Category Archives: careers

Career Advice on Food Writing and Culinary Tourism

by Carlos Olaechea

There’s no doubt that Gastronomy students have a passion for food, but sometimes it helps to have some professional insight into how we can turn that passion into a career.  With many of our peers taking advantage of Boston Globe dining editor Sheryl Julian’s food writing class, and increased interest in visiting places for their food and beverages as much as their sights, a career in food writing and culinary tourism is on the minds of many students.  On Thursday, February 6th, 2014, the BU Gastronomy Students Association hosted a discussion panel that addressed those career paths.  The event featured Catherine Smart and Peggy Hernandez, both reporters for the Boston Globe’s dining section, as well as Lauren Cicione, who organizes wine tours in Italy for connoisseurs.

Catherine Smart is a graduate of the BU Gastronomy Master’s program, and, when she is not submitting articles to the Globe, she is working hard as a personal chef.  As most writing gigs are freelance and don’t provide a steady source of income, Smart says it’s a good idea to have another job.  She is thrilled with her personal chef business, which she finds both enjoyable and lucrative, and recommends students take the Culinary Arts Laboratory if they wish to follow in her footsteps.

Smart also advises that persistence and networking are key in developing a career in food writing, with which Peggy Hernandez couldn’t agree more.  A longtime Globe veteran, Hernandez began her career as a news reporter covering “crime and grime” in the late 80s and early 90s before her husband’s job had them moving abroad.  Upon returning to the US, Hernandez began freelancing for the Globe’s dining section and is known for her in-depth coverage of food trends. Both Hernandez and Smart strongly advise writers to join networking sites such as Muck Rack and LinkedIn to help brand themselves as serious writers.

Lauren Cicione got her start in culinary tourism quite by accident.  Working in the New York City art world, she was no stranger to wining and dining.  Once the recession hit, the market for fine art dwindled, and Cicione decided that a sojourn in Italy would be ideal.  It was there that she befriended small wine producers in Piedmont and Tuscany, and, before long, had an exclusive business organizing Italian wine tours for the most discerning connoisseurs.

Like Smart and Hernandez, Cicione says that networking is key, as the majority of her clients are referred to her by word-of-mouth.  She also says that it is important to do your research when planning to start a business: look at your competitors to see what they’re doing and how much they’re charging, and don’t forget that your time and knowledge are valuable.  Beware of selling yourself short, while you want to be reasonable, you have to keep in mind that you are offering your talents and, especially to those in the Gastronomy program, your educational background.

The best news is, there are many people who are willing to help you along the way.  Professors are a great resource to help launch your career, and many people are more than happy to offer their assistance or advice.

For those who missed the panel discussion, a digital recording is available on request by emailing

Catherine Smart
Lauren Cicione

Carlos Olaechea was born in Peru and spent most of his life in Miami, FL before moving to Boston for the gastronomy program.  He was the dining columnist for his college newspaper and the Miami dining editor for

Alumnus Profile: John Pladocostante

by Emily Contois

Family is not only a huge part of Gastronomy alumnus John Pladocostante’s life, but also a focal point of his career in food. Originally from Utica, New York, Pladocostante was first introduced to gastronomy at the elbows of his grandparents. “I grew up living in my grandparents’ apartment building. I learned how to care for a garden and make wine with my grandfather, and how to cook and bake with my grandmother,” he says.

Inspired to pursue a culinary career, he received his Bachelor of Culinary Arts degree from Paul Smith’s College, and earned his Master of Liberal Arts in Gastronomy at Boston University in 2011. One of his favorite courses was Food and Archaeology with Dr. Karen Metheny. He says, “A degree in gastronomy is so much more than food and cooking. The Food and Archaeology course is a great example of exploring food through thousands of years of history. Being able to explore the world of early humans and reconstruct their diet by learning about how plants were first harvested and domesticated helps you to be more of a well rounded culinarian.”

Pladocostante is currently a culinary instructor at Remington College’s Culinary Arts Degree program in Dallas, Texas. He is also well on his way to bringing his MLA thesis to life in Plano, a suburb of Dallas. For his thesis, he created a business proposal for a gourmet Italian foods company. Since graduating, he has started it, calling it Femia after his maternal grandparents. The central theme of family has already come full circle in Pladocostante’s life. With plans to expand Femia into an upscale Italian café in the future, he says, for now, it is satisfying to create a product that people appreciate. Dallas has long been known as a barbeque haven; and much of the young population in Plano tends to frequent chain restaurants and don’t yet demand good quality ingredients. But this means a growing and exciting market for Femia. Pladocostante says, “For people who have never been exposed to true Italian cuisine, or can’t cook, they love buying food that has a story, and that they can share with family and friends.  That’s the essence of Italian food, it brings people together to enjoy life.”

