.ChefElleSimone's advice for anyone who wants her job: “I’d love to mentor you so that you can do it right! I don’t want to be doing anything forever, but I do want the best of the best to take over when I’m done.”
. I’m one of two resident food stylists. In this role, I style food for all of our media outlets . Additionally, I am a test cook on. Both shows air on PBS & Create TV.I was already cooking in restaurants before I enrolled in culinary school, so I think I wanted, or planned, to work in a restaurant when I started my career. At that time, I didn’t even know that food media was a career genre.
Yes, student loan debt is just a burden that if not well managed can be problematic. I would love to travel the world and cook like my peers, but I have to be grounded with a steady job to pay off student loans.My first job was at 16 years old at Olga’s Kitchen in Detroit. I was a server. It involved very standard tasks: taking orders, menu knowledge, and opening/closing tasks. The usual. I loved food and restaurants even back then.
I think that coming to ATK was a turning point in my career. I had absolutely zero desire to be on TV, so the organic way that I ended up doing this work was so perfect. If I would’ve known fully what I was getting into, I don’t know that I would’ve consciously chosen it. It really took my career to the next level.I think the thing that makes me so marketable in my field is that there isn’t any type of food work that Idone. I have a pretty well-rounded career and that’s rare.
. It was my first effort at styling beverages; I was able to style 90 percent of the book and it came out beautifully. It’sThe organization that I’ve founded,
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