Food Job: TV Star

Today, one hundred million households can tune into the Food Network. There are stations in New York, Atlanta, Los Angeles, San Francisco, Chicago, Detroit, and Knoxville. There are viewers in Canada, Australia, New Zealand, Korea, Thailand, Singapore, Philippines, Monaco, Polynesia, and Great Britain. More people watch the Food Network than CNN. It no longer aims to teach cooking techniques or kitchen skills. Instead, it has lurched into the production of cooking shows featuring the assembly of store-bought components, and of cooking-competition shows that choose winners and losers. It also has an unfathomable addiction to cup cakes.

What is turning this huge audience on to all of it’s culinary idols, as featured on the Food Network though my impression is that Guy Fieri takes up 23 of the 24 hours a day. (Maybe many people like him?) Vast swaths of people appear to have the time to watch others cook and eat, and exclaim how good it all smells—but to have no time to cook for themselves.

Everything smells fabulous on the television screen. This phenomenon is frequently noted by Ina Garten, the “Barefoot Contessa,” who cooks for her well-heeled pals and punctuates every divine, “how easy is that?” moment with mirthless laughter. “Smells great” and the words “quick” and “easy” are well-known to the perpetually smiling and cleavage-revealing Giada and the lovely folk who come and go promising dinners that cost mere pennies and are quick and easy…and Oh Yes! Smells Great!!!

 

Breaking into the Food Media

The Emmy-nominated food-show producer and director Irene Wong offers some sound advice:

“If you want to be in front of the camera, my advice is to watch a lot of food programs. Get an idea of why each show works. Why is Diners, Drive-Ins and Dives among the most popular shows on the Food Network? Why is Rachael Ray so appealing? They’re giving the audience something they want. Figure out how you are going to deliver what you want to say about food, but also what the audience wants to hear. Find out what your food identity is, what your food voice is. Your brand. Make it stand out from everyone else. If you’re the only person who can deliver your brand, that will make you more attractive to television executives, because you will be irreplaceable.”

It also helps a lot to take a media training course.  Performing in front of a camera is a lot harder than it looks.

 

Prayer for New Diet

I dare not taste one drop of  oil

For if I do, my health I’ll spoil

I’d spread my bread with gobs of butter

But that would set my doc aflutter.

Don’t serve me poultry, pork or beef

Or I will surely come to grief,

            And that fine fish just from the sea

            Would, fried, become the death of me.

 At breakfast I must never poke

My fork at any golden yolk,

            And salt, to which I was a slave

             Now lures me to an early grave.

            Sugar, friend of childhood, sweet,

            Is now a rare, forbidden treat.

A shot of gin, a glass of wine,

Add up to sins times nine,

            For Julia is no more my guide

            ‘Tis to the Pyramid’s rules I must abide

Farewell to all the eats I love

Farewell, so long, to all the above.

             But as I chomp through fields of green

            And shrink each day to sinewy lean,

                        Teach me, dear Lord,

                                    Not to wish each course

                                                Was rare roast beef

                                                    With béarnaise sauce

 

Food Job: Making a Difference

Relief Work, Lobbying, Advocacy

 

If you think you are too small to be effective,
you have never been in the dark with a mosquito.

—Betty Reese

The consequences of hunger are infinitely greater than the immediate= problems of not having enough to eat. Being unable to find adequate amounts of food quickly leads to irreversible deterioration of mental as well as physical health.

            A. A. Milne, the beloved author of Winnie the Pooh said, “In the quiet hours when we are alone and there is nobody to tell us what fine fellows we are, we come sometimes upon a moment in which we wonder, not how much money we are earning, not how famous we have become, but what good we are doing.”

            Many chefs these days are fine fellows: they do well by being good neighbors. They volunteer at local food banks, the Feeding America hunger-relief charity, and with other organizations. Mario Batali is one among many who have created their own philanthropies. His is called the Mario Batali Foundation. As Batali has said, “Those of us who are fortunate enough to make a living feeding people have a very clear view of those who cannot afford to eat.”

            Cat Cora’s foundation, Chefs for Humanity, is an alliance of culinary professionals and educators working with US and global organizations. It provides nutrition education, hunger relief, and emergency and humanitarian aid to reduce hunger across the world. She and her coworkers personify President Ronald Reagan’s philosophy when he said, “We can’t help everyone, but everyone can help someone.”

            Share Our Strength is a national organization whose mission is to make sure that no child in America grows up hungry. The country’s leading hunger-fighting organizations—Meals on Wheels, City Harvest, Feeding America Entertainment Council, and Food Banks—weave together networks of community groups, activists, and food programs in hundreds of communities in order to supply children and adults facing hunger with nutritious food where they live, learn, and play.

            Chefs and restaurateurs Charlie Trotter and Marcus Samuelsson are two more among the fine fellows I mentioned. They have spent innumerable hours supporting nutrition education and hunger relief organizations.

            Almost all major fast food chains have established charitable foundations as well. One of the most visible programs is the Ronald McDonald House for parents of children in hospitals. The PepsiCo Foundation, too, focuses on health and wellness, youth development, and higher education.

