>>>Win Jessica’s book by clicking this link, and in the comments, say you were from My Food Job Rocks!<<<
I met Jessica at IFT17 in Chicago at the Emerging Leader’s Network, a really cool, special seminar where IFT teaches up and coming food professionals how to be leaders. Jessica and I were in the same group, and it was awesome, because we did a podcast before we met live.
For context, look at episode 28 where you can learn more about Jessica
We decided to do this episode a year later for two reasons. One, I think it’s fitting to have this episode launch right after my talk with thefoodtechclub about their website, as Jessica is living proof that you can be a food scientist and a food blog Rockstar at the same time. Another reason is to talk about Jessica’s new book, Easy Culinary Science for Better Cooking.
This episode is all about what happens when you go the long game on your side projects. We talk about how Jessica was able to build an app and get a cook book deal, and the value of investing yourself.
No ads this time, this one’s a freebie.
Show Notes
Return guests on the show
ELN – Emerging Leader’s Network at IFT17
Why you should do ELN
IFT is putting resources to improve young leadership. Not only does it improve network, but it also improves emotional and social intelligence
Jessica, what was your favorite part of the emerging leader’s network?: I liked when the top dogs of IFT came in and talked about their journey and talked about how they did it
The Power of Networking
Who do you know? Who knows you? Are you in the conversation? Join their teams and committiees
How was last year?: Had a baby girl, just turning 7 months and is starting to eat solid food
How do you feed your kid?: It’s an emotional decision. You always have to think: Is this a safer choice?. Feed your kid vegetables first and then get them to eat sweets.
Jessica launched an app recently https://www.jessicagavin.com/app-announcement/
How did you create an app?
I was approached to make an app
Side Chef – 4000 recipies and partners who contribute
Side Chef wanted to create a more connected kitchen
Independently, if you made an app on your own, it’s a ton of work. Because SideChef already had the infrastructure, it wasn’t that bad.
The app is not a huge time commitment, so I enjoy doing this
How did you make a cook book?
Let’s start with the website.
I finished culinary school thanks to work, but I wanted to scratch my creative itch
Page Street Publishing – Boutique Publishing house
MacMillan – The bigger publishing house
My editor found me on Pinterest. She was looking for recipes and found me.
I did my due diligence in marketing. And posted a lot. You have to put effort in this. When you take this step, the right people will find you. Distributing and marketing is super important.
You can pitch or contact a house
Table of contents and then a paragraph about each chapter
You need an advanced to get ingredients and get ready
The advanced is nice, but nothing to quit your job about
Really important: A cook book is not about the money. It’s about growing my brand
Money is never the main factor for side projects. It’s a motivating factor, though
If you’re waking up every day energized about what you do, you found something
Japan tinfoil polishing
How did you template the book?: The publishers have a plug and chug program. We also discuss design quite regularly.
How did you approach this cookbook?: This book is your mini culinary school
Fish Katsu with Asian Slaw
Food fact: Rice flour has no gluten so you get a lighter, flaky, crust compared to wheat flour
The food facts are very flexible and transferable
The people who like culinary science are already in discussion for me and they love it
How are you promoting the book?: It’s hard because I’m getting back to work and have a family.
How did you get your endorsements?: The people you meet and talk to will be with you for life. Networking is important. The endorsements I got was because I gave them something they want.
Your credentials matters
Martin Yan
J Kenji Alt-Lopez – hard to reach him, but I actually was able to reach him because our missions aligned
The Food Lab
Jet Tila – Found out he was in LA. Since we were with the same publishing company, I asked if he could endorse and he was happy to.
The endorsement process is hard, but brings a ton of value to the book
Nathan Myhrvold– modernist cuisine
John-George Vanderiten – Knew him because of the app
Endorsements who didn’t make it: Harold McGee didn’t have the time to endorsement but he gave him his blessing. After Jessica launched her book, she offered Harold the book and he send to send it to him!
How has blogging helped you become a better food scientist?: I understand the consumer better now. With the platform, I get this invaluable insights to help consumers faster.
For Adam: I get this consumer focused point of view that helps me develop innovative products that make more sense.
What’s next for Jessica?: I actually just took my first acting class. Video has become much more prioritized. How can I entertain on video? There’s a lot of things when it comes to the nuances in video
Any advice to start something like you and I did?: What’s your beat? Find something that motivates you. There are a ton of resources on the internet
Also, invest in yourself. I maintain my certifications like RCA and CFS.
Treat this like a business, you’ll form a team, and you need to know your target audience.
What is your target audience?: Females who are kind of like me. They want a quick, healthy, flavorful meals. Also millennials and older couples who take cooking a bit more seriously
Do not be afraid to invest. Go to this conference and buy this equipment
Episode 120
If you spend money to improve your skills, you can’t take away your skills
How to win Jessica’s book: Blog post on Monday. Leave a comment on the site saying you came from My Food Job Rocks!