John Pladocostante’s story is far from over and we are excited to see where life takes him as he brings sophisticated, high quality, Italian cuisine to the land of barbeque and Tex-Mex.

Notes from What’s Next?: Life After MLA Gastronomy

If you couldn’t make it to our fantastic workshop several weeks ago, What’s Next?: Life After MLA Gastronomy, you’re in luck – we’ve got overviews and notes from each session, as well as links to several presentations to help you out. This workshop was designed to give students a bit of reassurance – there are a number of potential career paths available after graduation, and our alumni panel, career coach, and e-portfolio experts helped attendees learn more about how to market themselves, expand job searches, and even develop a stronger online presence.

The first section of our workshop featured three alumni members: Julia Grimaldi, Program Coordinator for the Massachusetts Department of Agricultural Resources Dairy Promotion Board, Peter Kelly, culinary instructor at Johnson & Wales in Rhode Island, and Kimberly Kuborn, Director of Graduate Operations at the Metropolitan College, Boston University. Each of them told their personal stories, which varied greatly both in terms of how they found the MLA Gastronomy program as well as where they’ve traveled since then, and also answered student questions regarding career choices, opportunities, and advice on how to get started with the job hunt. Some of the best advice we heard:
-Whenever possible, don’t say no! Seek out and take as many opportunities as you can, because you never know when a volunteer position, one-day event, or contact could turn into your next career move.
-Stay open to new options. Consider all possibilities, combinations of your skills, and potential positions when searching for jobs – don’t limit yourself to only a few possible careers. Check every job site you can find, and stay in touch with old employers, professors, fellow students, and contacts within the industry.
-Find a mentor. Chat with them about your options and your dreams, get them to look at your resume (and take a look at theirs!), and make as many connections as possible through them.

Our middle session was a presentation by career coach Matt Casey, going through resumes, CVs, and cover letters. We only had an hour, and Matt was incredibly patient with our group, answering questions and showing us a number of examples. One of the biggest things he stressed was that everything you’ve done is marketable – most people drastically underestimate what they’ve done, so take time to write down all of your experience and ideas before applying for jobs and going for interviews. Matt had a ton of great information, but here are the highlights:
-Identify key points for yourself: what do you want to do every day? What are you good at? What do you want to accomplish? What holes can you fill? What are your skills? And, perhaps most importantly, what does your perfect, regular day look like? How much control do you want over time and money? What kind of work/life balance do you want? Do you want to lead, manage, advise, or champion?
-Ignore the one-page resume model. This is a product of past generations – now we have more jobs, change careers more often, and submit resumes online, so they can be as long as they need to be.
-Redo your resume to tell your personal story. Doesn’t need to be chronological – try organizing it by skill. Include the title you want at the top – only 20% of resumes include this, and it’s a great way to catch a potential employer’s eye. Make it creative and express your personal style – make it bold and memorable. Avoid photos.
-Build a network. Contact people in the industries you’re interested in – have meetings and ask questions without an agenda, just to learn more about them and their job. Hold informational interviews to learn more about potential positions. Find networking events and hand out your business card. Volunteer. Listen – a lot. And stay in touch with the connections you make – you never know when they’ll come in handy.
-Find someone you admire and read their resume, ask questions about their career history, and find a niche for yourself. Figure out how you can make yourself indispensable in your industry.
-Keep cover letters short. Be bold and persuasive, and use strong phrases – “I am,” “I can,” “I will,” “I have.”

Click here to download a copy of Matt’s Powerpoint presentation: Resume Planning and Development – November 5, 2011 (v2)

The third and final session was with Colby Young, a digital portfolio scholar and research assistant. All Boston University students are able to create free, online e-portfolios through Digication, though there are plenty of other services available if you’d prefer to go through someone else. These portfolios are a snap to set up – in an hour, Colby set up most of a portfolio and talked us through creating our own. And best of all, these won’t disappear after you graduate, so you can put the link on your business cards, resume, and LinkedIn page. Make it public or private, depending on its use. Include your education, experience, thesis projects, internships, awards, videos, photographs, and whatever else you want. This program keeps things very organized, and is easy to make even if you have no programming skills whatsoever.
-Use your BU Kerberos login and password to create a new account on Digication.
-Create different sections and module to organize the portfolio however you like – experiment with different looks. Include as much or as little information as you like to enhance your online presence.

