Sophie Mendes van Delft's guest appearances

Sophie Mendes van Delft

My Food Job Rocks!

Ben Chapman

John Mackey

Jessica Gavin

Paul Shapiro

Harold McGee

George Lucas

Joe Heitzeberg

Daniel Scharff

Arvind Gupta

Jeremy Smith

James Richardson

Will Holsworth

Roger Berkowitz

Ali Bouzari

Keith Harris

OwlTail

Sophie Mendes van Delft is a world traveler and has lived in France, the United States, and now, Canada. She’s explored all walks of life trying to find what makes her passionate and what makes work enjoyable and ended up finding her place marketing in the food industry, where she absolutely loved how passionate the people are there. In this episode, we go into detail on social media, and the power of community, and talk a bit about the emerging Generation Z. We also talk about the really fiery hot Canadian trends in the food industry such as local food. But perhaps the most important part of the interview is the confirmation that the food industry is full of passionate individuals and that everyone, no matter if you’re a scientist, a chef, or a marketer, you’re welcomed here.  Sponsor - BAKERpedia   This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business.   *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks  Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I create content and community and you can’t have one without the other What comes first, content or community?: I think content, but Sophie thinks community. The Wolfman, a chef in Canada How do you distribute content?: We have two platforms. A blog and a magazine with a different audience Restaurants Canada – Teach Industry Menu Mag – Inspires industry All social media has a different platform. For Restaurants Canada, advocacy is important so  Twitter is the best Foodservice and Food Industry focuses on Instagram because it’s a very visual profile What do you like best about your job: I get to meet so many passionate people George Brown in the Ontario Region. We had a bunch United States students and they asked for advice. Someone said that in the food industry, it’s ok to change paths Describe the steps it took to get to where you are today?:I went to medical school first, and hated it. Then I went to business school and hated it. I loved food in Ontario and wanted to get into the industry but didn’t know how. One day, a lady saw that I was upset and said “just do marketing for food companies” We eat food more than we talk about it Soft skills that are important in the industry: Empathy Technical tools: The platforms themselves have a huge amount of tools. For example, Instagram can track every single post and who is looking and use hashtags to find things. Instagram Direct Question ability. Instagram also might allow you to book a restaurant in the future. Twitter is super dependent on the audience. RC show: Restaurants Canada Show in February Toronto is the food capital in the world. What is the food capital in the world?: New York, but perhaps California Local food is a very important aspect in Canada. Most of the new chefs are focused on “local”, For activism, they focus beyond local Mark Brand – Uses his network and community to end world hunger #beinghungrysucks Greasy Spoon Dinners- a way to raise money to go to places to build ways for people to get jobs and eat properly Why does your food job rock?: I get to be the bridge between the physical world and digital world and connect and engage and learn and help people. Give and Take – Adam Grant -both Sophie and I recommend this book Originals – Adam Grant The biggest challenge the food industry needs to face right now?: Mental house. For food service, long hours and lots of stress. You can’t let arguments fester and management has to lead by example. Most chefs know about this culture and are trying to amend it What is something in the food industry you’d like to know more about?: I would really like to talk to students and know why they joined the industry Generation Z – Use Snapchat, Instagram, but never facebook  Musical.ly (Tik Tok) My sister is 8 years younger than me and we don’t communicate the same way. Millennials looking things up in the internet: puts up key words Generation Z: Will write questions directly to google She won’t trust the same websites I do Who inspired you to get into food?: It was an internal fire. My family was really involved in food. We would butcher animals on the kitchen floor. I loved to bake and took any opportunity to bake. What is your favorite book?: I have a ton of cookbooks. But there is one I keep going back to. Plenty and Plenty More from Yotam Ottolenghi  Favorite food: Not sure. I know I have a limit of eating cookies Adam Yee: I love smoked seabass because you get a lot of different textures and flavor that meld well. Oh, now I remember: Tartare. Had some with wild game meat  Ethiopia Tartare with ingeria Clarified Butter, Berber Spices, Tartare Do you have any advice for someone who would follow your path?: Go for it. You’ll be with very driven people, people with very interesting pasts that has influenced their positions. Their passion and enthusiasm is quite inspiring. Where can we find you for advice?: Instagram @SophieYOUPI

