{"id":3078,"date":"2014-06-03T12:00:38","date_gmt":"2014-06-03T12:00:38","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=3078"},"modified":"2014-06-03T01:55:44","modified_gmt":"2014-06-03T01:55:44","slug":"anthony-fassio-ceo-natural-gourmet-institute-chair-slow-food-nyc","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/anthony-fassio-ceo-natural-gourmet-institute-chair-slow-food-nyc\/","title":{"rendered":"Anthony Fassio \/ CEO, Natural Gourmet Institute \/  Chair, Slow Food NYC"},"content":{"rendered":"<p><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2014\/04\/Anthony-Fassio-@DeanNeistat.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3079 alignleft\" style=\"border: 0px none;\" title=\"Dean Neistat\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2014\/04\/Anthony-Fassio-@DeanNeistat-e1398098338824.jpg\" alt=\"\" width=\"590\" height=\"393\" \/><\/a><\/p>\n<p><em>We have always wanted to tell the small stories, the ones that make a big difference. We often profile people whose job, or company, you&#8217;ve probably never heard of. But even when we interview someone like Anthony, whose resume is enough to intimidate any of us, we find ourselves drawn to the humbler details, like the simplicity of growing up on a farm, and it reminds us that every story is small in some way. <\/em><\/p>\n<p><strong><em>When did you know that you wanted to work in food?<\/em><\/strong><\/p>\n<p><em> <\/em>I suppose the day I was born on a farm.  Chickens mainly, but my childhood home was also surrounded by sweet corn  (non-GMO) and tomato fields. Growing up in an Italian farming family we  grew, cleaned, and cooked our food as a family,  as a community. Food, and a great care for it, was part of my childhood  and family home. I could not have gone any other direction. Working in  food was the easy answer for me &#8211; knowing exactly what type of work took a bit more  thinking and organic progression.<\/p>\n<p><strong><em>How did you get your current good food job? <\/em><\/strong><\/p>\n<p>I first became aware of <a title=\"Natural Gourmet Institute\" href=\"http:\/\/www.naturalgourmetinstitute.com\/\" target=\"_blank\">Natural Gourmet Institute<\/a> (NGI) when the  founder, <a title=\"TEDxManhattan\" href=\"http:\/\/tedxtalks.ted.com\/video\/How-to-Think-About-Food-Annemar;search%3Atag%3A%22TEDxManhattan%22\" target=\"_blank\">Dr. Annemarie  Colbin, spoke at TEDxManhattan<\/a>. Not paying too much attention to the  organization, Dr. Colbin\u2019s message of eating  food that is whole, organic, local, seasonal, and sustainable resonated deeply with me. It was  when the non-profit I help lead (I am the Chair  of <a title=\"Slow Food NYC\" href=\"http:\/\/www.slowfoodnyc.org\/\" target=\"_blank\">Slow Food NYC<\/a>) was selected as a charitable recipient by Natural  Gourmet Institute that it all fell into place. Dr. Colbin\u2019s message and  Natural Gourmet Institute was now on my radar. A few months later, a  friend told me about a job posting on Monster.com  for NGI\u2019s CEO position. The rest is history.<\/p>\n<p><strong><em>How did your previous work or life experience prepare you for a good food job?<\/em><\/strong><em> <\/em><\/p>\n<p>My education (B.B.A., M.B.A., and <a title=\"Le Cordon Bleu\" href=\"http:\/\/www.lcbparis.com\/\" target=\"_blank\">Le Cordon Bleu<\/a> Paris culinary degree)  helped to lay the foundation, but it was my work experience that helped  me achieve my current position. As a farmer, I understood what it means  to tend the earth\u2019s resources. As a manager  for Pepsi and Frito-Lay I learned food safety, high-volume production,  and distribution. As a line cook and educator for food entrepreneurs, I  learned what one does once they get ingredients. Through these  experiences, I have developed a well-rounded food  background that has positioned me to lead a culinary and educational  institute.<\/p>\n<p><strong><em>What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream? <\/em><\/strong><\/p>\n<p>Building a career requires a lot of networking. At first I was a bit  timid to walk up to someone and introduce myself. I  had to learn to get over that. Building a career also requires you to  always show up. You never know when you will meet that person or be  given that opportunity to advance your career. This can be tiresome,  there were times that I thought it would never come  together. But, I had the perseverance and courage to keep showing up.<\/p>\n<p><strong><em>What can you identify as the greatest\u00a0opportunities\u00a0in food right now?<\/em><\/strong><\/p>\n<p><em> <\/em>Today more than ever, people want good, clean, healthy food. The  biggest opportunity I see is helping all New Yorkers, or Americans for  that matter, gain access to wholesome, nutritious food no matter their  zip code. Moreover, I see a big opportunity for institutional  food service entities to redefine how and what ingredients they procure  and for them to rethink the healthfulness of the food they offer.<\/p>\n<p><em><strong>If you could be compensated for your work with something other than money, what would it be?<\/strong> <\/em><\/p>\n<p>The attraction of passionate people. I have to say, I think I already  receive this compensation. My team at NGI and my fellow board of  directors at Slow Food NYC inspire me on a daily basis to do what I do.  This is the greatest compensation I could ask for.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We have always wanted to tell the small stories, the ones that make a big difference. We often profile people whose job, or company, you&#8217;ve probably never heard of. But even when we interview someone like Anthony, whose resume is enough to intimidate any of us, we find ourselves drawn to the humbler details, like [&hellip;]<\/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":[7,11,10,14],"class_list":["post-3078","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-business","tag-culinary","tag-education","tag-nonprofit"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Anthony Fassio \/ CEO, Natural Gourmet Institute \/ Chair, Slow Food NYC - 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\/anthony-fassio-ceo-natural-gourmet-institute-chair-slow-food-nyc\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Anthony Fassio \/ CEO, Natural Gourmet Institute \/ Chair, Slow Food NYC - Good Food Jobs\" \/>\n<meta property=\"og:description\" content=\"We have always wanted to tell the small stories, the ones that make a big difference. 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