What do Chowhounds do for a living (besides eat of course)? [old]

Question

So this has interested me for a while. What do chowhounds do for a living and do the hounds in general have a higher median income than the average working individual across the country? Or do we just really like to eat and would rather not buy other gadgets (such as a new car, nicer digs, better entertainment center, etc) and just spend our not necessarily disposable income on restaurants, cafes, bars, farmer's markets goods, etc?

Answer

O.K, I'll bite. My husb and I are both medical docs. However, I've gotta admit that I started being a CH when I was poor and in medical school, barely making the rent

Answer

I'm on a budget and cannot afford to spend $100 or more on a meal out right now. I'm self-employed, so it comes and goes in waves. However, I am almost always hesitant to spend big bucks on one meal and will instead go out for more reasonably priced meals ($12-20 entrees) more often.

Answer

I've wondered about this also.
I'm retired military. My military life exposed me to a lot of different cultures and foods.
Owned a small rest (Korean) for 13 years after my mil retirement, and am now retired again.

Answer

This will be interesting. Will it be allowed?

Agricultural and ecological anthropologist in international ag research center working on from climate change, the Amazon Basin, and environmental policy; to the impacts of "fair trade", "organic", "specialty" trade on coffee producers. As many may have guessed, was a rice scientist in Asia for many years previously.

Answer

I'm a nurse manager for a General Surgeon.

I would spend my last $10 on an exotic ingredient that I never heard of and have no idea how to prepare, just because I could...

Answer

Cool subject! So far everyone has very interesting jobs. I didn't have one 'till today so, very budget as I have been living on student loans for the last couple of years. SO and I have been really struggling and now w/ this great new opp, I'm hoping to be able to join in on some of these food adventures. LOVE good food and L.A. sure has it's good food places. Would always spend my extra coins buying something edible rather than clothes, shoes or a toy. New work:Therapeutic Recreation for Alzheimers patients. YEAH! Finally.

Answer

I'm Director of Software Development at a local SF firm. Have worked in software since the mid 80's. 

Basically, I want it *all* ! Great food, great beer, great coffee, five days a week hitting the weights at the gym, riding my bicycle up the hills of San Francisco, backpacking, eye candy of all sorts (from Crater Lake to the Tetons to artwork to *women*), etc., etc.

Answer

Fun topic! I'm a college professor of physics and astronomy.

Answer

Lawyer, husband in law school. Started posting on chowhound back when I was a poor starving law student (but living in the middle of the glories of Greenwich Village).

Answer

I'm a housewife/artist/cook who has been taking care of my husband(medical field) for the last two years multiple surgeries. I love food, eat or cook, since I was a little kid, my mom always cooked and baked. I strayed from her food to experiment on everything else. My hubby and I love to eat, and will try almost anything, from dives to the nicest restaurants. When we travel we prefer wandering neighborhoods to check out the food and see what's out there.

Answer

I'm in medical ethics (research right now, in the past teaching) and my wife is pursuing her doctorate in nursing research. Oh yeah, I'm also "doing" my doctorate in education (doing implied, well, doing rather than just focusing on my job at the moment).

We're exploring SF which is new to us...we're equally impressed and dissapointed in the food out here. Though we've had a good run of late, so we may be leaning more toward impressed.

Answer

I was an asset manager for well-to-do families for 20 years, then a project manager for the U.S. Department of State in Mexico, then City Manager of a small western city. I eat everything except lima beans and calves liver.

Answer

In his heyday, my father was the executive chef at the Sheraton Hartford (now a Hilton, I believe) in Connecticut during the late 70s and early 80s. He really had fun with it -- prepared meals for Ford and Reagan when they were in town; won gold at the Pan Am Culinary games in New Orleans; appeared on TV for local CT morning-show cooking segments. He even was the chef pictured holding a platter of lobster on those bookmarks you'd find (and use and take home) in your room at Sheratons across the world.

Yet I knew from the beginning that my living would be dominated not necessarily by mother sauces, but by newsprint. My folks said when I was 3 I was already folding up papers and scribbling gibberish headlines and stories and drawing stick-figure pictures in newspaper form. I majored in journalism in college and have been an editor going on 15 years.

Starting when I was 13, I made my summer cash in the kitchen, first by scrubbing pots. By the time I was 21 I was working the line in a busy kitchen at a prominent hotel in Central Jersey -- with no formal training. Obviously, I had picked up quite a bit from Dad. Food and prep, as you would guess, have always made me feel comfortable. Theraputic is the term I use.

When I began dating the girl who'd become my wife, she hadn't experienced artichokes or asparagus or sushi or most of the wonderful things we Hounds wax poetic about daily on this site. She wanted to hide the first time her folks plopped down a canned DAK ham in front of me on their Easter table. (As you'd expect, canned ham will always own a special place in my heart. Not that I'd ever eat it again, of course ...) We were 22 when we took our first vacation to Cape Cod, and it was on MV when I ordered her first lobster roll. She never looked back. Within a year she was in charge of the public relations side of NYC's Waldorf=Astoria, getting acquainted with that circle's culinary talents and delights. 15 years later, she can carry a knife and fork out there with any "foodie" I've ever met.

I'd say we have an above-average combined median income. We've dined at some of the best restaurants in the country. We also indulge in our share of horribly guilty pleasures. (I'd like to give a shout-out to my peeps at Red Lobster ...) And like many parents, we often are simply too tired to cook. We have twin preschoolers -- one will try anything: pate, crablegs, sushi; the other says he wants to be a chef, or "a cooker," yet he is one of the pickiest eaters I've ever met.

I was introduced to Chowhound.com about 6 or 7 years ago by a coworker at a newspaper, who like me, is someone who enjoys a good meal and is often inspired to talk or write about it. And I've never looked back.

Answer

I edit trivia questions in a suburban office park. It is a food wasteland out there with zero opportunity for travel, so luckily I am home with the toddler a few days a week, too (playgroup captain!). My disposable income is teeny tiny, so I go for cheap eats or cook at home.

Answer

I'm an attorney who moonlights training amateur ultimate fighters

Answer

Well so far it looks like Chowhounds then to be well educated and highly intelligent. I remember when I first looked up CH and was amazed and happy about all the literate responses about food. Plus no one was posting in IM speak, uggh!

Me: dentist in Oceanside, CA. Hubby is dentist in Las Vegas, no kids yet so we commute back and forth between our 2 houses. I grew up in Los Gatos and was spoiled by having great markets near by. I went to college in the Napa Valley and Sacramento. So it was a huge shock was when I was in dental school at Loma Linda University ( which is located in the arm pit of So Cal) and went to the local market for some Brie and all they had was YELLOW and WHITE cheese. I was really sad until I found the trader joes in redlands which saved me for 4 years.

