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My Food Job Rocks!

There is very little awareness of what the people in the food industry actually do. This stems back to the lack of knowledge and awareness of the range of degree courses and programs available that will equip them for a career in food. My FoodJobRocks! by Adam Yee is the first podcast of its kind that allows listeners to hear directly from people who are in the food industry and have a passion for what they do. They share how they became involved in food and describe what it is they do, plus a few more fun questions just to keep things entertaining. Listen to them here, and stay tuned for a new episode every Monday.
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Now displaying: August, 2016
Aug 29, 2016
I promise, this is the last Cal Poly alumni episode for a while (at least until episode 25)! But I gotta tell you about Katie Lanfranki. Katie is currently a Research & Development Technologist at South Coast Baking, Co. She is one of the most supportive, proactive people I’ve ever met. Katie’s a very inspiring person and she is super knowledgeable. In this interview, you’re going to see just how passionate and excited she is in her job. One of the most valuable pieces of information I’ve found in this interview is about the choice to choose between Graduate School or working in the industry (around 30 minutes in). Katie has helped me in product development competitions, with lots of extracurricular activities and she has been extremely supportive in almost everything I do. She was one of my friends to whom I showed this podcast and she has been extremely helpful, before we even launched. As the podcast picked up momentum, she wanted to help out the FoodGrads cause, like I did. Together we’re working on some really cool campaigns that will launch in the coming months. She was all ready to go to graduate school, and then, decided not too. And she brings some amazing insight on doing this.
If you would like to listen to more of our episodes, make sure to check out our iTunes link. If you like them, we would love it if you could rate, review and tell your friends! Thanks!

About Katie Lanfranki

Beginning her undergraduate education as a Mathematics major at California Polytechnic State University, San Luis Obispo, Katie quickly discovered she sought a major that allowed for more creativity and innovation. Taking a leap of faith, she transferred majors to Food Science due to her love of food and understanding that the necessity of eating would likely promise job security. She quickly discovered the multidisciplinary major was a perfect match, as it allowed her to dip her toe into numerous subjects while constantly getting to try new foods and feed her inner foodie. In her current role, she develops, as well as maintains, the development of new and improved products. With a love for learning and passion for food, Katie loves to dive into all facets of the food industry.

About South Coast Baking

South Coast Baking is a wholesale manufacturing company in the frozen dough industry. The company does everything from co-manufactured, custom formula cookies, to innovative panning systems. South Coast Baking sets the standard for delivering the highest quality and lowest possible cost in the frozen cookie dough industry. South Coast Baking’s mission is to produce the highest quality product at the lowest cost. Their philosophy will always be
to take care of its customers’ needs – one cookie at a time. 

Key Takeaways

  • Why you will never get bored in the food industry
  • Why we talk about In-and-Out So much
  • How important it is to get Involved in College
  • Why Katie decided to choose a job first over graduate school

What We Talk About

Frozen Cookie Pucks Triangle Tests Networking! Cal Poly San Luis Obispo Episode 5 Wellness Conference Important Skill: Patience and a Passion for Learning Gluten-Free The Recession Open-Door Policy 3D Printing Packaging Minor Favorite Kitchen Item: Rubber Spatula Altonbrowncast Serial Undisclosed Stuff You Should Know How Umami Works How Caffeine Works America Test Kitchen Milk Street Kitchen Favorite Food: Ketchup with French Fries Well-done In-and-Out fries In and Out That’s what a hamburger is all about Advice for students: Get Involved IFTSA Chapters Continental Mills
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Aug 22, 2016
Do you remember episode 2 and episode 11? Both Trevor Fast and Andrea Zeng took this dude’s chocolate class and were even promoted to work in chocolate production on campus. Today, we’re interviewing a man who has been enamoured with food all his life. He was our professor at Cal Poly, he owned and owns bakeries and chocolate shops, and he spends his time donating chocolate-making equipment to Africa. This man is the one and only: Dr. Tom Neuhaus. If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks!

