomatoes picked in their prime and then canned\/jarred for consumption all year long.<\/p>\n

How\u00a0did\u00a0your\u00a0previous work or life experience prepare\u00a0you\u00a0for a\u00a0good\u00a0food\u00a0job? <\/em><\/strong><\/p>\n

Like many of us\u00a0food\u00a0professionals, my most precious experiences have come from directly encountering the land; for me it was while WWOOFing<\/a> through a handful of Italy\u2019s countryside and microclimates. This, after all, is what Carlo Petrini<\/a> has been hammering home recently to young people, \u201creturn to the land.\u201d There is a huge wealth of knowledge in the spaces between the Italian metropolises and the work I\u00a0did\u00a0farming in Italy only brushed the surface.<\/p>\n

Speaking of Signore Petrini, I would\u2028 also say that following Slow\u00a0Food<\/a> has prepared me for my\u00a0job\u00a0by putting sustainability issues into context, not to mention it is a great networking platform.<\/p>\n

What was the greatest obstacle\u00a0you\u00a0had to overcome in pursuing\u00a0your \u2028Good\u00a0Food\u00a0Job\u00a0dream?<\/strong><\/em><\/p>\n

The intimidation of The Cult of Foodie Perfectionism, as Melissa Clark refers to it in her New York Times column<\/a>. \u00a0At first, I had trouble accepting that\u00a0food\u00a0was the direction I was going in simply because so much of what is out there is hyper-glamorized\u00a0food\u00a0porn. It is totally daunting for a newcomer.<\/p>\n

What can\u00a0you\u00a0identify as the greatest opportunities in\u00a0food\u00a0right now?<\/strong><\/em><\/p>\n

There is so much work that needs to be done in terms of protecting the authenticity of Italian\u00a0food\u00a0traditions. If we can\u00a0get through, on the consumer level, about why paying double the price for a can of real San Marzano Tomatoes is well worth it, a lot could change for the Italian\u00a0food\u00a0producers who have stayed true to their\u00a0food-making heritage.<\/p>\n

I also think that everyone needs to accept that there frankly isn\u2019t a lot of money right now. I was just listening to Talia Baiocchi\u2019s interview<\/a> on the \u201cI\u2019ll Drink to That\u201d podcast from earlier this year; no one is getting rich here, or at least very few people are. But that doesn\u2019t mean that there are not still great opportunities.<\/p>\n

If\u00a0you\u00a0could be compensated for\u00a0your\u00a0work with something other than \u2028money, what would it be?<\/strong><\/p>\n

5 liter tins of Sicilian Extra Virgin Olive Oil; a blend of Cerasuola, Biancolilla, and Nocellara del Belice varieties, hand-picked on a family farm and milled in a community frantoio.<\/p>\n","protected":false},"excerpt":{"rendered":"

We love a good success story. And we try not to be biased when they result from our very own handiwork at Good Food Jobs. In fact, if Danielle didn’t seem so perfectly suited for and passionate about her job, we’d be tempted to write her off just based on how jealous we are that […]<\/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":[7,13,18],"class_list":["post-2166","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-business","tag-media","tag-success-story"],"yoast_head":"\nDanielle Aquino Roithmayr \/ Social Media Content Strategist \/ Gustiamo, inc. - 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\/danielle-aquino-roithmayr-social-media-content-strategist-gustiamo-inc\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Danielle Aquino Roithmayr \/ Social Media Content Strategist \/ Gustiamo, inc. - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"We love a good success story. 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