Answer

I'm in the business, as they say. I've been working for various restaurants since 1994, mostly as a server, but also as a bartender. I have never worked "fine dining", but my ethics are the same. Currently, I am at a lovely, cute, adorable cafe with fantastic food, in a tiny town in Western Mass. i couldn't imagine a better life. The only downside is that I don't get to eat out very often, but I do cook up a storm on my days off. I definitely pay more money on food than anything else in my budget.

Answer

I am currently in school!! Studying Business Finance and Hospitality!! Aspirations to be Event Planner. I also work in the restaurant industry. I started in restaurants about 6 years ago and have moved up from casual chains to night clubs, to fine dining, I now work at a restaurant which is frequently discussed on CH and LOVE IT!! I don't have a big budget to go out but would rather save and go out once a month to something GREAT!!! I love to cook and experiment with new ideas/techniques.

Answer

I'm a college history professor (Latin American history) in the Pacific Northwest. Happiest when I find cheap, yet delicious surprises, but will occasionally indulge in the high end, out of this world feast - although, to be honest, the best food I have ever eaten has been off street and market stands in Mexico, and a hole in the wall bistro in Paris.

I do consider myself better at baking than cooking - but have promised myself that this summer I will spend more time on the latter (especially Mexican cuisine - I have a three week "working" vacation in Mexico City scheduled in July, so I hope that will jump start me). Fun thread!

Answer

I teach English as a Second Language. I love food and think about it way to much. I'm already thinking about what I'm going to eat tomorrow. :)

Answer

I've often wondered this about some of my fellow CH's...

I'm a graduating senior at UC Davis, just finishing up a pre-law, political science and sociology double major and am admin at a small real estate firm. I will be applying to law school in the fall.

I've said this before but if it wasn't for my friends working in a lot of the restaurants mentioned on this site and Costco's 10 hearts of romaine in a bag for $2.99, my weekend eating-out habits would have sent me into debt long ago.

Answer

My S/O designs optics for planetary space craft, I'm a freelance technical writer/editor (for income) and also do grant/proposal writing for non-profits (volunteer). I'm also active in small mammal rescue, rehab, and release (native wildlife) or fostering (adoptable non-native companion animals).

We both love to eat, and could afford to eat "fancy" but for the animals - caring for them is expensive (so far this month I'm out over $1000 in vet bills - but they're worth it, for the latest arrivals will survive and will be released to lead full, productive lives in the wild). I find myself feeling guilty if we go out for a pricey meal - I'm always thinking "with what we just spent for dinner, a shelter animal could have been spayed/neutered" or "maybe we should have put that money into the emergency funds account for the next crisis."

But my S/O points out that sometimes a nice meal out is rejuvenating and gives us some pleasure and joy that helps us keep mentally and emotionally balanced.

In general we eat at home five days/nights a week, go out one night, and get take-out another night (during orphaned baby season, though, it's a lot more take-out) - thankfully we live in a place with many delicious (and not pricey!) dining options, as well as excellent ethnic groceries and farmer's markets.

We're living a very good life.

Answer

I am an educator now working as a registered Maine guide( a full day kayak paddle tomorrow around 1/2 of Mount Desert Island and do a weekly world music show on a local radio station. My wife works in special ed.. I grew up with a strong Russian food cultural heritage, went to college in the Pennsylvania Dutch area of Pa. Sstudied in the former Soviet Union. Fell into teaching in New Mexico(got my master's on 100 lb of pinto beans and 4 bushels of chiles). Worked at schools in Norway, Finland and Bolivia. In our marriage, I do all the cooking and cook for clients on 3 day kayak trips on the Maine Island Trail. With one son out of college and teaching in S. Korea and 4 more in college next autumn, not a lot of dining out. We do, however, still manage to visit some of our favorite local restaurants. On the 500 mi. drive to visit my mom and on visits to our kids in college(5 different states of course), we turn the drives into CH adventures. One son is a chef in Las Vegas and will soon move to Costa Rica. Another is in Austin,Tx.(Yum!) and one about to start in Northhampton, Mass. So we have lots of opportunities for food exploration. Gracias a la vida.

Answer

Sales Account Exec for an ice cream company, ben in the retail(grocery) food business in one way or another since 1966. One of those who while eating lunch is planning where to eat dinner. Love to cook, and love to experiment, and love to travel

Answer

I am the compliance manager for a mid-sized Islamic finance mortgage organization, though I am not muslim as one can figure out from my absolute undying love of cochon du lait.

Answer

I manage an HVAC company. My Dh is a CPA specializing in business valuation and his income is the reason for our lifestyle (which we are very blessed with at this season of life). My measily $$$$ are basically fun money for me.

Answer

Programmer! Love it. Only a baby chowhound... since I'm sadly a not-very-well-paid programmer.

Answer

I'm a patent agent and lucky enough to travel often to the San Francisco Bay Area and eat in the wonderful restaurants there at my employer's expense. Fifty dollars is the understood limit, so once or twice per business trip I'll put $48.50 or so on the corporate card and pay the balance in my own cash.

At home, and dining out around our home (Raleigh/Durham/Chapel Hill NC), we tell ourselves and our sons "We eat better than most people." However, several families we know spend much more on American prepared/processsed foods or Whole Foods, yet we still eat much better than they do. Our 16 year old understands nutrition, obtaining fresh quality ingredients and preparing them with love and care, and moaning with joy as we eat. The 12 year old is happy with Crunchy Sugar Bombs cereal and Hamburger Helper, but we're working with him.

Answer

Hmmm, how far back to go... I have a grad degree in math, have been a financial/business analyst, budget analyst, marketing product manager, taught math at a little college and am now a group fitness instructor and personal trainer. I do a lot of volunteer fundraising and other projects that I could be paid for but prefer the flexibility of not. I'm sure I'll hit a few more careers before I retire (on my list is to go to bartending school and pastry school). What do I do for a living? I get to play.;-)

Answer

Executive Chef for a large university. All things food has been my singular passion since birth. Most all of our travels revolve around what and where to eat.

Answer

I'm an acupuncturist/herbalist and nutrition counselor. My husband does the finances for a private equity firm. It's a start-up company which means no salary for him. But he gets to do a lot of fine dining for business (lucky him).

We don't own a car. We don't have the latest in electronics, but it suits us just fine. My husband has kept his ancient 19" TV from grad school, although we're getting a plasma pretty soon. Our bed is a futon he's had from grad school as well. We don't have kids (yet). I'm sure kids can be a moneysucker.

