After about a year and a half, I’m back, with more excitement in my voice, and new weekly content.
Ok, so what happened? Basically, I didn’t need the podcast to support myself any more thanks to my job at Motif Foodworks so I decided to just stop doing it. I also wanted to look into other projects, so after I interviewed Harold McGee, I thought I peaked and I stopped.
Yea I probably peaked…
Anyways, I’m here! But what have I been doing the past like, year and a half? Well, for one, I was actually working. Did you know I’m a food scientist? A lot of people who listen actually don’t! They don’t even know I made my own company! Anyways, startups are hard but rewarding so I decided to work at Motif Foodworks for two years. What I learned there was first-in-class food science that I’ll never forget. By the way, if my boss is listening to this, Thank you Dilek Uzunalioglu for being such an inspiration!
Ok so I quit my six-figure job to travel the world. I’m currently down unda in Australia enjoying a variety of wildlife and food stalls. It’s great!
I’ve decided to format my trip as a more of a “find great people, then visit where they are”. With the podcast platform, I’m able to connect and interview them and learn just how big yet small our food world is.
I hope to use this podcast to not only inform you about how the food world works globally, but also to enlighten you that great food jobs can come from anywhere.
A Little Format Change
I’ve been following an influencer named Scott Galloway for a while. I realized I listen to his content like, 5 times a week. My other podcast host, Kai Wang from Crisis Meets Opportunity says I’m too obsessed with him and she’s probably right. I started listening to his content when he was predicting WeWork was going to crash and burn and he was right!
So Scott Galloway is an outspoken, tech influencer/entrepreneur who essentially writes a lot and does podcasts. He did a podcast with his co-host Kara Swisher a while ago and then started his own. What I’m getting at is that he has a certain format I’m going to follow. Essentially a short bit about current events, the actually interview, and then something personal at the end.
Expect the podcast to be more personal, the interviews shorter but more substantive, and hopefully, more insights about the future of food. You’ll hear from past guests, and global guests from all over the world.
As for the questions, I usually have a. List of 13 questions and we’re reducing them to five.
Questions for the Podcast
What do You Do?
How did you get there?
Why Does Your Food Job Rock?
What do you see in the current environment?
Is there any advice for people who want to do what you do?
Other Changes
I’m going back into writing and will be changing the Weekly Stew, a weekly article thing I used to send out, to something more substantial. I’ll be calling it The Crunchy and Chewy. Why? Because one, it doesn’t tie me into a weekly commitment, but also, I want to do the right job to explain the technical (crunchy) and the harder-to-digest (chewy) discussions in the industry.
You’ll also see some new tabs on the My Food Job Rocks website. Mainly about me traveling, but also another tab for another podcast I do, Crisis Meets Opportunity with Kai Wang. If you can’t get enough of me, you’re free to listen to that one!
Hopefully, I’ve learned a bit more about the industry. Maybe turning 30, you all of a sudden have the expectation that you have to know something. It seems people trust me for my opinion, so I’m going to poke the bear a little bit more often.
For those of you who have been with me in the beginning, or if this is your first episode, thank you for listening (and reading) to My Food Job Rocks!