- Students & Alumni
- CALS Career Day
As an Assistant Editor for Cuisine at home I have the unique experience of being able to write and edit for the magazine as well research, develop, and test recipes. Most people I know in this field usually do one or the other, which is why this job has been a perfect fit for me. I’ve always had a hard time deciding between writing and developing recipes, and this way I get to do both.
My days vary depending on which stage we are in with our current issue, but about 50% of my time is devoted to researching, developing, and testing recipes while the other 50% is divided between writing, editing, and running our social media sites. Additionally, in my free time I run my own personal food blog, Zestful Kitchen, where I create, photograph, and share seasonal recipes.
Aside from being able to develop recipes and write, I love that each and every day I continue to learn and grow professionally. The great thing about cooking and developing recipes is that there are no right answers, just opportunities to experiment and break the mold. I’m also very lucky to be surrounded by coworkers who have been in the industry for a while and have incredible knowledge to pass along.
The most important thing for current students to do is to get involved. Sign up for clubs that relate to your major, and some that simply peak your interest. Get involved with Homecoming activities, student government, intramural sports, or the Greek community. Just get involved.
In my opinion, campus involvement is just as important as attending class. These types of experiences teach you about the real world, how to encourage and work with people, how to manage your time and stay organized, and how to network and make meaningful connections. Take advantage of the incredible opportunities a 4-year college has to offer, after all, it’s what you pay for.
Favorite ISU class
My favorite ISU class was Food Product Development. In this course students have the ability to apply everything they’ve learned during the past three years to a semester-long project that mimics a professional job environment. It also helps that the professors who teach this course are some of the best food science and food packaging professors in the nation.