{"id":909,"date":"2011-03-28T12:09:15","date_gmt":"2011-03-28T12:09:15","guid":{"rendered":"http:\/\/www.goodfoodjobs.com\/blog\/?p=909"},"modified":"2011-03-28T13:43:39","modified_gmt":"2011-03-28T13:43:39","slug":"vince-razionale-sales-marketing-cellars-at-jasper-hill","status":"publish","type":"post","link":"https:\/\/www.goodfoodjobs.com\/blog\/vince-razionale-sales-marketing-cellars-at-jasper-hill\/","title":{"rendered":"Vince Razionale \/ Sales & Marketing \/ Cellars at Jasper Hill"},"content":{"rendered":"
\"\"<\/a><\/p>\n
You’ll soon discover that Vince is something of a renaissance man – loving food and literature alike – but as a salesman by trade he’ll have you convinced that cheese (particularly VT made) is his first and only love. His mid-western charm and determination also help to explain how he found his way from college courses in the Humanities to a career in food. \u00a0A recurring theme here is that experience as a server in a restaurant, or a similar entry-level job, can give you the exposure to pique your interest in food and the skills to apply to your dream job.<\/em><\/div>\n

\nWhat attracted you to a good food job?<\/strong><\/em><\/div>\n

\n<\/strong><\/em>Part of it is because I didn’t grow up thinking much about food or drink. Our middle-class, mid-western suburban family wasn’t terribly adventurous in regards to food, so I grew up eating simple food that we all more or less liked. That made it more special when I first tried things like foie gras<\/em>, gueuze, goat cheese, Chartreuse, and persimmons.<\/div>\n<\/div>\n
The other part of it is because I majored in Classical Studies in college. Obscure majors in the humanities basically force your hand, upon graduation, to choose between a career in academia or work in the food industry. To help pay for my degree, I worked several days a week at an outstanding fine dining restaurant in St. Louis called The Crossing, where I “first tried” so many different foods and drinks. When I graduated and stopped working with food, I realized how much I missed it. I was bitten by the bug…but I still had to find a way to make a career out of it.<\/div>\n
Food is the perfect fit for someone like me – it blends history, geography, politics, trivia, sociology, anthroplogy, mythology, and sensory analysis. I needed to find a job that could challenge me on a day-to-day basis and I have to believe in it. I think I’m a pretty good salesperson, but only if I believe in what I’m selling. I couldn’t sit at a desk and sell widgets all day – I’d be bored to tears after about 10 minutes.<\/div>\n
\n

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

\n<\/strong><\/em>After graduating and moving to Boston, I tried my hand at a few jobs that didn’t work out.\u00a0 My bad luck streak ended when I got a job working on the cheese counter at Formaggio Kitchen<\/a>, easily one of the best cheese shops in the country. I quickly found my niche – I loved (and continue to love) the dynamic and fascinating history behind cheese, and I loved how cheese can at once be esoteric and accessible. I took on a managerial role at the shop and started buying American cheeses, and was given great flexibility to help the store sell more cheese in general.<\/div>\n
Naturally, I developed a close relationship with everyone at the Cellars at Jasper Hil<\/a>l. As a buyer, I saw this company as being very important to the growth of the American cheese movement, and I worked really hard to represent them well on our cheese counter. \u00a0I guess Mateo and Andy at Jasper Hill really liked my advocacy, and they offered me a job working with them. Now I sell whole wheels of cheese instead of half-pound pieces, and I love it. I really do believe that I’m part of a company that is going to help define the future of American cheese, and I’m so excited to be a part of that. I feel lucky to have found a company where I am one among many cheese nerds, and I get to interact with some of this country’s best cheesemongers. I also have the great joy of living with my family in one of the most beautiful places in the world.<\/div>\n<\/div>\n
\n
\n

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

My first job in food was waiting tables at a retirement center, when I was in high school. It’s an underappreciated fact that every woman over 60 loves redheads, so I was in good graces from the get-go. After years of being teased for my red hair, I felt welcome! The food wasn’t all that great, but I learned how to work in and around a kitchen – how to move, how to clean, how to prepare food, and how to stay organized when you’re busy. It laid the groundwork for me to continue to grow in the food industry.<\/p>\n<\/div>\n

And my study of ancient history made me better equipped to be a thoughtful person in this world. It taught me to analyze arguments. Depending on how political you are, you can envision a world in which food is an argument for something – the fun of working in this industry is peeling apart the layers of argument and trying to find truth value.<\/p>\n

\n

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

You’re going to have to prove yourself and your dedication at some point or another. Be proactive about that and don’t wait for someone to give you an opportunity.<\/p>\n<\/div>\n

Learn how to clean thoroughly!<\/p>\n

No one works in the food industry for the money, and don’t expect a 401k, good health insurance, or any of the other perks that our parents wish came with our jobs (you can find it on rare occasion, but there’s really no substitute for contributing to that you believe in).<\/p>\n

Always be learning. Buy books, read blogs, dig deep. You don’t have to tell your co-workers when you learn something, they’ll figure it out sooner or later. If your boss is worth working for, they’ll notice and cultivate your growth within the company. If you stop learning, it’s time to move into a new role or a new job.<\/p>\n

\n

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

Cheese is the obvious answer here. Really just food in general, though. I’d also accept payment in esoteric and obscure beer, wine, and cider. And books! I have an ever-growing collection of books, particularly those on cheese, language, and ancient history.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

You’ll soon discover that Vince is something of a renaissance man – loving food and literature alike – but as a salesman by trade he’ll have you convinced that cheese (particularly VT made) is his first and only love. 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