About Dr. Tom Neuhaus

Rich. That’s one word that comes to mind when we listen to this episode. Retired professor, business owner and philanthropist, Dr. Tom Neuhaus is rich with stories, experiences, knowledge and, well, chocolate! After an adventurous life baking and cooking across the world and teaching at some of the most well known academic food universities, we have decided that Dr. Nehaus is the epitome of food and science. After training as a chef and baker in Europe, mainly in France and Austria, Dr. Neuhaus found himself eager to open his own restaurant.  Leaving his first restaurant, Sweetish Hill Bakery and Restaurant in Austin, Texas, Dr. Neuhaus found his way to New York City and later Washington D.C. as an Executive Chef at restaurants like Quo Vadis and Fifty States. Following a myriad of prestigious chef positions he entered the world of academia; writing columns for The Washington Post as well as teaching at Cornell’s School of Hotel Administration (where he earned his PhD). Most recently he taught at Cal Poly, San Luis Obispo teaching Sensory Science, Food and Culture, as well as his famous Chocolate Classes!

Mama Ganache

In 2004, Dr. Neuhaus opened Mama Ganache, a small chocolate business in San Luis Obispo. Mama Ganache makes high quality, ethically sourced and produced chocolates that are both Fair Trade and Organic Certified. Through his business, Dr. Neuhaus has begun making directly sourced chocolates that are not only quality treats but also bring awareness to fair trade and small cocoa farmers in West Africa. Project Hope and Fairness (PHF), founded by Dr. Neuhaus, helps cocoa farmers in Ghana and Ivory Coast (Cote d’Ivoire) with their cocoa production, manufacturing, sales and trade. PHF grounds itself in three platforms- directly supporting cocoa farmers, educating consumers about the cocoa market and encouraging larger chocolate producers to see the importance in adopting Fair Trade policies. We fully believe Dr. Neuhaus hit the nail on the head with his philosophy on being creative, fully inspired and excited by food. We hope you enjoy this high-energy episode with a wonderful and passionate Food Scientist.  Hey Oprah! Are you listening?!?

Tom's Ventures

To learn more about Project Hope and Fairness and all of Dr. Neuhaus’s amazing work in the Ivory Coast and Ghana please visit http://projecthopeandfairness.org/ Small businesses are making a big difference! To eat some of Mama Ganaches’ delicious treats, find them in San Luis Obispo on Monterey Street or have some delivered right to your door. If you want to read snippets of Dr. Neuhaus’s (yet-to-be-published) autobiography, see what’s tempering in the Mama Ganache kitchen or to see some pictures of his recent adventures to Ghana head over to his blog at https://tomsfoodworld.com/

Key takeaways

  • When you go into food, you are driven by it
  • Why you should invest in small businesses, even if they are in other countries
  • Why finding your muse will set you for life

What we talk about

Malcolm Gladwell Howard Moskowitz Cal Poly Chocolates Mama Ganache artisan chocolate Project hope and fairness Shoes stuffed with cigarettes German chocolate Lindt chocolate Favorite Food: Anchovies First Venue: Bakery in Texas Cornell University Eco-hotels in Africa Jacques Torres Technical skill: Curiosity Anthony Bourdain- kitchen confidential Bedford Stuyvesant Fair trade Organic Pine needle beverage Favorite Kitchen Item: Melanger Cement manufacturing Calcium carbonate Fine chocolate industry association Bean to bar association Single origin Favorite Food: Eggs, Fresh tuna, Uni Favorite Quote: Voltaire – I personally don’t like religion but my valet does so he doesn’t steal my spoon Best Advice: Culture and language, Language and food Oprah Depa is the first country in Africa to make their own chocolate Paul Farmer   Download Episode
Aug 22, 2016
So this interview was from a deal I made with Taryn Yee. I interview her… and then she would interview me. Ideally, I should have made this episode number 5, right? Why should I wait for episode 13? Well, my birthday is January 13th, a baker’s dozen has 13 of something, 13 is an unlucky number? Whichever explanation your prefer, I’ve decided to use my interview for episode 13. Here’s my point of view from my perspective. Taryn Yee asks some pretty funny questions in this one. If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks!

About Adam Yee

I really don't like writing my own bio. Here's a bit on my linkedin: Food Science Professional who loves to learn all aspects of a business. Likes to get involved in multiple projects, never afraid to help out, and has a huge passion for food. Other activities include involvement in the cultural and food scene in Phoenix including: - Creating a meetup for Asian transplants in Arizona - Joining Asian focused non-profits to better understand community in Phoenix - Offering services to non-profit organizations to help local food buisnesses - Help multiple startups with innovative projects If you need any advice on the food industry or just want to talk, just message me!