Click here to download a detailed how-to PDF guide for setting up your e-portfolio: DigicationQuickstart.pdf

From all of us in the Gastronomy program, I’d love to give another big thank you to all of our participants! The workshop was fun and incredibly helpful, and the information we received was invaluable. Thanks to everyone who was able to come, and good luck with your end-of-semester papers and projects!

The Cookbook Project

As part of our Practicing Gastronomy series, join us this Wednesday, November 30th, from 4:45-5:45 pm in Fuller 109 for a lecture and discussion with Cookbook Project founders Alyssa and Adam. Get to know this amazing duo and learn about their passion for sustainability, food justice, and food education! Plus, find out how you can get involved.

From their website:

“The Cookbook Project (CBP) is an international tax-exempt non-profit organization that combines youth education with Food Justice and the Slow Food Movement’s goals of providing access to fresh healthy whole foods while helping to preserve local food cultures.  The organization facilitates food-oriented experiential education workshops in conjunction with non-profit youth organizations worldwide. These workshops focus on using food culture as a vehicle for educating youth experientially about the connection between food, the environment, health and wellness. Topics explored include local food culture, food geography, sustainable consumption, hygiene, and cooking skills.  In addition to hosting youth education workshops CBP also train leaders of all ages around the world to be able to lead Cookbook Project Workshops where they live, work, and travel through a variety of programs.

The Cookbook Project sees food as universal, and a common ground for uniting humanity. Join us and learn how to eat fresh, cook local, be healthy, save the planet, and most importantly — play with your food!”

In addition to this workshop, Alyssa and Adam will be hosting a Creole Caribbean cooking class at The Cambridge Center for Adult Education on December 4th from 3-6pm. All proceeds from the class will go to support an upcoming workshop in Haiti, and Alyssa’s agreed to offer a discount to Gastronomy students ($50-75). For more information or to sign up, contact Alyssa and Adam through their website.

Introducing Barbara Rotger, Program Coordinator

The Gastronomy Program is thrilled to introduce our brand new Program Coordinator, alumna Barbara Rotger! If you haven’t gotten a chance to meet this talented lady, check out her introduction below, and stop by her office to introduce yourself. Welcome, Barbara!

by Barbara Rotger

I grew up not far from here in Carlisle, and now live in Melrose with my husband, our two teenagers, a cat, and more goldfish than I can keep track of. I (try) to play the piano, do quite a bit of volunteer work for my children’s schools, and, of course, enjoy cooking at home. This year I gave up coaxing vegetables to grow under our giant oak trees, and decided that growing herbs is a more viable option.

I have always been interested in food – my family attributes this fascination to the fact that they were living in cramped quarters when I was born, so my crib had to be in the dining room. (I think I was first taken to Weight Watchers when I was seven…) As an older child, my grandmother came over and cooked with me one afternoon every week. I went to Brown University as an undergraduate, with the intent to major in chemistry and pursue a career in food science. This seemed to be the only viable career option that had “food” in its title. However, organic chemistry proved to be my downfall. (Perhaps my heart was never fully invested in a career dedicated to preventing the frozen pizza cheese from turning green, or perhaps I was simply pulling too many shifts tending bar at the Brown Faculty Club.) I ended up majoring in Russian Studies, and after graduation I went on to work at Harvard University, in the Ukrainian Research Institute. Despite the fact that I was working at the Ukrainian Research Institute during the time of the dissolution of the Soviet Union and the birth of an independent Ukrainian state, my real excitement in being at Harvard was still all about the food. Some of the first academic food studies courses were offered during those years by the Radcliffe Seminars, and I was able to use my employee benefits to enroll. I had finally found my academic home.

I eventually left Harvard to stay home with my kids for some years, but never let go of the idea of food studies. I took a few more classes at Radcliffe before that program ended, and finally, some years later, enrolled in the Gastronomy Program. It was fortunate for me that the Gastronomy Program was offered through MET college, as the part-time and evening class schedule made it possible for me to further my education, hold occasional part-time jobs, do some volunteer work, and still take care of shepherding my kids around. I used the slow-and-steady approach to the MLA, taking one course at a time. You could say I really had a chance to savor the program.