We are not rolling in money, but don't believe in skimping on food (especially for organic, wild fish, etc. -- guess that's coming more from my end). In a lot of countries in the world, people spend up to 1/2 their income on food (not including eating out). I cook most of the time as it's healthier. Yet I believe in moderation and eat things such as foie gras out at times because that makes me happy. Life is too short to be a slave to health.

Answer

I'm an office manager for a home care agency. Our families think my husband and I are completely nuts because we drive beat-up cars, don't have cell phones, no computer at home, no plans to save up for a gigantic house but we spend as much $$ as possible on food. I say I'd get all those things.....if they were edible...and delicious.

Answer

Love reading all these!
I'm an Events & Conference manager and that puts me in the lucky position of eating in great places without always having to pick up the tab myself!

My husband is a lawyer and we do love going out for dinner and tasting different cuisines; we try it all, the cheaper local Vietnamese on the corner and also enjoy making the odd splurge on some "Gordon Ramsay" dining. 

We love to travel and have tasted some great food on our travels. 

Also a bit of a home chef, come from a single parent home ands so mom was too busy working and wasn't around to cook (she's rubbish at it anyway), so me and my sister started experimenting and truying things from my moms old cookbooks. We both have become foodies and fabulous cake bakers!

Answer

I'm an attorney - solo practioner - and my husband sells rice - right now mostly to Iraq. I used to work in emerging markets asset management before switching careers about seven years ago. We do spend a lot of money eating out, buying high quality ingredients, wine, etc. - our car is about 14 years old now, we don't spend much on clothes, electronics etc. Our latest non-food splurge was our dog - and the accompanying expenses! I've loved to cook since I was a child - my first creation was coined "Mellie's Meat Pie", which as I recall was a ground beef concoction with a bisquick topping. Really got into it when I moved to NYC, lived in the Village, met my now husband who loves food and had more exposure to different foods/cuisines than I had until then, though I grew up living first in Thailand, and then in several countries in Europe. Our weekends seem to center around where we are going to eat and what I am going to cook!

My husband travels a great deal for work and I "make" him go to local markets to buy spices, etc. for me. He also often has to entertain clients - or is entertained by them - so we get to go to a lot of great restaurants in Manhattan.

Answer

Stay at home Mom with budding chowhound on my hip (he asks at age two for specific types of cheese and pasta - favorites are rigatoni and kashkaval). I used to work in politics. On one income we no longer eat out much but we try to make up for it with good home cooking!

Answer

Right now I am a Traffic Manager, but have a background in purchasing, and warehouse distribution. No college degree, but I have worked hard, and attended the school of hard knocks to get where I am.

I also have a background in cooking, I worked in the restaurant industry for 10 years as a catering cook, line cook, and restaurant manager. 

I make a decent living, have a wife that works full time, and we have a 7 month old baby girl. We have a new house, and a new truck, but also enjoy eating out, and cooking as our hobbies. We count ourselves as being blessed with good jobs, and a family, we are also lucky to live outside of Chicago, (besides than the 9 months of crappy weather) one of the best dining cities in the country.

Answer

My family's motto is "Are you eating enough? You're not eating enough," so good food has always been in my blood.

I work for an archaeology non-profit and am working on a degree in archives management. I stumbled across CH one day a few months after I got out of college, and I haven't looked back since. So, add those all together, and there's not much money there... but I make sure exciting food is always on the table.

Answer

Career changing. I used to be a ski patroller and museum interpreter. Now I'm looking for an actuarial position. Don't they all go together?

Answer

I'm an art cataloger at a museum, so little disposable income. But I'm lucky enough to live in New Orleans so what I do have goes to great restaurant meals and nice fresh seafood for cooking at home.

Answer

I'm the office manager for our (Mr CF and I) financial planning practice. Previously my husband was a VP in a large insurance company and when he decided he'd had enough of that - we bought our own practice. Our time is our own now - wooo hooo! I went to art school and recently started painting again.

I've come a very long way in what I'll eat. When we married I didn't know how to cook, didn't know that fried chicken was a golden brown crispy wonder and that gravy wasn't thick, dark and greasy... my mother wasn't into cooking and we didn't go out. A treat for me was 4 saltine crackers with 4 squares of Kraft cheese. When we had children I realised I was going to have to feed them (surprise!) and I wasn't going to feed them the way I had eaten as a child. So I went on a mission and learned how to cook, and my boys have enjoyed the fruits of that labor! I've enjoyed it so much.

Since we do travel for business, I always research the area and look for great places to eat. Chowhound has been a revelation, there is so much information not just on restaurants but also on what to do with that crazy thing I picked up at the Farmers Market on Saturday, or what wine goes with it. I like that everyone will write about everyplace, not just the "fine" dining but about the cheap local taco truck. I love it! 

What a fun post this is!

Answer

Thanks for asking this interesting questions, kevin! I am a Mom, first and foremost, and I also have a Ph.D. and I teach full time as a member of a University faculty. As an Armenian, food has always been a huge focus of my life (other "hye" hounds out there will know what I mean...). My husband is in medicine. We work hard taking care of our child and in our jobs. We spend much time thinking about and planning what we will eat next, and going to the grocery, prepping, and cooking. We listen to great muisic a lot (my husband has a great stereo system and an enormous collection of vinyl records) while we cook and eat. We have friends over to eat with us. Our young child loves good food, too, well beyond mac and cheese and pbj (smoked salmon, ikura, muscles, and lots of other great stuff). We love great food and fine restaurants, but HATE food snobbery--there IS line between having a good food aesthetic and using it to alienate others, which happens too much, I think. But because we like food so much we like fine dining, and fine dining is expensive and when people spend lots of $$ there is great risk of snobbery. When we do dine at expensive places, we go for the substance versus the form (Fore Street Restaurant here in Portland, ME embodies this for me). My husband, for instance, hates going to restaurants that serve extremely small portions on large plates for big bucks consisting of foods/flavors that don't really belong together but are paired because they are novel, and embellished with ornamental fanfare to cover the fact that it is just not enough food. We are not poor but we are not at all in the position to spend $$ without thought (we still pay mighty large student loans and have accrued other major debts due to our work-in-progress home). Frankly,if I were in the position of not having to think about what I spend, it wouldn't make my eating any better than it is now, and I would use the $$ to help others who need it before spending $3,000 on a meal in Paris (noted above by someone referring to something they read elsewhere--how self-indulgently disgusting is THAT). I think food should bring people together and not create hierarchies between those who have and those who don't.

Answer

Typical Corporate Senior Staff Weenie. High enough on the ladder to be paid well and have $100 meals as frequently as I like, low enough on the ladder to still have the time to do it.

I grew up lucky to have parents that always made us eat off the beaten path. If there's a sign with "food this way" spray-painted on a piece of plywood with an arrow pointed down a dirt road, I've been taught to follow it!