About Isagenix

Isagenix International LLC is a Direct Sales company that markets dietary supplements and personal care products. The company, based in Gilbert, Arizona, was founded in 2002 by John Anderson, Jim Coover, and Kathy Coover. As of 2013 the company reported having over 200,000 active sales associates. In 2012, the company reported revenues of approximately $335 million. The majority of Isagenix's sales come from the United States.

Key takeaways

- What happens when you go all in when you choose a major in college - Using Science to improve creativity - Why we should invest in food education

What we talk about

Wednesday lunches with Adam Yee Jambalaya Takoyaki Disney competition Extrusion Phoenix Arizona Food startups Coffee We should focus on: Food education Favorite Quote: Everybody is a Genius. But If You Judge a Fish by Its Ability to Climb a Tree, It Will Live Its Whole Life Believing that It is Stupid Second Favorite Quote: Butter makes everything better Onion cutting goggles Favorite Book: Steve jobs autobiography Favorite Kitchen Item: Cast iron pan In and out Plant based Burger 4 People You'd Like Dinner With Alton Brown Andrew Zimmerman Anthony Bourdain (why I don't want him) Nigella Lawson Mark Zuckerberg  --> in hindsight, I'd choose Elon Musk   Download Episode
Aug 15, 2016
So last week, I interviewed Andrea, a Food Technologist working for Lundberg Family Farm, and today, I’m interviewing someone from there too - her boss, a Product Developer and Research Chef at Lundberg! What are the odds? And the meeting between her and I was a completely different scenario as well. It started when I joined Podcaster’s Paradise to jumpstart my Podcasting experience and I saw a poster who looked familiar. I might have seen her on Linkedin actually. I clicked and she worked for Lundberg. I asked Andrea about her and what do you know, it’s her boss. Yes, Kimberly King Schuab was in the same podcast course as I was, and we connected instantly. We realized we had a lot in common so we agreed to collaborate and interview each other. Her episode can be found in the show notes.

About Kimberly Schaub

Kimberly Schaub is a nutritionist, turned chef, turned product developer, working for Lundberg Family Farms in Richvale, CA. A former Air Force officer, Kimberly has explored a multitude of ways to use her nutritional science training, from running dining facilities to teaching college classes and even food writing. When she's not in the test kitchen or running a sensory panel, Kimberly hosts the PeasOnMoss and The Culinologist Podcasts, volunteers for the Research Chef Association and Institute of Food Technologists, trains for the Rock n Roll Half Marathon, and rock climbs in picturesque Northern California.

About Lundberg Family Farms

Lundberg Family Farms, based in Richvale, California, in the United States, produces rice, chips, packages, and markets organic foods. It is family owned and has been a pioneer in organic farming, especially rice products. It was the first business to produce and market a brand of organic rice in the United States. Today it is one of the United States' top brands of organic products, with 14,000 acres (57 km2) under management.

Key Takeaways

  • The magic behind Modernist Cuisine
  • Communicating between you and your co-packer
  • Why you can start something and others should follow
  • The art of being a product developer

What we talk about

Podcaster's Paradise The airforce Research Chef Association Labels Graham Kerr Seattle Culinary Academy Modernist Cuisine Lundberg Family Farm Beecher's Handmade Cheese (artisan food) Most Important Skill: Mental Math and Excel spreadsheets CoPacker Granola Bars Northwest Naturals Cactus IFT Culinology Program offered at a few industries A Book called Culinology Peas on Moss Peas on Moss Podcast Vegetarian Meats Substitutes Acid Rain Andrea Zeng The Galloping Gourmet Favorite Quote: Maya Angelou – “Eating is so intimate"  Favorite Kitchen Item: Global knife Full Tang blade Favorite Food: Thai Food – Pad Thai, Curry, Mango Sticky Rice Best Advice: Always ask questions first Culinologist Podcast CFS – Certified Food Scientist       Download Episode
Aug 8, 2016

Today I interview Andrea Zeng, long time friend, some time rivals. This is a great episode about choosing between culinary school and a degree in food science. Note that you can always have both (as you will find out in a future episode!). We're going to be talking about a lot of cool food science terms like enzymes and retro-gradation. Hang on!! If you would like to listen to more of our episodes, make sure to check us out on iTunes. If you like them, we'd appreciate it if you could rate and review them. Thanks!

