There seem to be some new and interesting jobs in food and drink — and by that I do not mean slaving in a hot kitchen.
Careers are evolving that were unknown a decade ago, or at least before the Food Network brought out the inner Emeril in so many Americans and food became not just sustenance but entertainment, politics, culture, artisanal opportunity and national obsession.
Other industries may face downsizing, but the business of eating and drinking has never seemed more vibrant. Dinner cannot be outsourced to India.
Other new culinary jobs have evolved from traditional ones. Karen Beverlin of Fresh Point, a California produce distributor, used to be a buyer who dealt only with wholesalers. Now she spends every Wednesday at the Santa Monica Farmers Market, hand-picking the best beets and lettuces and peaches to truck to restaurants nationwide.
“My role has morphed into more of a forager,” she says, “someone who gets out to look for something exceptional.” Her title changed, from general manager to vice president for special sales, as her duties did. “I have no administrative chores anymore,” she says. “I’ve eliminated all the nonfood, nonfun parts.”