In the depth of winter, it may seem fanciful to open an ice cream shop. If a store front seems like too big a commitment, perhaps the idea of a mobile ice cream truck might be more appealing. With wheels of your own, you can create your own flavors.

In a January 5^th article in The Tribune, Nancy Maes resports: Gemini Birstro and Rustic House is serving offer a trio of gelati: rosemary Irish cream; casatta with dried fruits and nuts in a cinnamon orange base; and honey chestnut. $7.  Big Jones’ Paul Fehribach created a sour orange sage sorbet paired with sweet potato pie. There’s also a chocolate chili ice cream served with chocolate bread pudding, garnished with salted caramel and chocolate sauce. $8 sorbet with hints of cinnamon, allspice and clove. Another is a vibrant orange persimmon pudding ice cream, inspired by the fruit that its originator ate growing up in northern Indiana. She says it has a flavor like that of a pumpkin combined with a citrus fruit, enhanced with cinnamon, nutmeg and orange zest. Another choice is a dark chocolate ice cream laced with a burgundy-colored ribbon of house-made fig jam, created with dried figs, red wine, honey, orange zest and balsamic vinegar.

Yum.  Who sez ice cream is only for summer days?

By the way, even small dairies employ a professional ice cream taster who may be asked to suggest new flavors too.

I recently came across an article in the Los Angeles Times about Katherine Montero who describes herself as an ice cream sommelier.

She graduated with a business degree from Harvard University and an interest in molecular gastronomy and biology. She’s created a job working with a chef in an ice cream laboratory in Miami.

They’ve dreamed up some truly weird flavors including pizza ice cream: a combination of basil and tomato marmalade served with a curl of parmesan cheese. There’s also maple syrup served with a strip of crisp bacon and chocolate mole ice cream. Those who yearn for vanilla may be out of luck but there is a never ending parade of people who are willing to try anything, at least once.

I mention these things because if you can identify the thing you truly love, you can scoop up a career wrapped around the object of your affection.

The “healthy” food, “wellness” arena is expanding rapidly. The quality of food is improving in hospitals, executive suites in sports arenas, dining rooms in concert halls and luxury retirement villages, (but not in state or federal prisons where the per prisoner budget is $2.47 a day).

As the nation focuses on health care there will continue to be, increasing concentration on food that is good to eat and good for the health of the nation. By this, I don’t mean low calorie, low fat, low cholesterol, and low salt foods but in enthusiasm for sustainable farming and locally accessed fruits, vegetables and meats. Those who can afford the best are opting for artisanal and minimally processed foods.

There is mounting interest in good, not too costly, healthy (as opposed to health food) options everywhere. This is a worldwide trend and offers job opportunities both in industry and private enterprise. For some of these positions it helps mightily to have obtained a degree from a culinary school but is not always necessary. A cheerful disposition may be more persuasive than a certificate.

• Healthy food is a concept that is gaining traction in company cafeterias (Google and Facebook are among several companies that employ full-time chefs who provide free food for their employees. This is a growing trend among businesses that want to keep their employees happy. Some companies even offer take-out food for dinner too.
• Healthy food choices are taking up more and more shelf space in supermarkets where chefs prepare meals ready to be cooked (or simply reheated,) at home. Wegman’s, one of the best companies to work for in America, has even installed bistros in their fabulous supermarkets.)
• Top chefs are cooking in airport restaurants.
• Employment can be found cooking for congregations who are encouraged to meet and greet each other at the conclusion of religious services.

Because you’re good at math should you work in a bank, be an accountant, or an economist?  Not necessarily. Instead, decide what it is you most want to do. If you like standing up all day, begin by looking at the options that are available; you could be a train conductor, an orchestra conductor or a waiter. If you are good with your hands, you could be a pianist, a watch repairer or a pickpocket. If you prefer to lie down on the job, you be an auto mechanic, an astronaut, a hypochondriac — or a thinker/food writer.