About Andrea

Andrea is a graduate of California Polytechnic State University, San Luis Obispo with a Bachelor’s Degree in Food Science and a minor in Packaging. She currently works as a Food Technologist at Lundberg Family Farms, developing new consumer packaged goods within the natural and organic category. During her time at Cal Poly, Andrea was a Student Lead Product Developer at Cal Poly Chocolates. With Cal Poly Chocolates, a student run business through the Food Science Department, Andrea was able to turn ideas into new products and ultimately onto shelves of stores in the local community. By working in a student run business Andrea helped with order fulfillment, inventory management, student management and special events. Currently located in Richvale, California, Andrea works with products ranging from chips, to rice cakes, rice and risottos. Using her experience with quality at Earthbound Farms, her practice in the lab at university and innovation with chocolate, Andrea has been able to create new (and I might say "yummy"!) rice entrees, rice cakes and puffed snacks.  Outside of the test kitchen Andrea also works with sensory testing and food styling and recipe suggestions for the Lundberg website (how cool is that!?). Check out some of Andrea’s creations at most major grocery stores!

About Lundberg Family Farms

Lundberg Family Farms, based in Richvale, California, in the United States, produces rice, chips, packages, and markets organic foods. It is family owned and has been a pioneer in organic farming, especially rice products. It was the first business to produce and market a brand of organic rice in the United States. Today it is one of the United States' top brands of organic products, with 14,000 acres (57 km2) under management.

Key Takeaways

  • Why Andrea (and I guess, me) chose majoring in Food Science over Culinary School
  • How Food Science might enhance your cooking skills
  • The frustration of targeting timelines and waiting for product success

What we talk about

Lundberg Family Farms IFT16 Ridgeview California Heat and Eat Cal Poly Peach Cobbler Enzymes Denature Food Chemistry Retrogradation Vending Machine Restaurants Food Network Giada DeLaurentiss Ina Gartner Alton Brown Victorian Nox Chef’s Knife Zoodle thing Box Grater Quest Noodles Savory Granola Bars Vietnamese Spring Rolls Just Do It

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Aug 1, 2016
In this episode, we are going to talk about my experience getting a job in the food industry as a senior in college. Everyone has a different experience, but mine might relate to yours. (Yes, the picture is photoshopped) If you would like to listen to more of our episodes, make sure to check out our itunes link. If you like them, we would love it if you could rate and review. Thanks!

Key Takeaways

Best techniques and resources for resume/CV writing One of the best types of advice I received is to focus on the job description Why it might be beneficial moving to a new city

What we talk about

Waco Texas Career Centers Carl's Jr Foodgrads' top 3 tips for landing your first job What color shirt should you wear for job interviews? Cactus Section IFT (for example)