I finally finished up last spring, and am very pleased to be working now as Program Coordinator. I am in room 111 – please stop by and say hello.

So…What’s After Graduation?

As this semester’s editor of the BU Gastronomy blog and a graduate student in her last semester, working obsessively on her thesis, I’m not afraid to say it – this program is fantastic, but I’m a little afraid of my (currently non-existent) post-graduate plans. Right now I’m so ingrained in my thesis project, class readings and papers, and graduate assistant duties that it’s hard to see more than a week or two in the future – how am I supposed to find time to get a real career? And what if I’m not even sure what I want to do for a living? It’s both exciting and terrifying to feel like I can do whatever I want, and the possibilities for a career in the food world seem endless and often completely out of reach.

When I tell friends and acquaintances about our MLA program – and I know for a fact that I’m not alone in this – I tend to hear the same few questions: So, what is gastronomy exactly? And what are you going to do with this degree? These simple questions are somehow much more complicated than they seem to answer. Gastronomy can encompass so many things, and I have a number of varying interests within our field. Where to begin?

If you’re reading this and nodding emphatically, I can offer a glimmer of hope – Saturday, November 5th, the Gastronomy program will be holding an afternoon workshop designed to answer one major question that we all have to answer: what’s next? This question is a big one, but it doesn’t have to be as scary as it seems. We’ll tackle all your fears about the future with a panel of graduates and alumni, experts on developing resumes and e-portfolios, and some strong coffee and delicious cookies. Let us help you take those first steps towards your career, help you build some good connections, and be better prepared to begin the job hunt after graduation.

Wanna come? It’s completely free (even the snacks), and even though it’ll only take a few hours out of your Saturday, this workshop will really help you plan your future. RSVP through our Facebook event page, and feel free to email me with any questions.


What’s Next?: Life After MLA Gastronomy
Saturday, November 5th, 1-4:30
Room 117, 808 Commonwealth Avenue, Fuller Building

A Busy October

The Gastronomy program is absolutely packed with exciting events throughout the month, and there are great things happening all over Boston as well! Many of these lectures, presentations and workshops are free or inexpensive for students, so check some out and get signed up. And if you’re interested in writing about any of these events, please shoot us an email! 


Food and the City: Session 2. City Planning presents The Edge: Urban and Regional Conversations at Boston University. A conversation with Mike Mennonno, President of the Fenway Garden Society, and Lisa Gross, Founder and Chairman of the Boston Tree Party. CAS, room 224, 6-8pm.


Blind Wine Tasting Game with Sandy Block and Patrick Dubsky. Compare Old and New World wines, paired with foods, and try to guess styles, producers, and identities. Learn about different wines, vintages and styles in this interactive workshop. Win a prize for your best guesses! 6pm, $20 for Gastronomy students.


Third Annual Beyond Bubbie’s Kitchen, a tasting event featuring 13 of Boston’s top chefs competing for the best Jewish recipe. Chat with local chefs and special guest Avron Honig about traditional recipes and Jewish foods. $36 fee for those under 40 includes samples of all dishes and a Jewish cookbook.


Food Day celebration, featuring nutrition expert Dr. Walter Willett and author Nina Simonds as they provide demonstrations of Asian cooking and wine pairings. 6-8pm, $25 fee covers cost of food and includes a copy of Simonds book, Spoonful of Ginger. RSVP to


Hands-on canning class with Gastronomy alumna Allison Carroll Duffy, 808 Commonwealth Avenue, 6-9 p.m. The cost for this course is $50 and includes all materials and instruction, plus you’ll get to bring some goodies home! Seats are limited so sign up quickly. To register, please email


16th Annual Boston Vegetarian Food Festival, in the Reggie Lewis Athletic Center on Tremont Street, all for free! Speaker presentations, food tastings, meet food producers and local chefs, and enjoy cooking demos. Volunteer opportunities are also available.


Sicily: Culinary Traditions with Fabrizia Lanza. Explore culinary traditions, agricultural beliefs and food preparation methods. 6-8pm, free admission. RSVP to


The Essential Jacques Pepin, a cooking event featuring many of Boston’s top chefs preparing Pepin’s classic recipes. Taste recipes, enjoy wine, meet local chefs and food industry leaders, and even chat with Pepin himself. Gastronomy students can call for a special $50 ticket, which includes food, drinks, and the book and DVD set The Essential Pepin. 6pm.