Answer

This is a great fun post even though it is a bit unnerving to be in such lofty company.
I was a single mother of four and for some 20+ years worked for wholesale food companies during the day and fine dining restaurants in the evening to put 4 kids thru college. whew. Lucky for me to live in Los Angeles where any kind of food was available and most of it great. But what fun I had and such adventures in food. I worked for a Japanese grocer who had a great respect for heritage foods and also designer veggies and exotic fruits. He was amazed that I tried EVERYTHING and actually loved most of it. In the restaurant industry I worked for Swiss/Germans and was that a revelation! I've done a fair bit of traveling and was thankful I could read menus in most of the foreign countries. I lived in New Mexico as a youngster and developed a lifelong craving for NM chile and passed it on to my children. My parents lived in coastal Mexico for 20 years and the visits there added to our enjoyment, especially fresh seafood and more chiles! I'm a fair cook when the mood strikes me and I've been told never to cook when I'm NOT in the mood! I love fine dining, street food, organic food, pub food, and eating at the homes of my friends. I don't live to eat but appreciate all the great things I've been able to enjoy. And I'm loving reading this thread.

Answer

Solution Director for an IT Consulting firm.... it involves a bit of biz dev, sales & pre-sales consulting....the funny thing is that I make a lot more money than my previous job (Director of Finance & Accounting at a juice company)... but I now generally hate spending a lot of money on meals, ingredients & wine etc.... and am refocused on value. I don't care to find the best bottle of wine I could possibly afford.... I prefer the challenge of finding the best < $10 bottle of wine that will match a certain meal etc.,

Growing up poor.... fine dining & being a connoiseur of wines, cognac's etc., had a great appeal to me.... then one day I realized the absurdity of it all.... its just another leg in the rat race for the ever increasing price tab of things... in the meantime people around the world starve.

Another thing is now that I have a generous expense account.... I eat at more "fine" restaurants than I can count and I can be very analtyical about each meal because its not my money on the line.... I don't have to like it. So I am finding that big name chefs & restaurants really don't mean much most of the time... and there is so much uniformity and not much true creativity.

Answer

What a gread thread..

In the past three years I have been a restaurant manager, attorney and jewelry designer (I am just an attorney and jewelry designer now). I'm not the kind of attorney with the generous expense account and lavish lunches, although I do love to frequently take advantage of NYC restaurants and street carts on my own. I've chosen to forego an apartment in Manhattan, (for more affordable and equally chowworthy Queens), most tech gadgets and toys, and taxis just so I can afford my occasional splurges. Thank god I love to cook, otherwise I'd truly be broke!

Answer

Let's see, I have a BS in Biology. I work for a paint company in their QC/R&D department and I'm on my way to being a Chemist. A biologist who is a chemist...ah, whatever.
I used to work in Production/QC of DNA/RNA products, sticking my hands daily into some nasty things, but a similar job was hard to find when I moved to Texas, so paint it was.
Mr. B is a piano player at the local brothel. ;-)
We have cats, no children and no plans for them. Mr. B has a son from a previous marriage, who is in college and is a great kid.
I've worked in some sort of science or production field for most of my career, but I have also been a waitress at an upscale cafe, which I really enjoyed. My aunt and uncle own a restaurant (pizza, breakfast, sandwiches, Middle Eastern foods) back in the Philly suburbs.
My love of food came from both of my parents and pretty much all of my extended family. Mom and dad both love to cook and eat. Mom taught me how to cook from a small child, and now says that I surpass her in talent. I'm not so sure about that, but I hold my own.

Answer

Being fortunate enough to be born Italian in Brooklyn, NY, to a Dad who was a Master Butcher and a Mom whose favorite expression was "sit, Ill fix you something to eat", I became a foodie at an early age...*S*...tried to continue into Dads business until I cut my fingers too many times, so finished college and became a Sales Exec.in the IT World. Trived on business lunches and dinners..what a life *S*, so took food etiquette and wine courses to sell better at meals.

but all we did at home was talk about food, ...now I enjoy reading and posting about my favorite subject...FOOD...

Answer

Great topic! I'm a university professor (Business) and my SO is a policy analyst for a lobbying firm. We divide our time between DC and Ohio. I grew up in New Orleans with a mom who is a FABULOUS cook (still is, though sadly, she doesn't have the energy for it much anymore) and who could stretch a food dollar in amazing ways. So we always had great eats, and we always were taught to appreciate cheap eats as well as the (then) occasional splurge. I think DC is a compelling restaurant city, with such a ariety of price-points and cuisine that anyone could be happy eating there. I urge anyone who has not visited New Orleans since Katrina to GO! The people there want and need your business, and the food is as lovely as always. Go to Mandina's on Canal. Wait in line. You won't be sorry.

Answer

I totally feel for those on a budget - for almost 30 years, I would frequently have to roll pennies just to make sure I had milk in the house. During that time, I worked lots of jobs including catering, wineries, and as a freelance food & wine writer as well as a restaurant reviewer (how best to be able to eat well?)

18 months ago I and a new partner started an ISP business. I act as CFO and for the first time in my life, I have not had to work within the constraints of a budget. I have been able now to travel extensively and eat extremely well around the globe and within my own city of San Francisco.

Answer

I'm newish to CH but that won't stop me from diving in and talking! I live in the central valley of California, in the raisin capital of the world. I retired from PC desktop support (seven years of telling people which end of a floppy disk to insert into the drive burned me out) and am now a freelance writer--my dream job. Between paid gigs I write spec screenplays, essays, am working on a novel, I write a bit of poetry on the side (no dribbly free verse, thankseverso), and my wife works in special ed administration so we have a steady paycheck. (There, now don't you want to be a writer, too? Rejection and crisis as a way of life!) I cook both to satisfy an inner itch and to express my love for people in a physical manner. If I care about you, I'll cook for you.

My mom was a home ec teacher and a great cook, Queen of Cookbooks and Recipe Cards. She taught me the importance of Julia Child, flavor balance, taste, color, nutrition, altho I didn't start cooking for myself beyond survival mode until I was out of college. All my sibs are good cooks; my sister has published a cookbook, my brother was caterer, the other two are proficient home cooks. I worked as a private cook for a year (traded cooking for rent) and have inherited my mom's addiction to cookbooks and recipe collecting. I'm continually tempted to open a restaurant until I remember I'm crap at business and repetition bores me, thus I am excused from successful restaurateurship. 

I love cooking because it's not only technical, but also artistic and multi-layered--so many things going on at one time. I love trying new recipes, and now I am on a low sodium diet, cooking and eating out have become more challenging, which is a good thing. 

