There are a lot of reasons to love being a teacher but among the most rewarding is hearing from students months and even years after the class has ended.  Molly Kendall called yesterday. She graduated from the CIA in 2007. It was her idea to invite my personal friends to write about their specific careers for my Food Jobs book.

At first I was hesitant, thinking this was a huge imposition, but every single person responded immediately and enthusiastically: Nach Waxman owner of my favorite store contributed an essay about his life at Kitchen Arts & Letters, so did Barbara Haber who laid the foundation of the cookbook collection at the Schlessenger Library and literary agent Lisa Ekus and Delores Custer the Queen of food styling. Betty Fussell, Darra Goldstein (Gastronomica) and Anne Willan and David Robinson described their work as did dozens of others who provided wonderful insights and really useful information for the readers.

They say it is lonely being a writer. What rubbish! When I look at my network of cherished friends, I realize I am part of a lovely, celebratory, constantly hungry crowd of food lovers. This makes me rich beyond my wildest dreams.

Taylor Cocalis, a former executive from Murray’s Cheese, is the co-founder of a terrific food jobs search web site: goodfoodjobs.com. I recommend it to you with the greatest enthusiasm. This is their mission statement:

“Good Food Jobs is a gastro-job search tool, designed to link people looking for meaningful food work with the businesses that need their energy, enthusiasm and intellect. We post opportunities with farmers and food artisans, policy makers and purveyors, retailers and restaurateurs, economists, ecologists, and more…”

Go to the site for information about the conference planned for February in NYC.

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.