What’s Next?: Life After MLA Gastronomy, Fuller 117, 1-4:30pm. Come enjoy coffee and cookies with working graduates and alumni, learn how to perfect your CV and resume, and even develop an amazing online presence and e-portfolio. Let us help you plan your future and be successful after graduating from the program, whether you’re just starting your degree or getting ready to finish your thesis. Free and open for all current students and alumni.

The Cookie Girl – Daily Large-Scale Pastry Production at Boston University

by Sarah Sholes

1,000 bagels every day, 10,000 pieces of pastry for the work holiday party, and 30,000 commencement weekend cookies – just some of the figures Joe Frackleton keeps in mind.  ‘Executive Pastry Chef, Boston University’ emboss his crisp, white chef coat as he takes a seat at a booth in the BU student union by the entrance of his industrial kitchen.  Ice blue eyes pop from a clean shaven face, framed by a scrupulous haircut.  Despite the Spring Break lull this week, Frackleton, 51, totes a late afternoon cup of coffee.  Pastry, Frackleton explains, is for perfectionists.  “There is a need to be more precise [than cooking].  The recipes have to be exact.”  

Photo from

So went the introduction to a profile I wrote for ML681, Food Writing for Print Media, with Sheryl Julian last spring.  I left my interview with the pastry chef in awe of the volume of his responsibilities.  Little did I realize this would be the first of many encounters.  A few weeks later I was offered a chance to come into Frackleton’s kitchen and work with his team as they prepared for commencement.   My job: to help make the cookies.

To meet the capacious demands of feeding a university as substantial as Boston University requires even more planning from the Everett native.  His days at BU, late compared to most bakers, average a start at 7:00 AM.  Daily items like muffins, bagels, cookies, scones and croissants for the bagel shops and on-campus Starbucks must be ready for distribution.  Catering meetings review the week’s upcoming events, including anything from VIP dinners at BU President Robert Brown’s house for Trustee members to wedding receptions, often for alumni.  The events calendar is quite full.  Fall and spring are Frackleton’s busiest seasons, welcoming new students and hosting parent and alumni weekends, then sending off graduates with a warm farewell.  As one of the city of Boston’s largest employers, BU has over 10,000 faculty and staff members in total, all of whom are invited to the annual holiday party Frackleton caters.

Now, over five months later, I still work in the BU bakery.  My most recent challenge is to assist with the back to school rush.  With 4,000 members of the class of 2015 moving onto campus, there has been serious demand for cookies in the first days of September.  One batch of cookie dough weighs roughly 100 pounds, and I find myself cranking out cookies by the thousands every day, as we anticipate welcome back events.  There are the reliable oatmeal raisin, spicy ginger, triple chocolate, and the always classic chocolate chip.  Despite the craze, Frackleton maintains a sense of calm and always keeps his chef coat spotless. I, known only as ‘the cookie girl’ to many Aramark employees passing through the kitchen, continue to learn recipes, techniques and skills from Frackleton, but have yet to master the art of keeping my apron clean.

A great aspect of the Gastronomy program is also sometimes one of the most daunting to me.  Unlike MBA students, for example, gastronomes have no distinct path to follow.  But not trailing a path means that sometimes you can blaze your own.  One interview for a class assignment turned into a job for me.  I get to work with a great team of people who offer insight.  They allow me to do my favorite thing – make cookies – which I do in abundance.

Alumna Profile: Joyce Lock

Gastronomy Alumna, Joyce Lock, never played a trivia game she could win but longed for a day when she could demonstrate her true trivia talent; not through history or pop culture but through a topic she was passionate about–if only there was a game about food and wine! This wish became a reality during Lock’s last year of study in Boston University’s Gastronomy Program. For her master’s thesis, Lock invented a food-related trivia game and went on to turn her brainchild into an impressive list of bestselling trivia games!

In 2002, Lock earned her Master of Liberal Arts in Gastronomy at Boston University where she also received certificates in wine and spirits and the culinary arts. Following graduation, Lock has been very busy with her career. She is the owner of Stir, a company that in between game projects provides culinary consulting, recipe development, and food writing services.

