Food jobs used to be considered the jobs that most people dreaded and only did during the Summer or if they needed to make money right away with tips. However, technology and new opportunities have changed things and turned working in the food industry into some people's idea of a dream job. Once you read it, you will probably think so too!
Some Really Awesome Food Jobs Include:
1. Nerding out science-style as an on-camera recipe developer
Who does it: Dan Souza, co-executive editor of Cook’s Science and onscreen test cook for America’s Test Kitchen, Brookline, MAWhat he does: For Souza, every day at work is different. One day he's debunking the mysteries behind water ratios and rice, the next he's off to Penn State to brush up on the physics of ice cream.
2. Throwing parties with an army of food trucks
Who does it: Barrie Schwartz, CEO & founder of My House NOLA, New Orleans, LAWhat she does: What's cooler than hiring one caterer to work your event? Hiring a band of food trucks! Barrie Schwartz is the food truck whisperer. She organizes the 75-plus food trucks in New Orleans (she's eaten at them all, and knows who is best) and pairs them with venues in what is probably the most badass catering affair known to man.
3. Running America's most celebrated barbecue institution
Who does it: Aaron Franklin, owner and pitmaster at Franklin Barbecue, Austin, TXWhat he does: When Aaron Franklin isn't hanging out with Jon Favreau (don't deny you loved the delightful Chef), he's either cooking ribs at 12:45am or building a BBQ cooker in his welding shop. As pitmaster and owner of the eponymous Franklin Barbecue, Franklin is responsible for making sure his famed BBQ is always consistent with the quality and taste his customers have come to expect and worship.
4. Judging Top Chef in your spare time
Who does it: Gail Simmons, food personality, producer, author & consultant, New York today, Charleston tomorrowWhat she does: Gail Simmons wears a lot of hats, each more fabulous than the next. She is the special projects director at Food & Wine, author of Talking with My Mouth Full, entrepreneur-in-residence and teacher at Babson College, founder of Humble Pie Productions (yes, she's behind the camera, too), and perhaps most famously, a permanent judge on Bravo's Top Chef.
5. Making Shake Shack appear even more delicious
Who does it: Liz Clayman, food photographer, Brooklyn, NYWhat she does: The food photographer for the likes of Beat Bobby Flay on the Food Network, the Union Square Hospitality Group, Edible Manhattan, New York Magazine, Cherry Bombe, the Waldorf Astoria, The Meatball Shop, and even Shake Shack, Clayman takes photos of food and its makers at their best and sexiest.
6. Taste-testing some of America's finest Italian-style cured meats
Who does it: Sebastian Beumer, plant operations, R&D, and new product creation manager at La Quercia, Norwalk, IAWhat he does: Beumer gets to play with meat all day. As the plant manager at the award-winning American salumi producer La Quercia, Beumer works with the best farmers to create pancetta, guanciale, salami, prosciutto, coppa, and more.
7. Playing with new kitchen toys before anyone else
Who does it: Sharon Franke, appliances & technology director at the Good Housekeeping Institute, New York, NYWhat she does: If you were that kid who wanted to play with every gadget and appliance in the kitchen department of Macy's, then Franke has your dream job. As the appliances & technology director, Franke tests and reviews any and every kitchen appliance and tool you can imagine: cooking ranges, refrigerators, blenders, pots, pans, thermometers, sous-vide machines — everything!
8. Running a virtual playground for food nerds
Who does it: Craig Kanarick, CEO, taster, and merchant at Mouth, Brooklyn, NYWhat he does: Kanarick founded Mouth, an online speciality food store, as a way to celebrate the amazing “indie” food producers across the United States. Although a good part of his job focuses on the decidedly unglamorous jobs of company strategizing, money raising, and, you know, making sure the company continues to exist, he also gets to meet some of the coolest food-makers, taste products, and bring them to market.
9. Combining tech and ice cream in the coolest way possible
Who does it: Robyn Sue Fisher, founder, owner, and chief culture and R&D officer of Smitten Ice Cream, San Francisco, CAWhat she does: Robyn Sue Fisher is disrupting the world of ice cream, one scoop at time. Through her patented nitrogen Brrr technology, she has found a way to make the freshest and creamiest ice cream, to order, including all new alcoholic varieties coming this summer. Fisher's technology is able to freeze below the freezing point of alcohol, so ice cream can be infused with all sorts of liquors.
