Fun Work if You Can Get It
Food writer and stylist for publications including O, The Oprah Magazine, at a cookbook photo shoot
What makes your job fun?
The fact that it changes every day. When I was a chef, I would make, say, duck night after night after night. Now I never do the same thing twice. It was always a dream of mine to go to Italy, pick the potatoes, walk inside to the kitchen, and make the gnocchi. I've been able to work all over the world.
What are the drawbacks?
There's a lot of schlepping. Definitely a lot of schlepping—of equipment, ingredients, everything.
What food presents the biggest challenge to you?
I always say that chicken is the hardest thing to make pretty. Particularly chicken breasts—they pretty much look like the sole of a shoe.