She serves on the board of Practical Farmers of Iowa, and has enjoyed being a judge for the James Beard Foundation Awards and Cochon 555, a heritage breed pig culinary competition. Lock’s entrepreneurial endeavors do not end here, as she is best known as the inventor of Foodie Fight: A Trivia Game for Serious Food Lovers (2007), Wine Wars: A Trivia Game for Wine Geeks and Wannabes (2009) and Foodie Fight Rematch (2011).

Lock’s eclectic interests span from how to make the best pie crust to U.S. agriculture policy. This eclecticism is reflected in her trivia games. Each topic is well researched and strives to engage the culinary novice and challenge the boastful foodie. Trivia questions are plucked from a battery of topics such as: kitchen skills, growing and preserving food, farmers markets, and food production and designed to outrun even the fastest running food trends.

Lock’s motivation is clear: “In all my games I strive to challenge the experts and engage reluctant players with fun, useful, surprising, and thought-provoking content—not merely random trivia. Game fans tell me they don’t mind losing a round because they have fun and appreciate that they’re learning new things.”

Lock’s approach to food is thoughtful and engaging. Lock’s work demonstrates that she has her finger on the pulse of the food world: “I think of food as the ultimate ‘social media.’ It connects us to friends, family, and strangers; to our histories, cultures, and the environment. Food is a social expression of who we are in relation to our world.  Maybe this is why today’s appetite for all things food—including food games—seems insatiable. I hope Foodie Fight Rematch contributes to the conversation in a fun way!”

Joyce Lock is certainly a woman to watch as her initiatives continue to forge unique pathways to all things Gastronomy.

To find more information or to purchase Foodie Fight Games visit:

A Gastronomy Manifesto

by Taylor Cocalis of Good Food Jobs

Identifying the field of gastronomy as your chosen career path is both a blessing and a curse. The blessing is in the wide open opportunity and the option to be creative in the path that you take. The curse is that there is no set path. The road ahead, yet unpaved (or uncleared, shall we say? We don’t want to encourage putting any more concrete on the earth.), will take exhausting amounts of time, energy, enthusiasm, expertise, and a healthy dose of faith in ourselves and each other.

Alison & Michelle preparing panzanella for their Anthropology of Food Course at BU

There is no guarantee that what we are doing will indeed make a difference, but we all feel that there is merit in pursuing it. The prospect of failure is far less painful than the regret we’d feel if we never tried.

So we ask you all to step out of your comfort zone – choose the path less traveled, find satisfaction in the small strides that you make – they may be smaller steps, but they are meaningful ones.

And while this path does not yet promise fame or fortune at the outset, it will provide community, rebuild culture, and provide a sense of wealth and security that money can’t buy. When you are feeling like the world is against you, casting a judgemental eye on how you’ve chosen to devote your time, energy, and precious educational funds, come find us. We’ll have a seat ready for you at our table, welcoming you to celebrate your interest in all things living, and inspiring ideas as to how we can continue to be the change we want to see in the world.

We know from experience that the first step is the hardest, and we’re here to help you. We urge you to do this: tackle one small issue . . . one seemingly insignificant contribution to the world. It can be selling expensive (but worth it) artisan cheese to those that can afford it, introducing the idea of growing food to those who will listen, or providing accounting expertise to agricultural start-ups. You can teach someone to take an extra ten seconds to taste every day, bake fresh bread for your buddies, or pick-your-own fruit for the first time. You can teach, you can eat, you can support, or you can savor. You can approach food from the politics, the pleasure, the production, the economics, the ecology, the psychology, the sociology, the culture, or the agriculture. It can be a career, a job, volunteering, or acting as an engaged citizen. But please don’t be afraid to do something . . . anything . . . to start taking steps in the right direction.

In isolation, none of these individual acts will save the world, but together they have the power to slowly and steadily rebuild our food culture and change the world for the better.


Taylor Cocalis co-founded Good Food Jobs in 2010, but her path to food enlightenment started long before that. At Cornell University she studied Hospitality Management and upon graduation in 2005 she completed a Masters in Food Culture at the University of Gastronomic Sciences in Parma, Italy. 

After three years of running the education department at Murray’s Cheese in New York City, Taylor teamed up with a fellow Cornell alum Dorothy Neagle to create Good Food Jobs, a gastronomy focused job search website designed to link people looking for meaningful food work with the business that need their energy, enthusiasm, and intellect.

This blog post also appeared in the most recent Good Food Jobs newsletter.