{"id":287,"date":"2010-06-12T04:23:38","date_gmt":"2010-06-12T04:23:38","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=287"},"modified":"2014-03-15T22:29:49","modified_gmt":"2014-03-15T22:29:49","slug":"nora-singley-tv-chef-food-stylist-the-martha-stewart-show","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/nora-singley-tv-chef-food-stylist-the-martha-stewart-show\/","title":{"rendered":"Nora Singley \/ TV Chef & Food Stylist \/ The Martha Stewart Show"},"content":{"rendered":"

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

\n

Nora’s food trajectory isn’t what you’d call traditional, but it’s<\/em> definitely<\/em> one that you’ll\u00a0 envy.\u00a0 After moving to our big city, she quit her first corporate gig in real estate after only one year and followed her passions (and her nose) to Murray’s Cheese<\/a>.\u00a0 In a few short months she worked her way up from the counter to the classroom (yes, she gave Taylor her first job out of school and Taylor still answers to people who call her “the new Nora” over 3 years later), and finally to the position of wholesale manager, selling cheese to top restaurants across NYC.\u00a0 At that point, Nora knew she wanted face time in the kitchen, but didn’t want the hours or the craziness of a restaurant job – and that’s how she ended up in the test kitchen on The Martha Stewart Show<\/a>.\u00a0 She may not have a culinary school degree, but she’s living proof that an incredible personality and endless determination may just land you your dream job in food.
\n<\/em><\/p>\n

What attracted you to a good food job? <\/em><\/strong><\/p>\n

I’m not so sure that I knew that I wanted to work in food, really. It just seemed like the only thing that felt right. Looking back on that moment when I left my previous industry, it does seem like a very decisive move, even though it didn’t FEEL that way at the time! My first job in food was as a cheesemonger, working behind the cheese counter at Murray’s Cheese. This job felt right. I wasn’t sitting at a desk, I was talking to people about food, and flavors, and sometimes things totally unrelated to cheese, and if my curiosity about cheese was still nagging me when I left work, I could go home and read about it. This was the real thrill: I was actually interested in my newfound industry on an intellectual level.<\/div>\n

I shied away the traditional chef route because I knew the hours wouldn’t suit me, and I feared somehow that working in a restaurant\u00a0would turn dining out into something not as enjoyable as it is for me now. Dining out is one of my very favorite things to do– it’s something I do to get newly inspired by food– and I knew that would have to stop if my work hours were dinner hours.<\/p>\n

I’m very lucky to be in my current position. My thought was that working in food media would allow me to work with food in the confines\u00a0of another industry in which I was interested, like two jobs in one. Working in food television is dynamic. In addition to the food needing\u00a0to taste amazing, it must look great, and there’s got to be a well-tested recipe to accompany it. These are the rewarding challenges: to make food taste better when it’s subpar, to develop recipes that come from your own imagination and flavor sensibilities,\u00a0and to master and learn new techniques.<\/p>\n

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

\n<\/strong><\/em><\/div>\n
I’ve always loved food: eating it, cooking it, shopping for it, talking about it. From a very young age I showed serious interest in the subject. I cooked a lot with my mother, and my parents always let me kind of run with this particular interest of mine. Cooking was always just a natural passion of mine, not like the piano, which I was forced into (and then dropped), or math, which I was never really interested in– or good at, for that matter. Food just came a bit more easily to me, and so in choosing to follow that passion in my career, I was in many ways just listening to myself and answering a natural call.<\/div>\n

There are so many vital lessons that you learn in other jobs that have helped me in my current position: roll with the punches, be prepared\u00a0for anything, keep an open mind, work efficiently and in an organized manner, and be someone that people can rely on. Many of the same\u00a0things that help you excel in one industry can directly apply to another one, and that was kind of a profound revelation for me, that the lessons I’d learned in previous jobs have credence in the food world, as well.<\/p>\n

What advice do you have for others in search of a good food job?<\/em><\/strong><\/div>\n

Be willing to volunteer, take an internship position, or an unpaid position to get your start. Be enthusiastic, be willing to do anything, and go into any job with no ego! Everyone in the food business started at the bottom, so don’t be surprised if that’s where you might begin. Enter with an excellent attitude and a willingness to learn, and be persistent.<\/p>\n

I’d also tell people to try working in restaurants. Don’t discount restaurant work automatically. I learned SO much from my restaurant job– about food, work ethic, and about the industry in general. Restaurants drive the industry, and drive the public’s interest in food. Being behind the scenes of an eatery gives so much insight into the food world in general, everyone should try it at least once. And if you find the right place, it’s really fun, too!<\/p>\n

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

Pizza. And a gym membership.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nora’s food trajectory isn’t what you’d call traditional, but it’s definitely one that you’ll\u00a0 envy.\u00a0 After moving to our big city, she quit her first corporate gig in real estate after only one year and followed her passions (and her nose) to Murray’s Cheese.\u00a0 In a few short months she worked her way up from […]<\/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":[11,13],"class_list":["post-287","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-culinary","tag-media"],"yoast_head":"\nNora Singley \/ TV Chef & Food Stylist \/ The Martha Stewart Show - 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\/nora-singley-tv-chef-food-stylist-the-martha-stewart-show\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nora Singley \/ TV Chef & Food Stylist \/ The Martha Stewart Show - 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