Basically, my two main jobs in the food industry were
catering and recipe development. First, I started out
working in the catering department at The Metropolitan
Museum of Art in New York City, which was an incredible
place to work and plan events. I learned how to organize and
orchestrate multi-faceted projects, work in a fast-paced
environment, meet deadlines, and write menus. Most
importantly, I learned about client service of the highest
standard. Eventually, as the Catering Director, I learned
how to lead a team of people, plan and meet budgets, and
evolve systems and procedures.
Next, I went to work for a start-up cooking website as the
"Executive Culinary Director" - basically, I oversaw all
content used in the site. I wrote and tested recipes,
curated all content from outside contributors, handled food
photography, blogging, and social media, and represented the
brand in PR and marketing opportunities.
While these were two totally different jobs, both were
equally amazing professional and life experiences.