I'll eat most anything except okra (yes, I've had it prepared every way and IMO it's boogers from the nose of the Evil One) and anything with tentacles still attached. (I *still* remember that ferocious giant squid in the original "20,000 Leagues Under the Sea" movie.)

Answer

I'm a media planner/buyer for a publishing house. i love when I get to work on cookbooks (which isn't often enough). i love working in manhattan and i love trying new places here. as far as i'm concerned- nyc is where it's at. both my husband and I are foodies. we love love love to go out to eat. and we love to cook. we really only splurge when we go on vacation. I couldn't imagine spending that kind of money on a daily dinner (by splurge I mean $200+ on dinner for the two of us). But oh it's so much fun!!!

Answer

I'm a human rights advocate/activist. I had to settle for doing it on a volunteer basis as it's difficult to find a job outside a large, coastal city. We've moved from Los Angeles to Leavenworth, Kansas (for the past 10 months) and are now moving to up, up, upstate New York. I really miss the access I had to all different kinds of great food in Los Angeles.

Answer

My husband and I are both in the IT field - he's a tester, I'm a tech writer (with a degree in archaeology - figure that out!)
Neither of us grew up in "chow" type families, but have experimented together and travelled some, and we've expanded our tastes considerably! Because we're on Weight Watchers we've had to rein in our eating out/take out habit, but we are having fun experimenting with new low-points recipes. 

Great topic!

Answer

Great topic! I grew up in a higher-than-average-income household, which is what initially exposed me to great and varied food, and for a short time I had an actual job and was able to go out and explore food scenes myself... but now I am a medical student, so I'm about 100,000 in debt. But the amazing thing about being in medical school in America these days is that you can get the government and private lenders to loan you basically however much money you can spend (ok, it's as much as I can spend, I'm sure there's someone out there who doesn't think it's enough).

As far as Kevin's follow-up question -- I definitely spend any extra time and money I find on food and travel -- I drive an Elantra (I guess it could be worse), own an old-school 13" TV with a (gasp) built-in VCR, I share a house with *7* other students, that came fully-furnished and we've settled for keeping the furniture that's older than us, and I don't own any gadgets (no ipod!) other than what is required for med students (ok, I do have a ridiculously fancy PDA, but it's so that I can look up drug and diagnosis information for my patients on the wards). My kitchen looks like it belongs in another apartment -- I own two espresso machines, an ice cream maker, a waffle press, we have multiple blenders and food processors and a wok and a pantry full of curries and peppers and salts and pastes and wine that we've had to travel to find. So in my case, I would say my spending is shifted distinctly towards food.

Answer

I'm a television producer in Los Angeles. For the majority of the country I guess you could say I have a higher income. But expenses in LA mean I'm solidly middle class. I splurge (or am splurged for) on good meals often. But good meals could mean a $100 dinner at a top spot or a $15 dim sum brunch in Monterey Park. Or even a shopping spree at Surfas.

Answer

I'm an attorney and used to be a registered nurse. My love of food comes from my mother's side of the family from rural Maine- all great cooks, and my father's side of the family from Poland, who were wonderful cooks. Greek food became my favorite when I was dating my husband and spent all my waking hours experimenting with greek food so that i could find my way into his heart through his stomach. It worked!

Answer

I'm a fundraiser for a Canadian University - which means my salary is low (although like many others have mentioned, I do have a cheese budget!)

The one advantage of fundraising is that you have to meet with very, very wealthy people who often end up taking you to very, very nice restaurants to negotiate their gifts... and then they pick up the tab for the food!

Answer

College Football Coach. Started taking an interest in food/cooking when my wife (before she was my wife) was dating a chef. I thought it was cool he could whip up meals for her and her friend. So I stole his skills (somewhat) and his girl. haha

Answer

I own an automotive battery distribution company. I do business here in the states and also internationally (how did I get here???). No degree, blew a baseball scholorship at Cal Poly Pomona. I'm not the brightest light on the family tree, I leave that to my brothers; one in the movie business and one a published author and food critic in the PNW.

On my third business at the ripe old age of 38 and looking at the possibility of early retirement.

Socal has been good to me but want out after I retire.

Food is now a passion, after growing up poor on Gov't cheese and powdered milk I often wonder how I came to enjoy it so much. I both eat out and cook well at home. I study cuisines until perfect a dish, then move on to the next one.

I guess you might say I'm slightly type A. ;)

Answer

This is SOOO cool! I think we need to have a CH festival and instead of our real names we can wear little tacky nametags with out handles on them. Food and libation would be the focus and then we can all socialize.

I'd party with you all any day.

Answer

This is fascinating! and intimidating - but what wonderful dinner party conversation this group would have! I don't post much, but, just for the grand catalogue of professions sake - I am an opera singer. (sounds far more glamourous than it is ! no $3000 meals here...)

Answer

I'm a PhD research scientist who took out a loan in graduate school in order to be able to eat, drink, and be merry. Just now paying it off, but being able to get out and enjoy good food and be in the the company of sane, non-sciencey people? Priceless.

Answer

Christ, what haven't I done for a living? Dishwasher, cook, pipe layer, fisherman, musician, industrial painter, cab/truck driver, cowboy, apprenticeship instructor, city councilman...a few other things I probably shouldn't mention. Occupations that demand a lot of street travel contribute to chow awareness (road musician, cab/truck driver in particular). The more you're out there, the more chow you're able to check out.
Chowhounding, in my opinion, need not require an extravagance of cash. In fact, the simpler, more wholesome foods are usually the most satisfying to me. That's why I mainly seek out good immigrant food and local specialties. I now make a fairly comfortable living and don't mind laying out a few bucks for an excellent meal (especially wines), but I just hate spending a lot of money on food that isn't worth it. I just want what's good and will devote an unreasonable amount of time, research and resources to that end. Food is always on my radar and my radar is always on.

Answer

I just left the IT Audit field at a financial services provider for a job at a large CT bank, working in the Financial Investigations Unit. I have an MS and a CFE under my belt, and if I had the chance, I'd stay in school forever!

I'm in my mid 20's, living with a roommate and definitely on a budget - I'm a big fan of farmers markets, local produce shops and Trader Joe's...but I absolutely despise Whole Foods.

Nice dinners out with my SO are a rare treat, basically because I'm not really into fancy expensive places. It's nice once in awhile, and that's really all my budget can handle! In all honesty, I'd rather scrounge for change and hit up the local spots for some good ethnic chow.

I'm definitely the "foodie" of all my friends. They're mostly junk eaters, but they never turn down an invite when I'm cooking :)

Answer

I'm a full-time glutton who works for a film studio.

