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Where the Food Jobs Are
By Irena Chalmers, Award-winning Writer, Speaker, Mentor
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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.
*Originally posted on January 12, 2012 at www.FoodJobsBook.com
Irena Chalmers has worn many hats in the food industry including cooking school owner and teacher, pioneer author of the single subject cookbook and awarding-winning publisher, restaurant consultant and mentor. She is a past president of the International Association of Culinary Professionals with a worldwide membership of nearly 4,000 encompassing more than nearly 40 countries. Irena is also a founding member and past President of Les Dames d'Escoffier International. Her own life story unfolds to reveal an unlikely career that led to becoming a James Beard Foundation “Who’s Who” in the culinary world. As an author and editor, publisher and packager, Irena has written and contributed to literally hundreds of award-wining titles, successful cookbook series and food guides. The Food Professional’s Guide, The Great Food Almanac (winner IACP Julia Child Award), and American Bistro are just a few of the many food books she has written. Irena also held a number of consulting roles at the Rainbow Room and Windows on the World in working closely with restaurant legend Joe Baum for 14 years. She has been a consultant for Epicurious.com, CuisineNet.com, and FamilyTime.com, and Modern Maturity magazine, now AARP magazine with more than 34M readers. In addition, Irena has been a visiting professor at New York University and the New School for Social Research and an associate of the International Food Information Council on Food Biotechnology and BIO: Council for Biotechnology Information Bureau. She currently teaches at The Culinary Institute of America, writes The Last Word column for Chef magazine, and works as a consultant, food blogger (www.foodjobsbook.com) and commentator; and mentor to many embarking on their own culinary adventures. For article feedback, contact Irena at irena@foodjobsbook.com.
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