Jobs We Love: Cricket Azima
Once a planner of political events, Cricket Azima combined her love of food with her passion for working with children and fashioned a career that fuses culinarian with kindergarten teacher. Find out more about the profession that always puts a "bounce in her step," even at the end of the day.
Jobs We Love: Brian Halweil
As the editor of Edible East End and publisher of Edible Brooklyn and Edible Manhattan, Brian Halweil wears many hats. He took a break from tackling his inbox to give some advice to writers and explain how daily meals help him do business.
Jobs We Love: Mindy Fox, Food Writer and Cookbook Author
Last week we started profiling people in the food and beverage industry with fabulous food-focused jobs. For our second installment we talked to Mindy Fox, who has created an enviable career as a magazine editor, freelance food writer, food stylist, and cookbook author (check out her latest book, Olives & Oranges).
Mindy will also be one of the judges of our Twitter Cook-Off. You still have a few more days to enter to win tickets to our exclusive Jack Daniel’s Birthday Party at the Beard House. Find out more >>>
James Beard Foundation: What’s your job description?
Mindy Fox: As the food editor at La Cucina Italiana, I primarily develop food stories and
Jobs We Love: Tia Keenan, Fromager
For many of us, food is our passion. For some of us, it’s also our livelihood. Each week, we are profiling someone in the food and beverage industry with a fabulous food-focused job. First up, Tia Keenan, fromager at NYC’s cheese lovers’ paradise, Casellula.
James Beard Foundation: What’s your job description?
Tia Keenan: I curate and manage a rotating cheese collection of 35-40 cheeses and a seasonal selection of 30-40 house-made condiments.
JBF: How did you get your job?
Read more for Tia’s advice for job seekers, how she landed this gig, and what she thinks about people who don’t like goat cheese.
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@beardfoundation
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
Don't miss our next Dining + Design panel, featuring JBF Award winner @andrecarmellini, tomorrow @TheNewSchool! http://t.co/CRfBNcPoEp
Listen to this @TasteMattersHRN podcast to learn about neurogastronomy, the science behind how we perceive taste: http://t.co/xOFvdXr4Xy
We held our Chefs Boot Camp in #Louisville this week, where chefs received food-policy training and more. Learn more: http://t.co/UCCoFxPbiY
Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
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