How to Become a Food Writer as a Working Chef | Eater

"A working farm and hospitality operation where she leads the dining program, coordinating with agriculture and retail teams to turn weekly harvest lists into menus and run year‑round greenhouse dinners. The role emphasizes teaching — running a teaching kitchen to train cooks to understand and support farm production — and building a financially sustainable, year‑round model that creates better‑paying jobs in both agriculture and hospitality. Her favorite parts are managing people and seeing cooks grow as they translate farm knowledge into dishes." - Morgan Goldberg