I often ask myself, (as do my loved ones and colleagues), why I wrote a book on FOOD JOBS. It was, and can be, a lot of work, very hard work; constantly looking for and thinking up new careers. This book was a departure from the many cookbooks and the Great Food Almanac I’d written in the past.

FOOD JOBS really all goes back to two themes I’ve embraced throughout my professional life: finding a niche and taking a risk.

I remind myself that I originally wrote this book to explain and explore for:

Butchers and bakers

And tillers of acres

And food-trivia players

And carrot purveyors

And wielders of woks.

For food fashion leaders

And recipe readers

And fitness-freak jocks.

And salesmen

Who breakfast on lox,

For taste counterfeiters

And writers of letters

And restaurateurs

And entrepreneurs

And connoisseurs.

For greeters

And seaters

Of meeters for brunch

And ladies who lunch.

For winers

And diners

And buyers making deals by the bunch.

For eaters of noodles

And bakers of strudels.

And packers

And craters

And vanishing head waiters

And food innovators who act on a hunch.

For sommeliers with tastevin flying

So clearly implying

They’d like a gratuity

Akin to an annuity

And then a drop more.

For cake decorators

And cookbook creators

And people who munch.

In short, this is neat

For all who eat…

Share & Enjoy

Hide Sites