Transcript

For some background information, I was very involved in my department in Cal Poly and in my junior year, I received my first internship offer in Fall quarter. So about this internship, all I can tell you is that it was a very well-known company but it was one of those well-known companies which own EVERYTHING. So lucky me, I got the internship, was super excited and then I was sent to Waco Texas for a job…at a slaughter house. As much as I like seeing turkeys getting beheaded and getting half off on deli meat, I found the work a bit unsatisfying and the town unenjoyable. I guess I did the work well enough that I got a job offer, but I had to decline due to the fact that I really didn’t like the location. I came back to college to start a new. So with this background, I thought I would get a job pretty easily. Given that I got my first internship in the Fall. I was wrong, but I didn't give up. Of course I didn’t give up, I needed a job! I started to apply to jobs seriously on January giving me a 6 month time bomb before I graduated. Getting a job before graduating is a good goal everyone should attain and my advice is to actually start at Fall. But the main reason you should start at Fall is to review and renovate your resume. Your resume is your written sales infographic that lets you convince people you are great. The best part of a resume is that you can tell in a black and white fashion if it's working or not. If you get hits, your resume is working. If you're not, then you need some help. Once I realized I wasn't getting hits in late-Fall, I went to some FREE resume seminars offered at our career center and signed up to get my resume looked at. The improvements were tremendous and I would highly suggest doing this first if you are serious about getting a job...which you should be. During this, I busted out 2 resumes: a 1 page resume which explains a quick, basic rundown on skills that show I'm a valuable person and a 2 page resume (front and back) where I listed a run down and on the back, posted project summaries if they were more interested. The career center lady justified that it was ok to have a 2 pager just because I was involved in a lot of stuff. So there are two types of resumes people look at. If you're in a supervisory role, people judge your ability to be a leader and how to be proactive. This is in general a very important skill but should be highlighted when you apply to leadership type of positions such as a supervisor The second 2 page resume was highly technical and talked about amazing projects such as product development competitions and microbiological labs. I found this resume to be very effective with product development and R and D roles. Both of these got amazing hits and next thing I knew, the next 6 months were literally traveling 4 hours each way to interview with companies of all shapes and sizes. Almost every month, I had 2 in-house interviews that caused me to travel far. This is also where I learned the magic of reaching out and sleeping at old friend's couches and catching up for the weekend from family members to old high school friends, I thank them so much for letting me stay over just for a job interview. I think phone interviews and in-house are relatively the same and you need to learn to say digestible and relate-able experiences to your manager. The only difference is that youa re in person and they visualize you as a good fit for the company don’t judge you based off of words alone. My advice is that every time you need to answer a question, you need to answer with a story of why what you did is relatable. Remember to keep it decently short and always end with a loop around in which answers the question. I think it's wise (or should I say, inevitable) that your job search is going to be very specific and if you keep on not getting jobs, your horizons will be broader and broader. I started with specifically product developer jobs and I didn't get very many hits. After a month or so, I had some anxiety about the situation and started to tenaciously apply to jobs outside of my scope, but stayed in the realm of the food industry. There were certain barriers I wanted to not touch, namely it can't be in a rural town (unless it's close to people I know like my grandparents) and it had to be food related (duh! I got my degree for a reason!). I think it's good to have some standards no matter what when applying for jobs. So you really need to ask first: what's important to you? So let's see, in the course of 6 months, I traveled a lot. From my comfy San Luis Obispo home, and traveled everywhere from San Francisco, the whole Bay Area, Los Angeles, Carpenteria, Fresno, other rural towns, and of course, Arizona. In some weekends, I had to plan an interview Friday and Monday so I slept over at a friend's house for the weekend. Fun stuff. And these companies were big and small. Off the top of my head, they ranged from all sorts of jobs in all sorts of industries. Production, Quality, Research and Development mainly and in such industries as meat, bread, cheese, spices, coffee, and other things like that. One of my favorite interviews that I really was devastated I missed was a job at Carl's Jr's headquarters near the beach at Carpenteria California. I crushed the interview and was a shoe in to become a food technologist and make fast food all day. I had a lead with a technologist to whom I sent in my resume and got an interview with the Vice President of R and D. Unfortunately, I lost out to a more experienced candidate. That set me back emotionally for a while. My least favorite interview was a noodle factory in Los Angeles where the interviewers made rude, snarky comments about my intelligence. It looked like a dump anyways. The more jobs I interviewed, the more depressed, the more irritable I became. My self-worth was crushed but I had to keep going or else my pride would be shattered, right? I cared so much about my reputation and comparing myself to my peers what I became very paranoid and looking back at it, I was stupid. Everyone who gets a job has this problem but in reality, I have to say, no one cares if you don't get a job, but people will care when you do. And that's something positive. I think the pivot happened in how things were going when I talked to my mentor/ department head about why I didn't have a job yet and he said something that I took into action: 100% of the focus in the interview needs to be tailored to them. And in hindsight, this was the reason I didn't get the job. I wasn't focused 100% on what they wanted, I focused on what I wanted and why I should be chosen. I had two more interviews next week. One in California and one in Arizona. The  first one was in California for a Quality Supervisor role, the one interviewing me was a tough guy and really grilled me. He told me to memorize the 5 commandments of the company which I had to memorize on the 3 hour car ride over. I did it, and he was very impressed. The interview was very tough as well, his