By Erika Kotite on Monday, March 19th, 2012
Russian cuisine doesn’t seem to nudge the high end of the food radar. Stereotypical thoughts range from borscht to beef stroganoff (never thought about how much Russians must love sour cream). Nevertheless a new restaurant is opening in West Hollywood at the poshest address on Melrose Place…and needs a chef with knowledge of Russian cuisine. Could be a Faberge-ulous opportunity. Nostrovia!
Queen of Seattle needs a seaworthy chef. Must love paddlewheels.
Other jobs of interest:
By Erika Kotite on Monday, March 12th, 2012
What kind of culinary job is considered a “good” one? Usually a top-notch restaurant using only locally grown ingredients comes to mind. But there are lots of interesting challenges out there that don’t necessarily make it into Bon Appetit.
How about re-creating hospital food, as we discussed here? Or teaching culinary arts to teens with learning challenges as chef Larry Frazer does at the Eden Institute? School districts are hungry for professionals who can help them revamp their school menus into something resembling a decent diet for schoolchildren. These are hard jobs. But someone’s gotta do them.
1. Ann Gentry’s growing Real Food Daily restaurant concept needs a manager for its Santa Monica and soon-to-open Pasadena location. Gentry’s strictly vegan/vegetarian menu is built around locally sourced ingredients.
By Erika Kotite on Monday, March 5th, 2012
We don’t often cover Canadian jobs but my insane admiration for that country just got fueled up again. In the city of Richmond, B.C., the tourism board is offering a post for a food blogger.
The Summer Night Market in Richmond, B.C. You could be blogging about food in this place.
WOW. A steady gig writing about food, theoretically sampling a lot of it, in hopes that more tourists will come to Richmond. This is a great example of an organization putting out its own content to achieve a marketing goal instead of waiting for PR placements from other media outlets. Canadians are smart, and really, really nice.
Other jobs around North America:
1. Not a chef but live and die for Restaurant Week and know your way around a press list? NYC PR firm looking for an account supervisor for its food-related clients. Includes lots of responsiblity helping with new business development and client interaction.
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