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Interview with Julianne Feder (Culinary Arts’13)

ICC alumna Julianne Feder has a rather unusual and diverse culinary background. Her goal is to learn every aspect of the food world (in her true nerdy way), and so she’s done sales and marketing for a small Italian specialty foods importer, worked on a farm in Tuscany, helped scout companies for a food start-up accelerator, went to culinary school, and worked in some of New York’s best kitchens before becoming a private chef. Julianne is now a food writer, a private chef, and she runs the marketing for a restaurant group.

– What did you do before attending ICC?

I worked in agriturismo in Tuscany (we raised gorgeous pigs and made salumi) and before that I did sales and marketing for a specialty Italian food importer, selling truffles, aged balsamic vinegars and more. It was a lot of fun and I even went on a truffle hunt!

– Describe a day in your life.

I wear a lot of hats these days. I am the Director of Marketing at Tarallucci e Vino, I write regularly for Thrillist for the Food and Drinks Section, and I still work as a private chef on the weekends. So, the average day could be organizing and food styling a photoshoot for the restaurant, coming home to brainstorm recipes to develop or topics to research for a new Thrillist article and then coordinating with a client about an upcoming dinner party. It’s a lot of juggling!

julianne feder gastronerd culinary school

– How did you come up with the idea behind The GastroNerd?

I am a huge food nerd. I have always found the stories, etymology and histories behind ingredients and dishes fascinating, and felt that learning about them helped inform my cooking. The GastroNerd is my way of sharing that passion. Think of me kind of like a new wave of Alton Brown (I say humbly…).

– What would you tell someone who wants to be a private chef?

Get some real restaurant experience under your belt first. It will really up your private chef game. Be prepared to compromise a lot and go with the flow; remember you are there to serve your client first and foremost. Your clients will often make very specific requests or make last minute changes to your menu and event. You have to be very organized and independent. There is no one telling you what to do. You are on your own!

– What’s next for you?

I love my job(s) and I am excited to grow with them. Our restaurant group Tarallucci e Vino will be opening its 5th location soon and we can’t wait! I also will be writing more regularly for Thrillist and heading up more recipe development for them. I was also recently on the FoodNetwork (watch here). Hopefully I’ll be doing more with them and more general video content too!

Keep Up with Julianne:

The Gastronerd // YouTube