questions were extremely specific and his stare down was intense. After a tour of the factory, we went to the quality department and talked about how he treated his team like family. That is where I realized... I probably got the job. The next was a flight to Arizona to a granola bar factory which hadn't even been built yet. I interviewed with the Vice President of Innovation and we really got into talking with the spirit of innovation. I think my personality won him over more than anything. And maybe its because I fit the bill. The position was for a Food Processing Technologist, a type of in-house research and development position that was open to a lot of possibilities because it was a brand new plant. I got both of them. And had to choose which one to choose. By now, maybe you know which one. Or not. So now this was also really hard. I could either stay close to my friends if I lived in California, or go to a place where I knew absolutely no one. Actually, let me list out the advantages and disadvantages of each: The quality job had better pay, it was in California in between San Luis Obispo and my grandparent's place in Fresno, I could see my friends often and my family as well. However, the job wasn't what I wanted: an R&D job, it was in the middle of nowhere, and I realized if the salary I was offered was worth working 6 days a week for 10 hours in the summer. The job in Arizona was more of a gamble, because I was letting go of being comfortable to land to somewhere uncomfortable. People kept on telling me that it was super conservative and super hot, which scared me. It's tough, people are always scared of the unknown. But the job was a foot in the door for something bigger potentially. It was labeled as a Research and Development job. And though it wasn't a comfy corporate job, it was something that could potentially be greater. After hundreds of conversations with pretty much everyone, I chose the job in Arizona. I think there were three key factors that made me chose Arizona over California: For one, the job was an R and D job which most of my friends said that at the end of the day, it’s a better field to be in. Another was the fact that this was turning over a new leaf for me and this was a potential chance to grow where I could never grow before.   The biggest reason, and I think the most important thing that mattered to me was the local community I would belong to. I suffered living in a town like Hanford, California at my internship in Texas and I knew I'd have a hard time adjusting. A city might be easier. I chose Phoenix because it was full of mystery and a bustling city with 6 million people. I was still young, and I needed to learn to grow up. Also, what's nice about simultaneously being offered 2 jobs is you can leverage pay. So I ended up equalizing the pay of the R&D job to the Quality job.   I could give you hours’ worth of reasons why it's a good idea to move where you absolutely know no one but I won’t. All I can tell you is that I have never been happier moving to this city because I’ve learned to take charge and grow myself. If I hadn’t moved to Phoenix, honestly, I don't think I would have had the courage to start this podcast. So let’s take some time to ruminate on some actionable items. Nicole and Juliette have this wonderful article about how people in the food industry recruit people and to be honest, most of my experiences are very relatable for what they’ve posted in their research article: Food Employers’ Top 3 Tips To Landing Your First Job.I’ll name their top three tips and add my two cents. I find this article extremely useful and I do honestly wish I had this information in hindsight. Their top three tips:
  1. Make sure you want the positionIt may sound obvious, but interviewers can tell the difference between someone with a genuine motivation for a chosen field and someone that just wants a job. Interest is also tied to effort.  Being late, or an untidy appearance demonstrate interest levels that are lacking.
If you are looking for a job, remember your goal but also remember your scope. My goal was an R and D job, but my scope was the food industry. Even if I didn’t get an R and D job, as long as I would be in the food industry, I not only would have a chance in an R and D job, but the experience of manufacturing, or document control, would actually make me more valuable to the next employer. There was a point in time where I was obsessed with the color of my dress shirt. I tested blue, green, and red. Coincidentally, my green shirt always got me job offers so now I call it my lucky green shirt. I even used this short when I applied to my current job and got in. 2 Research the companyArriving unprepared without any idea of what the company produces or who their customers are, will seal your fate. You won’t get asked back. Tailor your “mindset” to the job description. In every job interview you do, it’s wise to read the job description hours before interviewing and direct most of your answers to the job description. This will show much more directly why you are the best fit for the job. Always remember: the point of a job is to help THEM with something. Their job isn’t supposed to solely improve you, it’s supposed to help them earn money so they can invest in you.
  1. NetworkGet to know the industry and the players within it. Join associations, ask lots of questions and you will have the upper hand now, and in the future, as you move forward in your career.
Making connections is just increasing your chance to luck. I admit: I exhausted my connections in college and still could not get a job from them. Connections are nice and I highly recommend hustling to get them, but they will never guarantee you a job. Funny story on this one: My second job transition, I knew two guys who interviewed me because I’ve hustled and networked a bunch in Phoenix. That’s another story. Also remember that it’s more about how strong your connections, in terms of your relationship to them and how well they know your name, than how many connections you have. Don’t forget to use industry specific recruitment websites like FoodGrads.com to find your job. There are so many industry specific websites out here. To find more, just google them. Literally food and job will work too. And it’s not the end of the world if you don’t get a job by graduation. In fact, some people would recommend taking a year off to do something totally unrelated. In hindsight, I kind of wish I did something like that but the race to get a job and not tarnish my reputation went to my head. It really depends on what you want and in what financial situation you’re in. You probably shouldn’t Eurotrip when you’re 5 figures in debt, but I’m also not your mother. Again, this is one example of a job hunt and I wanted to share it with you because this is something I would have loved to have been told about when I was looking for jobs. I want you to succeed.   Download Episode
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