{"id":611,"date":"2010-10-12T15:28:18","date_gmt":"2010-10-12T15:28:18","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=611"},"modified":"2010-10-12T15:28:18","modified_gmt":"2010-10-12T15:28:18","slug":"gillian-ferguson-segment-producer-public-radio-kcrw-good-food","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/gillian-ferguson-segment-producer-public-radio-kcrw-good-food\/","title":{"rendered":"Gillian Ferguson \/ Segment Producer, Public Radio \/ KCRW Good Food"},"content":{"rendered":"<p style=\"text-align: left;\"><a href=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/10\/Picture-6.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-612\" style=\"border: 0pt none;\" title=\"Gillian Ferguson\" src=\"http:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/10\/Picture-6.png\" alt=\"\" width=\"425\" height=\"284\" srcset=\"https:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/10\/Picture-6.png 851w, https:\/\/www.goodfoodjobs.com\/blog\/wp-content\/uploads\/2010\/10\/Picture-6-300x200.png 300w\" sizes=\"auto, (max-width: 425px) 100vw, 425px\" \/><\/a><em><strong><br \/>\n<\/strong><\/em><\/p>\n<p style=\"text-align: left;\"><em>Most folks straight out of college would kill for an art gallery gig.\u00a0 Gillian was one of them.\u00a0 But few people can hide their innate interest when it comes to food.\u00a0 Gillian knew the jig was up when she and her co-workers started hosting parties at the gallery just so they could cater them.\u00a0 &#8220;Epicurated&#8221; turned into a full-time pursuit: she left her day job to find her way in the food world.\u00a0 Here&#8217;s the new profession she&#8217;s curated for herself.<\/em><\/p>\n<p style=\"text-align: left;\"><em><strong><!--more-->What attracted you to a good food job? <\/strong><\/em><br \/>\nI worked in the art world before getting a job in food. \u00a0I loved art, but somehow food was so much more interesting, more tangible. \u00a0It is universal and everyone understands it.<\/p>\n<p><em><strong>How did you get your current good food job? <\/strong><\/em><br \/>\nLike many people in the food industry I have 2 jobs. \u00a0To get my job at KCRW, first I did a bit of stalking. \u00a0During KCRW\u2019s dreaded pledge drive, Evan, the host of <a title=\"KCRW Good Food\" href=\"http:\/\/www.kcrw.com\/etc\/programs\/gfhttp:\/\/\" target=\"_blank\">Good Food<\/a>, offered a free dinner at her restaurant Angeli for anyone who pledged $50 or more during the show. \u00a0I was dead broke, but I knew it was an opportunity. \u00a0So I pledged, went to the dinner, introduced myself and asked to volunteer. \u00a0A year later they hired me.<\/p>\n<p>All the while, I knew volunteering for public radio wasn\u2019t going to pay the bills, so I decided to try my hand in the kitchen. \u00a0I was scared of kitchens. I had read Kitchen Confidential. \u00a0I knew chefs in New York. \u00a0Somehow a bakery seemed more\u2026safe. \u00a0A food writer and friend tipped me off to a new artisanal bakery called <a title=\"Huckleberry\" href=\"http:\/\/www.huckleberrycafe.com\/\" target=\"_blank\">Huckleberry<\/a> in Santa Monica, so I walked in and asked if they\u2019d let me work for free if I stayed out of the way. \u00a0The chef and her bakers were on their last legs \u2013 working 14 hour days \u2013 the thought of free labor made them drool. \u00a0So the next day I showed up with a doo-rag on my head and spent 4 hours shaping cookies. \u00a0I came back and made coffee cakes. \u00a0Within 2 weeks, they hired me and I learned to bake. \u00a0Then I learned to make bread \u2013 hand shaped baguettes, sourdough, brioche, ciabatta, croissants, flatbread\u2026you name it. \u00a0The kitchen is hard work, but for the first time in my life I was creating something, and it felt good.<\/p>\n<p><em><strong>How did your previous work or life experience prepare you for a good food job?<\/strong><\/em><br \/>\nIn the art world I was forced to talk to people \u2013 schmooze if you will. \u00a0People skills are important. \u00a0If you want a job, show up in person and introduce yourself, don\u2019t send an email.<\/p>\n<p><em><strong>What advice do you have for others in search of a good food job?<\/strong><\/em><br \/>\nYes you can.<\/p>\n<p><em><strong>If you could be compensated for your work with something other than money, what would it be?<\/strong><\/em><br \/>\nTime!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Most folks straight out of college would kill for an art gallery gig.\u00a0 Gillian was one of them.\u00a0 But few people can hide their innate interest when it comes to food.\u00a0 Gillian knew the jig was up when she and her co-workers started hosting parties at the gallery just so they could cater them.\u00a0 &#8220;Epicurated&#8221; [&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":[11,13,12],"class_list":["post-611","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-culinary","tag-media","tag-production"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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