            Other soft drink companies have established company foundations as well. The Coca-Cola Foundation, for instance, also concentrates its energies on education. Its programs include a scholars program that gives two-year college scholarships to high school seniors and provides extensive funding for many other causes. Most large fast food chains, junk food manufacturers, and soda makers give to or have started philanthropies.

            The Arby’s Foundation, established in 1986, has focused on Big Brothers Big Sisters of America, which has helped children from primarily single-parent homes by matching them with adult volunteers. Domino’s Pizza supports the Make-A-Wish Foundation, which grants the wishes of children with terminal medical conditions. The Ingram- White Castle Foundation gives scholarships to college students.

            In the soft drink world, Claude A. Hatcher, founder of Royal Crown Cola, established the Pichett-Hatcher Education Fund in 1933. By 1968, this fund had assets of almost $5 million and was one of the largest student loan funds of its kind in America.

Ben Cohen and Jerry Greenfield were trailblazers in the food industry. They funded their foundation in 1985, with an endowment of Ben & Jerry’s stock. Their employee-based community action teams lead the foundation and distribute grants to surrounding communities.

            Ben & Jerry’s has always held certain values, and these have permeated every aspect of their business. Their brilliant Heifer International Foundation enables even those who have little to give to offer a living gift that truly keeps on giving. The gift of a cow costs $500, but anyone can contribute just $50.00 for a cow share. The foundation helps children and families around the world receive the nutrients, training, and supplies they need to live more self-reliant lives. When, for example, a family receives a heifer, every morning there’s a glass of fresh, rich milk for the children to drink before heading off to school.

            Likewise through Heifer International, one can buy a whole goat for $120 or contribute $10 for a share. Goats provide up to a gallon of rich, nutritious milk each day and don’t need large tracts of land for grazing. Sheep as well can be gifted for $120 each. Their wool can be used to make clothes and their manure turned into fertilizer. Finally, their mutton may provide a good dinner, while two sheep will produce even more little lambs.

            There are still more animals available through Heifer International. Chickens require little, but give a lot. They don’t take up much space and can thrive on food scraps. A flock of little chicks costs just twenty dollars. Three rabbits cost sixty dollars, or ten dollars a share—and they breed, well, like rabbits. A pig too, might make a perfect present. And it is also possible to donate funds for a pair of ducks, a beehive, or the “Noah’s Ark” gift package ($5,000), which is a true farmyard of fifteen lady and gentleman pairs of food-producing animals and a hive of bees. Heifer International’s animals are like living savings accounts for struggling families.

All these organizations welcome full and part-time paid workers and volunteers to help with marketing, event planning, accounting, and other management skills. Learning about the many opportunities to help those in need is like discovering a Hansel and Gretel trail of crumbs; a foodie fairy tale with a happy ending. Small crumbs are transformed into loaves and fishes that feed many thousands.

Food Job: Advocate/Volunteer

Food for Thought

“FoodCorps places motivated leaders in limited-resource communities for a year of public service.” Explore the possibilities at FoodCorps.org.

 

Success Story

As a 21-year-old, Wendy Kopp raised $2.5 million of start-up funding, hired a skeleton staff, and launched a grass-roots recruitment campaign. During Teach For America’s first year in 1990, 500 men and women began teaching in six low-income communities across the country. TeachForAmerica.org.

 

We make a living by what we get, we make a life by what we give.

—Winston Churchill

This is an extract from Food Jobs 2

Vegetarian Chef Food Jobs

There is a pesky problem with teetotaling and dessert- and coffee-refusing vegans and vegetarians. There are, though, “modified” vegetarians who refuse red meat but willingly accept fish and chicken. The more dedicated among them tend to challenge the server to reveal the previous living conditions of the chicken. (There are some folk who understand that having a free-range chicken is as dangerous as having a free-range boyfriend, because you never know where he has been!) Furthermore, they may insist that the food contain no salt, no butter and, obviously, no ingredient to which they are allergic.

 

            Preparing several vegetables and arranging them beautifully on the plate takes far more time on the part of the kitchen staff than tossing a steak on the grill and retrieving a baked potato from the oven. And despite a considerable amount of fetching and carrying, at the end of what may be a relatively small meal, the server can expect a tip, albeit calculated with excruciating accuracy.

 

What to Give a Veteran for Veteran’s Day

A job would be nice.

A food job would be even nicer.

Many men and women who have served in the military have already worked in restaurants and have determined that an in-depth education from a cooking school will advance their careers.

What all aspiring food enthusiasts share is a passion for food, (though not necessarily for cooking).

Veterans may have valuable work experience already. But to succeed in today’s rapidly changing foodservice industry, they need the “complete package”—proven knowledge, skills, experience, and the all-important degree credential.

Note to Vets Continue reading

Military Invade the Kitchen Commanded By Chef David Robinson

Chef David RobinsonChef David Robinson has been a caterer to a former United States President and to senators, to movie stars, hedge fund financiers and the biggest shots in the military–including General Colin Powell.

Today, he was interviewed on CBS This Morning by Lee Woodruff on his successful campaign to take the military into the kitchen. 

After ‘Chef David’ created a 10-video series: How to Cook (And Eat Your Mistakes), he concentrated his efforts on a new program called Culinary Command Training, an intensive culinary training program for returning U.S. veterans, as well as active military. Continue reading