{"id":2940,"date":"2014-03-25T13:04:17","date_gmt":"2014-03-25T13:04:17","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=2940"},"modified":"2014-03-25T13:09:23","modified_gmt":"2014-03-25T13:09:23","slug":"louisa-shafia-owner-lucid-food-inc","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/louisa-shafia-owner-lucid-food-inc\/","title":{"rendered":"Louisa Shafia \/ Owner \/ Lucid Food, Inc"},"content":{"rendered":"
\"\"<\/a><\/div>\n
Photo credit: Jacob Bronstein, The Recipe Club<\/em><\/div>\n

\n<\/em><\/div>\n
Looking at Louisa’s success now – chef at award-winning San Francisco and NYC restaurants, acclaimed cookbook author (even her very first cookbook was a finalist for the IACP award) – it’s hard to imagine that she had to feel her way in the dark to get here. Her story reminds us that, even for the biggest goals (like publishing a book), there is a starting point, and a light at the end of the tunnel. <\/em><\/div>\n

<\/em><\/strong><\/p>\n

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

<\/em><\/p>\n

I came to New York to pursue acting, but after five years of temping in a bank and a cross-country tour performing \u201cDon Quixote\u201d at high schools, I knew something had to change. I asked myself what else I could do with my life, and I realized that I had always loved cooking. My mom is an amazing, adventurous cook, and a big entertainer. I was her sous chef starting at age five (seriously!), and so cooking is in my blood. I was always cooking for friends and family but had never considered it as a career.<\/p>\n

At my yoga center there was a help wanted ad for a vegetarian cook at the Sewall House<\/a> yoga retreat in Northern Maine. I got the gig and spent the summer cooking. I loved the experience and the guests loved the food. That fall, I went to cooking school at the Natural Gourmet Institute<\/a> in New York City.<\/p>\n

<\/em><\/p>\n

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

<\/em><\/p>\n

After cooking school, I worked in several restaurants in San Francisco and New York. Eventually I started a seasonal, sustainable catering company, Lucid Food<\/a>. People were really excited that you could get catered food that was elegant and delicious, but sourced from the farmer\u2019s market and the waste was composted. I wanted to share my eco-friendly kitchen tips and seasonal recipes with a wider audience, so I wrote my first cookbook, Lucid Food: Cooking for an Eco-Conscious Life<\/a>. In terms of getting it published, I had no idea what I was doing. One of the chefs I had worked for had written a book, so I asked him to connect me with his editor. I sent my book proposal directly to her, and she accepted it. Even though I already had the contract, I found a literary agent to work with me. He read over my contract, helped negotiated the fine points, and guided me through the whole process of publishing a book.<\/p>\n

Now that I have two books out, the most recent being The New Persian Kitchen<\/a>, I do a lot of food writing, I teach cooking classes, and do the occasional catered event. My favorite thing that I do these days is teaming up with restaurants to do \u201cPersian pop-up\u201d dinners. This summer I helped open a new Persian restaurant in New York, Caf\u00e9 Nadery<\/a>, where I designed the menu. I love that I still get to cook in restaurants, and have the thrill of putting on an event for the public, while a lot of the time I still get to be seriously nerdy academic and research stuff like the Jewish contribution to Iranian food.<\/p>\n

<\/em><\/p>\n

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

<\/em><\/p>\n

Improv was really good training for teaching cooking classes!<\/p>\n

<\/em><\/p>\n

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

I\u2019ve never been strong at math, and I had to write a business plan to get my catering company organized. It doesn\u2019t sound like a big deal, but I had to go to tons of (free) business classes through the public library, and SCORE<\/a>, in order to be able to figure it out. It was frustrating, and it took me a long time, but it was well worth the effort.<\/p>\n

<\/em><\/p>\n

What can you identify as the greatest\u00a0opportunities\u00a0in food right now?<\/em><\/strong><\/p>\n

<\/em><\/p>\n

There\u2019s a real demand for urban people to get good quality, local food. The need is being met on a very personal level by places like the meal delivery service Mealku<\/a>, the grocery delivery service good eggs<\/a>, and CSA\u2019s. People are craving a sense of community, and food is such a good way to bring people together. So many wonderful businesses are popping up to fill that need: the Pantry at Delancey<\/a> where you take a cooking class and have dinner; the cookbook stores Omnivore Books<\/a> and The Book Larder<\/a> where they have fun foodie events; and the website food52<\/a> where you\u2019re really encouraged to interact with other readers and share your story. And people are having so much fun playing with the traditional concept of a restaurant with supper clubs, pop-up dinners, places like City Grit<\/a> that host guest chefs, Eat With<\/a> which helps you find local homes to eat in when you travel, and the Conflict Kitchen<\/a> which uses food to promote peace and diplomacy. It\u2019s so exciting to experience sharing food with strangers in these different settings.<\/p>\n

<\/em><\/p>\n

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

<\/em><\/p>\n

I\u2019d love to come together with a group of people for a home-cooked meal. How cool would that be if once a week you got to hang out with other friendly folks, eat real food, and enjoy good conversation, simply as a part of your job?<\/p>\n","protected":false},"excerpt":{"rendered":"

Photo credit: Jacob Bronstein, The Recipe Club Looking at Louisa’s success now – chef at award-winning San Francisco and NYC restaurants, acclaimed cookbook author (even her very first cookbook was a finalist for the IACP award) – it’s hard to imagine that she had to feel her way in the dark to get here. Her […]<\/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":[11,10,13],"class_list":["post-2940","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-culinary","tag-education","tag-media"],"yoast_head":"\nLouisa Shafia \/ Owner \/ Lucid Food, 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\/louisa-shafia-owner-lucid-food-inc\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Louisa Shafia \/ Owner \/ Lucid Food, Inc - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"Photo credit: Jacob Bronstein, The Recipe Club Looking at Louisa’s success now – chef at award-winning San Francisco and NYC restaurants, acclaimed cookbook author (even her very first cookbook was a finalist for the IACP award) – it’s hard to imagine that she had to feel her way in the dark to get here. 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