"The food business is very tough, but there’s also a lot of love and very giving"
Marcus Samuelsson
Raise your hand if you’ve worked in the food or beverage industry. You can’t see me, but my hand is in the air. In fact, many of us have waited tables, tended bar, washed dishes or held some job in the food and drink industry, according to a recent study that indicates the food sector is the largest employer in the U.S. behind the federal government. That should come as no surprise when one considers the food and beverage industry at large.
Food permeates all aspect of our lives, and there is a need for workers to support every connection we have to what we eat and drink. That translates to a need for farmers, fishers, grocery store workers, bartenders, butchers, bakers, baristas, cooks, farmers’ market managers and many more jobs in the industry. (Don’t forget food writers – we serve an important role too!)
The food sector offers a buffet of career choices beyond traditional restaurant jobs. Despite the recent pandemic, or perhaps because of it, opportunities exist for those passionate about pursuing careers in food and drink to claim a seat at the table, with plenty of room for growth and innovation. The stories in our Emerging Faces issue highlight local entrepreneurs creating new ways to engage in our community through hospitality. Learn about four different businesses who are customizing their recipe for success, adapting as they face new challenges and prospects. Find out how one local farmer’s goal to provide access to fresh, healthy food takes her from the field to the storefront. Read our chat with Francois Castro about taking over as executive chef at Black Sheep restaurant. He even shared his recipe for Swiss chard farçous, a delicious dish to try at home. Find out how plants, coffee and community grow together in Brooklyn, Jamaican flavors found a home in San Marco and St. Augustine bakers are collaborating to make the world a butter place. And in case you were wondering what’s happening in Palatka, be sure to check out our piece on exciting things brewing at the old Coca-Cola plant there.
The Emerging Faces issue is a celebration of those in our food community who start with something they’re passionate about and work to make it even better. I hope these stories encourage you to explore the various options creating a vibrant food scene in our region. Be sure to tag us in social media @edibleneflorida or #edibleneflorida with your discoveries.
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STORIES FROM THE EMERGING FACES ISSUE
Made-to-Order Food Careers
Green is Her Name
Caribbean Flavors at Pink Salt
In the Kitchen with Chef Francois Castro
Swiss Chard Farçous
Grouper with Orange Fennel and Charred Leeks
A Greenhouse Grows in Brooklyn
Bakers Collaborating in St. Augustine
Chicken Pot Pie
Azalea City Brewing Co.
Sour Orange Pie
While this version has a meringue topping, the pie is also delicious with whipped cream or no topping at all.
Creamed Corn and Sorghum Risotto
Sorghum is an ancient grain that can be used in place of rice or barley. In the South, it is processed and made...
Tomato Corn Cake Tatin
This colorful caramelized upside down cake marries the bright, acidic flavor of tomatoes with the pillowy sweetness...
Creamed Kale with Savory Streusel
This updated take on a traditional dish, featuring a smoky Cheddar mornay sauce and crunchy topping, is not your...
Citrus Posset with Salty Seed Brittle
Posset originated as a milk-based beverage in England. Unlike custards or puddings, there is no egg separating or...
Chef Scott's Spaghetti Squash with Clams and Basil Pistou
This dish is a fun appetizer that plays off the iconic dish “Linguini with Clam Sauce.” It calls for spaghetti...
Banana Crumb Coffee Cake
This brunch pastry with a buttery crumb topping is the delicious answer to an abundance of very ripe bananas.
Mary's Double-Chocolate Cake
Reprinted by permission from The Saltwater Table: Recipes from the Coastal South.
Instead of using...
Chard and Bean Soup
Packed with vegetables, this hearty comfort food is quick to fix and makes a perfect weekday dinner.
Lemon Cardamom Sandwich Cookies
The brown butter filling adds a rich nutty flavor that perfectly complements the citrus and cardamom.