Answer

Purchasing Mgr for a manufacturing co my family owns, although I'm thinking of changing my title to Director of Strategic Sourcing. ; ) (Sounds soooo much more impressive). My mom was a mostly mediocre cook who didn't really enjoy herself in the kitchen. Lots of tuna noodle casserole, kraft mac & cheese and Spanish ?! rice.
Started cooking in my late twenties and haven't look back since. Got hooked on cookbooks (500 & counting...) and trying out as many new things as time and $ allow. My SO and I travel quite a bit and love to find out of the way places with great food. A hole-in-the-wall bar-b-que joint in residential Houston? Perrrfect!
CH is a fantastic resource and I always do my research here prior to hitting the highway. We don't have children and refuse to upgrade to that shiny, showy house in the burbs (with the equally shiny and showy mortgage), so we have a decent amount of disposable income. We probably eat at home 3-4 nights a week and eat out the rest. Life is pretty good here in NE Ohio.

Answer

I work as a technical writer for an IT firm and my fiance owns an indoor baseball training complex. I majored in East Asian Studies and did a fourteen-city tour of China, Hong Kong, Taiwan, and Japan when I was an undergrad...I come from a working class Southern family so it was quite an experience! Since then I've been categorized by my family as "the one who likes strange foreign food" (which is basically anything other than meatloaf and mashed potatoes ;-) 

My fiance and I have adventurous palates and simply love to eat. We live comfortably and go to restaurants very frequently - the Tampa Bay area has some decent chowish options but I'd love to be closer to a larger city with more ethnic offerings. I love the IDEA of cooking and will make something random and labor intensive once every couple of months, hence my kitchen being full of interesting ingredients that are rarely used but lovely to look at! I feel the same way about all of my beautiful cookbooks :-)

Answer

Graphic Designer for a small design firm outside of DC. I've been in the field for 5 years now. My focus is on print design but I enjoy having input on web design...just don't like the technical execution process of it! 

Let's see...I do ok with income...probably closer to the lower end of the average pay for designers my age...but I love the small firm I'm at...love the people and clients!

My appreciation for good food comes from living so close to some great restaurants! I was a very picky eater as a youngster...I didn't start eating pasta, salad, eggs, fish and lots of vegetables until after I graduated from high school. All of a sudden I started craving food that used to make me gag! With the expansion of my food palate...also came a discerning palate! Woo hoo!

So now I'm always looking for great food finds...I'm over the "hip" new restaurants...looking for truly enjoyable food no matter the atmosphere! And I'm lucky to have my bestest friends living in NYC...so I get to experience the great food up there a few times a year!

Answer

This is a great idea - what a diverse bunch of people we are!
I'm a photo researcher and I do some consulting for auto racing teams. In college I cooked for a catering company and then on the weekends I would be a server at the catered affairs. Now I do what I call "rescue catering" for my friends - when they need last minute meal ideas or preparation, I come to the rescue. 
$100 on a meal? not me, I can't even justify $10 on spaghetti and meatballs! I analyze the cost of a meal way too much when I go out to eat. I look at the ingredients and think "now how much would this cost if I made it at home". Personally I'd rather spend that money on kitchen gadgets, cookbooks or scour flea markets for great mismatched dishes - boy how people change - 10 years ago my money went into high heels and business suits!

Answer

Wow. dcandohio and I are kindred spirits. I grew up in Ohio, and live near DC. After my parent's divorce, my Dad married a New Orleans native who taught me how to make a proper roux among other things!

My love of food probably came from my mom. She grew up in Ohio but lived overseas for a few years. I was always her kitchen helper and assistant planner for dinner parties. 

As for me, my degree is in Secondary English Education. I waitressed in college to pay the bills. I spent ten years teaching middle school English. I learned to get creative on a tight budget.

These days, I am a data network engineer. English teacher....network engineer...go figure. My budget is no longer tight, but I still look for good bargains. 

I feel DC is often overlooked as a restaurant town. I LOVE the variety here from food to prices. I can get a good bowl of pho or saltenas for under 10 bucks or splurge at a place like Citronelle.

BTW, if DakotaGuy is lurking, I would LOVE to know what he does for a living. Money never seems to be an object or he has a bottomless expense account. Just curious.

Answer

i am a natural foods chef, formerly a bartender. while bartending (10 years) i always lived modestly and drove $500 cars in order to save 1/2 of my cash tips in order to travel 1 month of the year, see the world, eat whatever i wanted & live it up.

dh and i, having been in the biz our whole adult lives, hit 30, got married, and started our company with a small govt. loan for people living below the poverty level to start small businesses. we've done a lot of things differently than big corporate. our company is in its 3rd year and we've done some wonderful things. the 1st year of business we got 5 days off, now we get sundays off every week and can sometimes swing a second day somewhere. we are dead broke but happy-- we do spend far more $$ on food than our circumstances would otherwise permit, but we couldn't stay current otherwise! my degree is in fine arts. we'd like to have 1 child but can't afford to right now.

Answer

For seven years I was a Call Center Trainer/Customer Service Rep for a catalog company that specializes in supply for museums/galleries/photographers such as mat board, framing, archiving etc. Being very stressed everyday turned me into a chowhound. All I wanted to do after 10 hours a day of hearing customers tell me they want to kill me because their frame wasn't in stock made me want to come home to something good to eat.

Answer

im a computer geek by day - i design and build e-mail networks. for fun i do some freelance writing -mostly arts and culture stuff. i'm a member of slow food phoenix, and love every minute of it. yes, you can grow produce in the summer in the desert.

my parents were both pastors growing up, and we didn't have alot of money. the best memories of childhood were when the missionaries would come home for the summer, and they'd make us food from they were stationed. we tried everything, and to this day my favorite cuisine on earth is from senegal - amazing flavors!!

i also echo the sentiment that the best memories come from the dinner table, and i'm finally old enough that my southern grandma trusts me with the family recipes.

biscuits and lemonade anyone? :)

Answer

I sell restaurant equipment. I started this job six months ago, after spending the last 10 years working in various kitchens. I worked in a hotel's banquet department, and the corporate cafeterias of a film company and a major clothing retailer. I've also done, and continue to do, a ton of catering.

Answer

Ohhh...everyone has such interesting & colourful jobs!

Me, I wallow in mediocrity, working as a gopher for a non-profit; solidly middle-class OC.

What allowed me to become a chowhound before I knew what that was, was having parents that lived overseas and friends who lived across the country. That required travelling/dining solo nationally & internationally @ 17, renting cars to travel across states @ 18 (before the age changed to 25), and hitchhiking once. And THAT allowed me to meet & dine w/all sorts of interesting characters @ both high end & hole-in-the-wall spots.

Now that I'm middle-aged, matronly & betrothed, I travel less on a whim but Mr OCAnn cooks to relax.