10. Talking about whiskey with Anthony Bourdain
Who does it: Ali Rosen, food journalist and founder of Potluck Video, New York, NYWhat she does: Through Potluck Video Rosen's food-and-drink video journalism platform, she covers all the newest food trends, restaurant openings, and talks to the world's greatest chefs. Oh, and she gets to have Michael White cook her pasta.
11. Pushing jam into taste bud-expanding new places
Who does it: Matt Fehsenfeld, co-founder and director of sales at Quince and Apple, Madison, WIWhat he does: Fehsenfeld is the jam man. He regularly tests and creates new recipes and product lines, the current of which is a line of mostarda, a more assertive preserve to pair with cheeses and meats. The last batch featured green apples, pears, white wine, mustard, and lemons.
12. Helping launch some of the country's most anticipated restaurants
Who does it: Michelle Lehmann, founder and president of Michelle Lehmann Communications, New York, NYWhat she does: When Food & Wine magazine named The Cecil one of the “5 New Places to Eat and Drink in Harlem,” Lehmann helped pitch that story. That’s how she likes to refer to what she does: she helps amazing food companies and restaurants tell their stories and in turn, also helps build their brands.
13. Turning major chefs' delicious work into cookbooks
Who does it: Rémy Robert, cookbook developer, New Orleans, LAWhat she does: As a cookbook developer, Robert helps chefs and food writers test, develop, and write recipes for their cookbooks. Basically, she helps translate chefs' genius for us regular folks.
14. Turning your own delicious work into cookbooks
Who does it: Christine Chitnis, food writer, author & photographer, Providence, RIWhat she does: In addition to being a cookbook author, Chitnis is a regular contributor to Edible Rhody. She just published her third food book and second cookbook, Icy, Creamy, Healthy, Sweet, a dessert-focused book aimed at providing healthier, more nutritious alternatives to everyday sweets.
15. Curating one of the largest culinary libraries in the world
Who does it: Sara Medlicott, culinary librarian for the International Culinary Center, New York, NYWhat she does: Medlicott curates and oversees over 6,000 books and counting. Her job includes being a professional cookbook shopper, recipe and ingredient historian, writer for the culinary school's blog, and organizer of the “How to Write Your Own Cookbook” series offered at the school.
16. Finding new ways to make chocolate taste incredible
Who does it: Katherine Clapner, chef and co-owner of Dude, Sweet Chocolate, Dallas, TXWhat she does: Clapner doesn't get much sleep because she's up thinking about the next chocolate concoction she is going to develop and test.
17. Traveling the world documenting international food scenes
Who does it: Adam Goldberg, editor & publisher of Ambrosia and Drift magazines, New York, Copenhagen, Stockholm.What he does: During his several week-to-month-long stays in his city of interest, Adam and his team research, interview, and photograph the good and the bad of the culinary scene.
18. Hosting beautiful famous people for dinner
Who does it: Grace Park, owner and co-founder of The Kitchen Table, New York, NYWhat she does: Grace Park has hosted Blake Lively, Carla Hall, and Christina Tosi among a slew of other famous chefs and celebrities in her unique culinary event space called The Kitchen Table. As the owner and host, Park does everything from planning and booking the event, to pairing the right chef and sommelier, to creating the perfect ambience.
19. Throwing an anticipated annual food fest
Who does it: Kimberly Chou and Amanda Dell, co-directors of the Food Book Fair, New York, NYWhat they do: Under the direction of Kim and Amanda, the Food Book Fair (which was born back in 2012 as Elizabeth Thacker Jones' grad-school thesis for the NYU food studies program as a way to combine and feature the world of food systems, culture and media) has grown into a four-day festival of panel discussions, a pop-up bookstore, Foodieodicals, cooking demos, conceptual literary dinners, film screenings, and much more.
Finished!
These food jobs might just make you see the food industry in a whole new light. Are any of these your idea of a dream job?
Let Us Know What You Think!
Article Source: Thrillist
Photo Source: DAN SOUZA | COURTESY OF AMERICA'S TEST KITCHEN
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