Sophie Mendes van Delft is a world traveler and has lived in France, the United States, and now, Canada. She’s explored all walks of life trying to find what makes her passionate and what makes work enjoyable and ended up finding her place marketing in the food industry, where she absolutely loved how passionate the people are there. In this episode, we go into detail on social media, and the power of community, and talk a bit about the emerging Generation Z. We also talk about the really fiery hot Canadian trends in the food industry such as local food. But perhaps the most important part of the interview is the confirmation that the food industry is full of passionate individuals and that everyone, no matter if you’re a scientist, a chef, or a marketer, you’re welcomed here. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. <a href="http://bakerpedia.com/" rel="noopener nofollow" target="_blank">BAKERpedia.com</a> – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit <a href="http://Patreon.com/myfoodjobrocks" rel="nofollow" target="_blank">Patreon.com/myfoodjobrocks</a> Show Notes When someone asks what you do for a living, what do you tell them in a sentence or less?: I create content and community and you can’t have one without the other What comes first, content or community?: I think content, but Sophie thinks community. <a href="http://www.cookingwiththewolfman.com/" rel="nofollow" target="_blank">The Wolfman, a chef in Canada</a> How do you distribute content?: We have two platforms. A blog and a magazine with a different audience <a href="https://www.restaurantscanada.org/" rel="nofollow" target="_blank">Restaurants Canada – Teach Industry</a> <a href="http://www.menumag.ca/" rel="nofollow" target="_blank">Menu Mag – Inspires industry</a> All social media has a different platform. For Restaurants Canada, advocacy is important so <a href="https://twitter.com/RestaurantsCA?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor" rel="nofollow" target="_blank"> Twitter</a> is the best Foodservice and Food Industry focuses on Instagram because it’s a very visual profile What do you like best about your job: I get to meet so many passionate people <a href="https://www.georgebrown.ca/" rel="nofollow" target="_blank">George Brown</a> in the Ontario Region. We had a bunch United States students and they asked for advice. Someone said that in the food industry, it’s ok to change paths Describe the steps it took to get to where you are today?:I went to medical school first, and hated it. Then I went to business school and hated it. I loved food in Ontario and wanted to get into the industry but didn’t know how. One day, a lady saw that I was upset and said “just do marketing for food companies” We eat food more than we talk about it Soft skills that are important in the industry: Empathy Technical tools: The platforms themselves have a huge amount of tools. For example, <a href="https://www.instagram.com/?hl=en" rel="nofollow" target="_blank">Instagram</a> can track every single post and who is looking and use hashtags to find things. Instagram Direct Question ability. Instagram also might allow you to book a restaurant in the future. Twitter is super dependent on the audience. RC show: <a href="https://www.rcshow.com/" rel="nofollow" target="_blank">Restaurants Canada Show in February</a> Toronto is the food capital in the world. What is the food capital in the world?: New York, but perhaps California Local food is a very important aspect in Canada. Most of the new chefs are focused on “local”, For activism, they focus beyond local <a href="http://www.markbrandinc.com/" rel="nofollow" target="_blank">Mark Brand</a> – Uses his network and community to end world hunger <a href="http://beinghungrysucks.ca/" rel="nofollow" target="_blank">#beinghungrysucks</a> <a href="https://en.wikipedia.org/wiki/Greasy_spoon" rel="nofollow" target="_blank">Greasy Spoon Dinners</a>- a way to raise money to go to places to build ways for people to get jobs and eat properly Why does your food job rock?: I get to be the bridge between the physical world and digital world and connect and engage and learn and help people. <a href="https://amzn.to/2x3r4VQ" rel="nofollow" target="_blank">Give and Take – Adam Grant</a> -both Sophie and I recommend this book <a href="https://amzn.to/2wZMIKw" rel="nofollow" target="_blank">Originals – Adam Grant</a> The biggest challenge the food industry needs to face right now?: Mental house. For food service, long hours and lots of stress. You can’t let arguments fester and management has to lead by example. Most chefs know about this culture and are trying to amend it What is something in the food industry you’d like to know more about?: I would really like to talk to students and know why they joined the industry Generation Z – Use Snapchat, Instagram, but never facebook <a href="https://www.theverge.com/2018/8/2/17644260/musically-rebrand-tiktok-bytedance-douyin" rel="nofollow" target="_blank"> Musical.ly (Tik Tok)</a> My sister is 8 years younger than me and we don’t communicate the same way. Millennials looking things up in the internet: puts up key words Generation Z: Will write questions directly to google She won’t trust the same websites I do Who inspired you to get into food?: It was an internal fire. My family was really involved in food. We would butcher animals on the kitchen floor. I loved to bake and took any opportunity to bake. What is your favorite book?: I have a ton of cookbooks. But there is one I keep going back to. <a href="https://amzn.to/2NqqM5x" rel="nofollow" target="_blank">Plenty and Plenty More from Yotam Ottolenghi </a> Favorite food: Not sure. I know I have a limit of eating cookies Adam Yee: I love smoked seabass because you get a lot of different textures and flavor that meld well. Oh, now I remember: Tartare. Had some with wild game meat <a href="https://www.tastingtable.com/cook/recipes/beef-kitfo-recipe-steak-tartare-ethiopian-recipes-marcus-samuelsson-streetbird-nyc" rel="nofollow" target="_blank"> Ethiopia Tartare with ingeria</a> Clarified Butter, Berber Spices, Tartare Do you have any advice for someone who would follow your path?: Go for it. You’ll be with very driven people, people with very interesting pasts that has influenced their positions. Their passion and enthusiasm is quite inspiring. Where can we find you for advice?: Instagram <a href="https://www.instagram.com/sophieyoupi/" rel="nofollow" target="_blank">@SophieYOUPI</a>

Ep. 137 - Capturing Culinary Passion Using Social Media and Content Marketing with Sophie Mendes van Delft, Content Marketing Specialist at Restaurant’s Canada