How do I spend my disposable income? My life choices have been simple: I drive a petite English jalopy (for my 10-minute, 3 mi commute) and live in a hovel. I disdain trends and shopping; so much of my spending goes to necessities (FOOD!, albeit non-extravagant).

Answer

Wow, great idea for a thread! I'm an underemployed theoretical linguist (I spend a lot of time grovelling for research funds and teaching gigs). A couple of years ago I got fed up with the rat race, went to cooking school, and got a job as a pastry cook at a 5-star resort. After a year of 60-hour workweeks in a workplace that was like an evil cross between "Dilbert" and "Beavis and Butt-Head", I realized I'd much rather spend my days grading problem sets and dealing with plagiarism issues.

But I still love to cook, and of course, to eat. *Nothing* will ever take that away from me!

Answer

I'm a Workplace Wellness Consultant full-time in Toronto, and I teach fitness and coach sports (running, spinning, skiing, paddling) part-time. My degree is in Nursing. I've always been a Chow, although I turned my nose up at some things as a child. I can find a way to eat most things, except beef liver. Food and cooking is a pleasure and mostly stress relieving (unless someone else is in my kitcnen!!!) 

My dad hunted and my mom was creative and thrifty (one income family), so I was exposed to game meats and things like spinach pasta, pesto, etc. as a young child. In University I ate fresh fish, creative salads and pastas, homemade fajitas and pizzas and a lot of food that my roommates couldn't imagine cooking. I eventually got most of them away from packaged foods, although some of them to this day (11 years later) are still horrible processed food junkies.
My salary is decent but my lifestyle sucks up a lot of my money. I'm single, own a house, car and a dog. I've managed to travel the world, living cheaply in hostels but eating well. I try and get out of town at least once a month, either a few hours by car or by plane, always checking for good places and local markets. Both my parents were born in Toronto and my grandparents are from England/Ireland - not the strongest chow roots .... . !

Answer

Education consultant. I live in a temple of chow: Paris. Grew up in a temple of chow: Chicago. Lived in other temples of chow: New York. Montreal. Starting with both grandmothers, the women in my family are all great cooks. The grannies both grew/cooked/canned/put up their own food. My mother never fed us a burger...but she would spend hours experimenting with swedish meatballs and keftedes instead. My sisters and I are all dedicated CHs. Now I am raising the next generation of chowhound. By the time she was about 6 my daughter had developed a taste for foie gras, oysters and chevre. She knows the difference between chateaubriand and an entrecote. Hates MacDo. And she can put away more sushi than me. I don't make big bux but I have always done what it takes to be able to afford good, clean, mostly organic food. And our splurges go to the occasional meal at a real restaurant rather than a visit to a mall. (Well, OK, there are very few malls in Paris.)

Answer

I'm a creative director/copywriter for an ad agency.

Answer

Hi - I'm a Customer Service Supervisor/Pricing Analyst for a top 100 Fortune company. I'm thinking of quitting and open a Latin Bistro someday. I don't have the means to start anything right now, but I'm working on my business plan. I love cooking, and eating out.

Answer

I was a Realtor until recently. Now I am a volunteer with a number of organizations and mom to my 3 St. poodles. I grew up in an Air Force family and lived just about everywhere and ate everywhere, my family's home style cooking was basically southern ans southwestern. I am an Az. native with southern ancsetry. Dad was a pilot mother a school teacher and both avid foodies. We ate and tried everything. I was just discussing this with Pikawicca this afternoon who had a similar upbringing just lived in some of the same places at different times and are the same age. Growing up in the 50's and 60's we were so fortunate to be exposed to so many foods and cuisines. As a kid I always wanted to cook. Home Ec. Ed. major, never taught. Worked in store for a large chain as a consumer consultant to help people with diet, nutiriton, how to cook something, consumer requests. Worked as a buyer in china, crystal, silver and gifts for a long time, did my HS stints as waitress in restaurants and a hotel in Lake Placid, NY. We came to Bloomington, IN in '81 so DH could do just one more degree in IST, never used it IU hired him (we were only supposed to be here 18 mos.) and have about 4 more years to go. He never used the degree and now is a manager here and in Indy at the IUPUI campus of computing clusters and hard ware. We are devoted to a group of people of various occupations and ages in a Gourmet Club whoh are all devoted to food and cooking. Home remodeler to owner of a veneer company, Opera, law Faculty, Electronics consulting etc. etc. After leaving the dept. store i worked in a kitchen shop and taught some cooking classes before the RE gig. Did that for 15 years and enough is enough.

Answer

Work as a personal assistant to a CEO. Get to live vicariously through him - he can eat all the fabulous meals I can't afford! But, I am able to turn out a lot of excellent dishes, baked goods and candies at home, so that is very satisfying, more satisfying than paying an arm and a leg for a meal out. I am also an artist (painter of abstracts, some of which have food references in them, natch!) I do spend whatever income that doesn't go to mortgage/bills on food and wine. I don't drive at all, my stereo is a boombox, my TV is fat not flat, I own no cell phone, no Ipod, and now no computer at home since it was stolen recently. I'm working on getting a higher-paying job so I can travel again and be able to go out to eat once more--it will be so sweet when that happens! I have always considered myself a chowhound, as that is what my Mom called me all the time, what with my nosing around the kitchen and always being first to the table!

Answer

I represent a tree top lodge in the Amazon Rainforest called Ariau Amazon Towers Hotel, (www.AriauAmazonTowers.com) and I am a Brazil Travel Specialist. I arrange custom designed itineraries all over Brazil and South America. (www.SouthAmericanEscapes.com.) I lived in Rio de Janeiro, Brazil for six years managing an inbound travel program -- and fell in love with the local cuisine. My favorite restaurant in Rio is Antiquarius - great for late night dinners featuring Bacalhao and Chilean wine.

Answer

I teach at a Chicago public high school, so I have less than no money much of the time. I don't own a TV, so I don't have cable, and I share wireless internet with my upstairs neighbor. My money gets spent on books, music and food, usually in that order, but only because my best friend has a really really good job and subsidizes my chow-ish habits by picking up the tab when we go nice places. Actually, she picks up the tab at not-so-nice places too. 

I am in the process of looking for a job teaching at an international school, so my food habits could drastically change in the near future.

Answer

Great post. I have a very ecclectic background and am about to begin career #3 as a NYC Teaching Fellow. Took a food writing course at FCI and discovered I did NOT want to be a food writer (except on this site).

Answer

Public health. My primary responsibility is regulating clinical laboratories (I'm from the government, and I'm here to inspect you!!!), with a minor in preparedness training and planning.

