{"id":584,"date":"2010-10-27T13:12:21","date_gmt":"2010-10-27T13:12:21","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=584"},"modified":"2010-10-27T13:20:49","modified_gmt":"2010-10-27T13:20:49","slug":"sasha-davies-author-cheesemonger","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/sasha-davies-author-cheesemonger\/","title":{"rendered":"Sasha Davies \/ Author & Cheesemonger"},"content":{"rendered":"
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There’s no right or wrong way to go about finding your food destiny, and while some have rambled, Sasha has narrowed hers down with remarkable efficiency – one taste, and the wheels (of cheese) started turning. She’s not one to disregard her former life, and the way she describes how a corporate background has lent continuous support to her now-food focused world is inspiring in its practicality. We love her advice, and we bet you will too.<\/em><\/div>\n
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Editor’s Note:<\/strong> Sasha’s Book, The Guide to West Coast Cheese<\/strong>, just came out in September 2010.\u00a0 She’s too shy to plug it in her profile, so we wanted to make sure to let you know that if you want a copy, you can buy one here<\/a>.\u00a0 Happy reading and eating!<\/em><\/div>\n

\nWhat attracted you to a good food job? <\/strong>
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I wanted to work in an industry that I was interested in and I wanted to enjoy my job. My time working in financial services made it painfully clear to me that there were limitations on the enjoyment and satisfaction I could get doing a job in an industry that was not inherently interesting to me. I attended a cheese tasting and was smitten with the idea of spending my working days with food but didn’t feel like I knew enough about food or cooking to get a job in a kitchen- especially in NYC. A friend told me about an internship at the Artisanal Cheese Center<\/a> and when I met the woman I would be an apprentice to I noticed she was eating a stale piece of baguette with a 1\/2 inch thick smear of butter on it – this was the first sign I was in the right place.<\/p>\n<\/div>\n

It will sound cliche but from there I truly did follow my curiosity and it lead me down a winding path with occupational stops at Murray’s Cheese<\/a> (inventory manager and teacher), Union Square Hospitality Group<\/a> (front desk), and Marlow & Sons<\/a> (general store manager). In between my job at Murray’s and USHG my husband and I decided to do a project we called Cheese by Hand<\/a> where we traveled around the U.S. to learn first hand what was going on with cheesemakers in our own country. It was a crazy idea- one that meant committing our carefully saved resources – but through the risks we could see an amazing opportunity to travel, work together, and meet a bunch of cool people. Writing a blog and doing audio interviews for that project piqued my interest in cheese education and lead to speaking engagements, participation on the board of directors of the American Cheese Society<\/a>, and eventually (three years later) the opportunity to write a book about cheese.<\/div>\n
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\nHow did you get your current good food job?
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Through a combination of good fortune and rigorous debate. The publisher of my book was interested in doing a regional cheese book and they had contacted a colleague of mine in the business who recommended me for the gig. I then had a series of meetings with the publisher where we kicked ideas around until we landed on a concept that worked well for both of us.<\/div>\n<\/div>\n

\nHow did your previous work or life experience prepare you for a good food job?
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\nMy experience in the corporate world has been incredibly helpful to me in all the jobs I’ve held in the cheese industry. I received training in project management that has been applicable across every job I’ve had in the food world. I’m also thankful that I started in the corporate world where there are lots of systems and rules that dictate how things get done. Even though systems and rules can seem limiting I found that having that foundation and a degree of professionalism has helped me get the good food jobs I’ve had and to be a better advocate for myself and any staff that I’ve managed. It has also helped me to ferret out food and hospitality companies that see value in fostering a positive work environment – something that I’ve not found to be universal in the industry.<\/div>\n
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What advice do you have for others in search of a good food job?
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\nDrawing from my experience I would tell people not to panic if the path they are on doesn’t have a crystal clear end point. Also – it will help you a lot if you can define those things that are most important to you in a job whether it is needing to be paid a certain amount of money, working with people you like, learning a specific skill, having access to experts, being part of a mindful food community, fame – whatever it is, knowing those things for yourself helps you refine your search and evaluate opportunities before you take them and even once you’re in them.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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

I would probably work for eggs from pastured chickens alone but as Snoop Dogg once said, ‘Dream big, you might never wake up.’ So I’d also love to have my own personal tutor to help me master gardening, beekeeping, French, and Spanish.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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