Food Job: Lobbyist

A lobbyist is someone who advocates for someone or an organization and gets paid for influencing legislation.  Every year, $9 billion is spent on lobbying.  It is the 3rd largest budget after government agencies and the food and tourist industries.

The Restaurant Association is just one among literally hundreds of special-interest advocates operating in Washington, D.C. These include lobbyists for agricultural and fishery industries, food processors, and every other corner of the big business of food. The American League of Lobbyists says: “We want people, young people, to enter government affairs and to be part of the great American political process.”

To be a great lobbyist you must be (or convincingly appear to be) passionate and knowledgeable about the cause you are advocating. Your rolodex and personal network are your most valuable possessions, second only to grease. Greased wheels lead to access to power. 43% of former congressmen have worked or are working as lobbyist.

To get a job as a lobbyist, try volunteering for a cause…you never know where it may lead.


Food Job: Food Truck Owner

Chef movieKeep on trucking has acquired entirely a new meaning these days.

Rice pudding, exotic ice cream, cupcakes, flavored popcorn, french fries, and Korean tacos are just a few among the dozens of street foods on the menus of flourishing food trucks now offering ‘meals on wheels’.

Today, there are regional food truck festivals, food truck awards, even a Chef movie worthy of a truck stop.

A proprietor of a small operation in a busy location can make a fortune providing healthy, hearty, home-made, hand-held sandwiches, comfort food, crepes, lobster rolls, hot soup, or bowls of noodles with which to entice the lunch crowds.

Fido To Go food truck

Fido To Go food truck

An enterprising food trucker named his vehicle K9 while another called her’s Fido To Go. Both cater to dogs. While K9 is known for crushing dog biscuits into what is essentially a canine ice cream cone and tops it with a chili burger, Fido to Go offers premier gourmutt hand-crafted, gluten and allergen-free canine cookies and doggy ice creams/frozen yogurts. There’s no telling who loved the idea more, the dog or its owner. Continue reading

How to Be a Personal Chef

personal-chef-in-kitchen-vertThe role of personal chef was virtually unknown a few years ago. Today more than 7,000 are registered as active members of the American Personal Chef Association. Industry leaders estimate this number will swell to more than 25,000 within the next 10 years. They will be serving nearly 300,000 clients and contributing nearly $1.2 billion to the U.S. economy.

A personal chef plans menus, shops for food, and cooks it in a client’s home. He may pack it in neatly labeled containers with heating directions, store it in the refrigerator or freezer and, then leave the kitchen in pristine condition. He or she customarily is employed by several clients. Continue reading

Food Jobs 2 is #1 on Amazon Today!

Food Jobs 2 received #1 ranking in all categories today: Job Hunting, Cookbooks, Food & Wine, Essays, Career Development. All for less than the cost of sandwich!

Great Food Jobs 2

Reviews

“Witty, inspiring and full of new ideas, this companion book to Food Jobs will give you exciting ways to think about jobs. Chalmers gives new meaning to “thinking out of the box,” and fills the book with clever stories and lessons. Buy it if you already own the previous Food Jobs, as there’s all new information here — Dianne Jacob, author, Will Write for Food

Irena Chalmers knows more about the subject of working in the food world than any of the dozens of other experts we know. Continue reading

Radio Host Food Job

Being the host of a food-focused radio show must surely be among the most desirable of careers for anyone knowledgeable about food. If you would love to have your own radio program, this is how to get started.
Address a proposal to the radio-station manager in which you describe your idea in one short paragraph. For inspiration consider Food and Drink Magazine, a lively weekly radio program that celebrates the joys of food and drink. Late-breaking culinary news is heard there first, along with interviews and fascinating reports on the American food chain—the voyage of food from farm, to store, to skillet, to the plate.
Bullet points are always good to use in proposals. Using Food and Drink Magazine again as an example, if you were pitching that show, you might characterize it in the following manner:
• Food and Drink Magazine is modeled on the ideal buffet reception. It is a fast-paced buffet party where the talk is fascinating, the food is fabulous, and the punch carries a terrific wallop.
• The best-known and least-known small-scale food artisans, wine and beer makers, and connoisseurs are invited to present their opinions through tightly focused interviews and personal commentary.
• Listeners will meet cookbook authors, food-business entrepreneurs, chefs, restaurateurs, food-truck owners, farmers, physicians, nutritionists, food-safety regulators, beekeepers, bread bakers, and critics.
• On the menu, too, are those responsible for feeding school children, hospital patients, the military, astronauts, and those working in the kitchens of federal prisons, museums, zoos, and as the caterers of grand parties.
• When our guests can’t come to talk to us, we will go to them, even if the journey takes us to the galley of the Queen Mary 2 or to the White House.
• The subject matter of Food and Drink Magazine is the stuff of life. Food fads will be explored; food trends will be tracked. There will be reports on the latest supermarket innovations, on new apps and restaurant openings.
• The show will serve an audience hungry for information about food and the food market: what is in season—what is available at which supermarket, specialty food-store, or mail-order catalog?
• Listeners will learn about the latest scientific findings concerning nutrition and agriculture.

Suggested show format, with additional time to be allotted for commercial messages:
1. Message from the host/teasers/food news 4:00
2. Interview/produced story (major topic of the week) 3:30
3. Quiz question 0:20
4. Interview/commentary/produced story 2:00
5. New product review 2:00
6. Cookbook review 2:30
7. Person-of-the-week profile 2:00
8. Wine/beer segment 2:30
9. Supermarket news 2:00
10. The fresh report 2:30
11. Interview with person of the week 4:00
12. Listener mail with responses from an expert 2:00
13. Nutrition news 2:00
14. Closing commentary 1:30

You will be taken seriously if you provide this kind of detailed proposal. Remember as well, that some universities have their own radio stations. This may offer an opening for you too.

Surprise Food Job: Food Myth Buster

“Imagine that you have been washed up on a desert island. There is fresh water available, but you can have only two other foods.” Paul Rozin, professor of psychology at The University of Pennsylvania, asked the following: “From this list, which would keep you going until help arrives: corn, alfalfa sprouts, hot dogs, spinach, peaches, bananas, or milk chocolate?”

The correct answer is hot dogs and milk chocolate. They come closest to providing a diet of survival.”

The researcher Anna Frost explains:

“While they may not be the best everyday diet in normal life, hot dogs and milk chocolate both contain fat, protein, and, in the case of the hot dogs, a better amino acid balance, which give a human sufficient nutrition to survive for a year. Foods like bananas and peaches lack these precious nutrients: they are primarily composed of carbohydrates, water, vitamins, and minerals, and constitute only part of a complete diet. The point of this question is not to prepare people to reenact Gilligan’s Island with a year’s supply of Hebrew National [hot dogs], but instead to consider how we stereotype foods as “good” or “bad.”

Food Job: Myth Buster