be so good they can't ignore you

I SPENT THE BETTER PART OF MY LEISURE HOURS LAST WEEK . . .

reading My Kitchen Year cover to cover. Ruth Reich l's latest book - half cookbook / half memoir - documented the year that she spent grieving over the death of Gourmet Magazine (R.I.P.). I ached along with her. Reading her words rekindled the feelings of loss that I had when I learned that Conde Nast pulled the plug on the publication that had such an impact on my own interest in food.

In her recounting, Ruth repeats over and over how the experience made her feel like a failure. How could the demise of such an iconic publication come under her watch? Who would ever hire her again? But she proved this week's words of wisdom: be so good they can't ignore you.

Feeling Failure

Many of the greats from Gourmet have risen from the ashes (among our favorite projects is The Farm Cooking School from former editor Ian Knauer). The truth is: when you are good, it's not about finding the singular 'perfect' spot where you belong. There are many different scenarios in which you can work your magic.

And when you start to lose faith, hop in the kitchen. Cooking never fails to bring us comfort that cannot be paralleled.

Cheers,

Taylor & Dorothy
Co-Founders, Good Food Jobs

PS - This is your last week to apply for a scholarship to the Eco Practicum NYC program. The deadline is next Wednesday, February 10th. Learn more and apply at goodfoodjobs.com/scholarship.

What has been your greatest failure? We are curious to know.

we’re sending out a new question every so often so that we can give voice to more of your thoughts, challenges and feedback. let us know if you have something to contribute.

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