Good Food Jobs is a gastro-job search tool, designed to link people looking for meaningful food work with the businesses that need their energy, enthusiasm, and intellect. We post opportunities with farmers and food artisans, policy makers and purveyors, retailers and restaurateurs, economists, ecologists, and more. Good Food Jobs will launch this summer.
the gastrognomes is a blog for food lovers who want to put their passions to work. We profile the most interesting, engaging, and unlikely food professionals that we find, and we publish them here to inspire you.
NICE THINGS PEOPLE SAY
"Good Food Jobs has done wonders to assuage my fears of unemployment -- or worse, unfulfilling employment."
- Matt, Student
"We got so many qualified applicants. There were even two candidates that had been on Top Chef. And it would have been an honor to work with any of the others as well."
- Ben, Job Poster
"I'm so glad that you started Good Food Jobs because it's such a helpful resource for those of us who want to get into the food world, but don't necessarily know what's out there."
- Lynna, Job Seeker
We can't thank all of you enough for your endless inpiration.
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HAPPY NOVEMBER!
We're fresh from a VT road trip - this one for pleasure more than business (although they seem to be one and the same, by design). Everything about VT always excites us: the farmstead cheese, fresh beer, fall foliage, and first snow.
It's always refreshing to hear what's new up north. Of note:
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The Vermont Food Venture Center is well on it's way to completion. Attend the tour next Saturday November 6th and see what's in store for the shared-use incubator facilities designed for value-added and specialty food producers.
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Nestled in the middle of nowhere, Hill Farmstead Brewery is cranking out some of the best brews this side of the Atlantic. With the brewery up and running since March 2010, Shaun's well on his way to finishing his next project: the tasting room. But don't wait until it's finished this Spring to savor Shaun's beers; you can grab growlers and bottles at the brewery every Saturday 12 PM - 5 PM in the meantime.
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The Cellars ar Jasper Hill are announcing a mail order website in the coming weeks, just in time for you to share your favorite VT artisan cheeses with your loved ones for the holidays. We'll clue you in when it's up and running.
Like we said . . . business . . . pleasure . . . it's all the same,
Taylor & Dorothy
Co-Founders, Good Food Jobs
PRESS
HERITAGE RADIO NETWORK: The Farm Report
Erin Fairbanks and Heather Hyman invited us to the studio to chat about Good Food Jobs: what it is, how it works, and what it means for the food world. In case you only know us by our written word and static photos, take a listen. We're part SNL skit "The Delicious Dish" and part contagious laughter, but all around interested in getting people good food jobs.
Hear it at Heritage Radio
EVENT RECAP
Beer Table & Terra Madre
BEER TABLE PANEL DISCUSSION
Yes, we're a little behind, as we had this event two weeks ago, but better late than never.
A huge thank you to Beer Table for hosting, and to our panelists who provided us with great sound bites on working with food:
Craig Frymark, Brewhouse Manager at Sixpoint Craft Ales
Derek Denckla, Curator & Founder of farmcity.us
Dorothy Neagle, Co-Founder of Good Food Jobs
Nora Singley, Assistant Chef & Food Stylist on The Martha Stewart Show
Soon we'll get high tech and try to video, stream, or podcast our panels, but as we get going, we'll do this the old fashioned way and give you a few of our favorite quotes:
" Working with food is great because it's the one arena left where you don't need to conform to professional pedigrees. You practically need an MFA for people in the art world to even talk to you, but this is the last profession where you can roll with it."
- Derek, on why to work in food
" I learned a lot along the way through equal parts passion and failure. There's no harm in failure if you learn from it. You can fail your way to success. "
- Craig, on how he approaches brewing
" You've got to be willing to work for free and get dirty - you want to do that to learn and to have the experience."
- Nora, on how to break into food
" Decide what you want to do, find the person that is doing it the best in the world, and then tell them you want to work for them for free. After 6 months they will either feel so guilty that they'll give you a paying job - especially since you're already trained up and they know how awesome you are - or you'll have 6 months of experience under your belt that you can use to land another opportunity in the same field."
- Dorothy, on how to land your dream job
Stay tuned for our future panel discussions. We've got a few ideas up our sleeves, but if there is any topic you'd like to see or food professionals you'd like to meet, then drop us a line at taylor@goodfoodjobs.com to let us know.
TERRA MADRE RECAP
Let's start with what Terra Madre actually is. Calling it a "conference" does no justice to the spirit of the event: it's a meeting of the world's food communities that happens every other year in Turin. This year over 5,000 representatives from around the globe joined to share ideas and experiences to help make good, clean, and fair food a universal right.
But the movement is not confined to a five day conference. Terra Madre is also the name of the greater network. With 2,000 communities representing over 300,000 farmers, food producers, educators, and activists, they are creating opportunities for everyone to work together. If you want to get involved, mark your calendars for Terra Madre Day on December 10th, 2010.
Next week . . . recap of the USA Regional Meeting.
THE GASTRO.GNOMES BLOG
Sasha Davies
Author & Cheesemonger
The Guide to West Coast Cheese
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. . . read more here.
Editor’s Note: Sasha’s Book, The Guide to West Coast Cheese, just came out in September 2010. 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. Happy reading and eating!
Follow our weekly blog profiles at goodfoodjobs.com/blog.
GOOD FOOD JOB HIGHLIGHTS
Week of 10.26.10 - 10.31.10
Designed to give you just a taste . . . see the full website for additional details.
SUPERVISOR
Ploughsare Farm
Alexandria, MN
Now this is our kind of farm: "It is our belief that the farm has to be economically sustainable for the owners and employees while providing a good quality of life (limits on work hours and stress) as well as nurture the soil, environment, and community."
ASSISTANT CHEESEMAKER
Consider Bardwell Farm
West Pawlet, VT
We know you've been staring out of your office window, wondering what life would be like in your dream job as a cheesemaker. Before you buy the farm, be thorough in your approach and assist a cheesemaking legend. There's absolutely no better way to learn.
FORAGER
Dean & Deluca
New York, NY
It's urban friendly foraging . . . no you won't have to freeze your buns off in Central Park looking for purslane, but you will need a keen eye and honed tastebuds to put the 'special' into this specialty food store's product line.
See more good food jobs at goodfoodjobs.com
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