{"id":2763,"date":"2014-01-21T12:00:33","date_gmt":"2014-01-21T12:00:33","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=2763"},"modified":"2014-01-21T13:57:51","modified_gmt":"2014-01-21T13:57:51","slug":"jodi-liano-co-founder-and-instructor-san-francisco-cooking-school","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/jodi-liano-co-founder-and-instructor-san-francisco-cooking-school\/","title":{"rendered":"Jodi Liano \/ Co-Founder and Instructor \/ San Francisco Cooking School"},"content":{"rendered":"

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

There is much discussion of attending cooking school – its benefits and drawbacks, its prestige, etc. – but it’s not so often that you actually meet someone who founded one. Jodi got hooked on the idea of teaching people how to cook, and she managed to build that passion into an entire institution dedicated to the culinary arts. And it’s all happening in San Francisco, one of the greatest cities – not just for food, but for many other things, on the continent. <\/em><\/p>\n

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

I grew up in Seattle, surrounded by a family of avid home cooks and grandparents who were fishmongers. \u00a0Discussions of what we\u2019d make for the next meal were commonplace my entire life. \u00a0My love for food eventually took me to Italy where I was able to study with Giuliano Bugialli<\/a>. \u00a0It was on that trip, in his kitchen, that I had my \u201caha\u201d moment – I realized teaching cooking could be a job and it was absolutely the job I should be doing. \u00a0He\u2019d shown us how to make the most simple panzanella salad – no recipe, just lots of tasting until it was \u2018just right\u2019, and I was hooked. I promptly quit my technology job, moved to San Francisco to go to culinary school, and almost 16 years later, I haven\u2019t looked back.<\/p>\n

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

After graduating from culinary school I spent a bit of time in restaurant kitchens, but always knew I wanted to get into teaching. \u00a0I was hired by Tante Marie\u2019s<\/a> as a teaching assistant, working for my mentor Catherine Pantsios, who\u2019d been my chef instructor at school. Shortly afterwards I began teaching my own classes, which lead to a 14 year career at the school, teaching both professional and recreational students. I always knew I wanted a school of my own and finally took the plunge about 2\u00bd years ago, utilizing my teaching background and prior business knowledge to build what is now San Francisco Cooking School<\/a>. \u00a0I had a lot of help from chefs and food professionals around the city as I developed the programs here – their support has been unwavering and so vital in building a business that really thrives on what\u2019s happening here in food today.<\/p>\n

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

Working with Catherine Pantsios I learned what it takes to execute a successful culinary program. I also have experience ranging from working the\u00a0kitchens of the Food Network<\/a> in New York\u00a0to\u00a0recipe development for Bon Appetit<\/a>, as well authoring multiple\u00a0cookbooks for\u00a0Williams-Sonoma<\/a>, including the popular \u201cCooking from the Farmers\u2019\u00a0Market<\/a>\u201d and \u201cPanini.\u201d These all tie together into the food career I always dreamed of \u2013 in the food city I love!<\/p>\n

From these years of experiences, I was ready to flesh out my own ideas for a new anchored institution for culinary and pastry arts education that reflects the innovation and talent that is so prevalent in the Bay Area food community. I was able to bring Catherine Pantsios on board as our director of Culinary Arts and the talented pastry chef Nicole Plue to direct the Pastry Arts program. I\u2019m proud that we have a cooking education that cannot be taught anywhere else.<\/p>\n

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

The rigor of the food world has never deterred me. \u00a0Working as an extern right out of culinary school wasn\u2019t easy but I found myself loving it more than I\u2019d ever imagined – the pace, intensity, and total sense of closure each day made me realize that my love for feeding other people could definitely translate into a career.<\/p>\n

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

Well, I think the greatest opportunity is the fact that there are so many opportunities. When I went to culinary school, I remember getting strange looks because I wanted to be cooking teacher and everybody else was headed to restaurants. Today, there is a plethora of opportunities as a corporate or private chef, catering, food\u00a0artisan, food media and all manners of food\u00a0entrepreneurship. Recognizing these career pathways and giving our professional students a broad exposure to what\u2019s available was\u00a0as one of the founding principles of our school. Or, if you are already a food professional, now is an exciting time to take stock of your\u00a0skill set and passions, and consider what new\u00a0opportunities are now available to you to explore.<\/p>\n

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

Easy – Dungeness Crab!<\/p>\n

\n

\n

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There is much discussion of attending cooking school – its benefits and drawbacks, its prestige, etc. – but it’s not so often that you actually meet someone who founded one. 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