Answer

good question...I've been cooking professionally since I was 16 (now 55)...went to UC Berkeley and being a stubborn hippie kid I paid my own way by working in restaurants...worked in the EastBay, Berkeley, Napa Valley (early 80's). Smell A, Boston, Cape Cod, Neuva York, Hawaii, and Lake Tahoe...
have escaped to Costa Rica and now I consult, insult, cater, write and bring up Chowhound about five times a day...

Answer

I used to be a high school teacher but now I am a self-employed artist and writer. All of my best times ever have been somehow connected with food, either at home or out somewhere fun, and I would rather go out than anything. I would pass up a bunch of things, like new CDs, a tank of gas, or a fancy hair cut in order to go to a new restaurant and even had the good fortune to write restaurant reviews once upon a time.

Answer

Intresting stuff. I personally fall on the low end of the finacial spectrum: I work as a houseperson at a Drury Inn. For now anyway. Once I can afford school, I'm finally going to have to choose, carrer-wise, between my twin passions of music and cuisine.

Unless...unless I find a good way to combine the two!

Answer

Retired newspaper writer and editor in the S.F. Bay Area (Sonoma County now). First realized the possibilities of food when my dad located his photo studio on the edge of Chinatown and the family tried a Chinese restaurant for the first time. I became a seafood and sourdough bread freak at the same time (my dad told me he used to pick up three Dungeness crabs for a buck, sob).Chinese cuisine is my favorite, but I rarely try it at home because cookbook recipes bear no relation to food served even lat local strip mall places, What they put in those amazing sauces I have no idea. I've also taught wine appreciation courses with a college extension.

Answer

Such an obvious question, but one which I haven't seen addressed here in my brief career as a chowhound. Well done, Kevin!!! I want to spend more time contemplating the postings, but... I've been in academia, in institutional finance, and a freelance writer, so my income has ranged wildly over the years. Food has certainly been central to my life, and I have foregone many things, like better digs, car, etc., to pursue my interest in food and wine. Many think I'm nuts, but it's a real joy in my life, and it reconnects me to the earth. I think that to be dedicated to good food doesn't require a huge income. More so, it requires a descerning eye (and tongue). And, often, simplicity is route to quality. No meal, as someone posted above, is worth $3000. Impossible.

Answer

Studied chemistry in Germany, England and Switzerland and was always interested in food but after my postdoc in the US I decided to stay a little bit longer. Now working in research in the biotech/pharmaceutical industry which is very interesting but also gives me the financial possibilities to explore everything I want foodwise (and much more beyond food).

Answer

I'm in law school, I clerk with a bankruptcy law firm, and I wait tables. During school I was working 2 to 3 nights a week and now I am down to one, summer hours at the firm are much more demanding than the student schedule!

My chowhound ways are the fault of my ex-boyfriend who wanted to go to culinary school. I was the subject of many of his cooking experiments, most of them good at least! I have in turn made my current husband into a chowhound - he wouldn't eat raw fish when we first met. Now he will eat sushi with the best of them!

We don't have that much disposable income due to my student status, so we cook a lot. I spend a lot of time experimenting in the kitchen, and trying to figure out how to force my imperfect kitchen to turn out good food.

Answer

Wow!!! Great post...and Chowhounders are a wonderfully diverse and interesting crowd.
Me, I'm a psychotherapist/social worker and artist (painter). I'm not exactly rolling in dough*, but I always manage to find good food to eat and cook, and great folks to chow down with...

*unintentional pun

Answer

Wow, such interesting replies!

I work in the fashion business in Los Angeles. It didn't take me long to realize that food and fashion don't mix! Luckily for me I work in design and marketing very very far from any runway. 

I'm a first generation Brit, born to a Brazilian mother and Middle-Eastern father. My father is a diplomat who gets posted to different countries every couple of years, so growing up I lived in many countries all over the world. My parents always employed chefs in our home, so when we weren't dining out we got to sample professionally cooked local foods at home. Experiencing the culture and food in so many places really helped nurture my chowish nature. 

I adore cooking at home, and my SO and I eat out a lot too. I make a point to try as many different reastaurants and foods as possible, ranging from ultra-cheap to ultra-spendy. I'm equally thrilled with $3 burritos as I am with $300 tasting menus, I love it all!

Answer

Molecular anthropologist. I was a dancer, got into food in order to maximize health while minimizing calories, went to grad school and (I still remember the moment, while looking at a walnut torte recipe in the NY Times) realized I could use my cooking powers for good (pure enjoyment for myself and others) instead of evil (trying to stay thin).

Answer

I used to be a mutual fund analyst, and now I'm a chocolatier. Much sweeter career :)

Answer

I'm an actor which means my income varies considerably. My SO teaches at UC, Santa Barbara, so his income is steady but not sky high. Luckily, while we love to eat, we're happier at hole-in-the-wall finds than super fancy places. I don't care so much about the latest trends as I do about fresh, well-prepared food. I love places that do what they do well. Though I will say that you've all piqued my interest in tasting menus and unusual ingredients! Maybe when I have a little more money and I'm a little older I'll broaden my horizons in that arena...as it is now, I sometimes still feel like a clumsy teenager who doesn't belong when I walk into white tablecloth places. : )

My parents are both from North Dakota, so they didn't experience most ethnic foods (even pizza!) until they were adults, but they moved to the D.C. area (where I was raised) and jumped right into the ethnic food culture. My mom had her first trip to Europe at the same time as I did, but now she's travelled all over the world with my dad. So, I guess their adventurous spirit has rubbed off on me. I particularly like to seek out area specialties when we're travelling. My parents also taught me, as others have mentioned here, to go to local places with full parking lots to find the best food on the road. I know some people are so afraid to step out of their comfort zone that when travelling, they like to go to chains because they're familiar and I'm so glad to have had parents that were more daring!

As for cooking, I watch the Food Network constantly and love poring over cookbooks and recipe sites but I only occasionally make the leap into actually cooking something! I grew up doing a lot of baking and that's still what I'm comfortable with and love to do now, but at some point I think all the cooking knowledge I've acquired will be put to good use.

This is a great thread--so interesting to read all of your stories. Thanks, Kevin!

Answer

I'm an optometrist. My husband (who is a chowhound at heart even though I doubt that he's ever actually visited the website -- he lets me post for both of us!) has a satellite television business. We both love to travel a lot (and eat while we're doing so!). I've managed to wrangle my way onto the boards of directors of several organizations that give me the opportunity to visit various American cities and get some reimbursement for my habit....and of course, hubbie drives all over the place looking for remote places that just need that dish!

We decided early on in our marriage that we would spend our disposable income on travel...so we live a comfortable but certainly not an opulent lifestyle. We do like to eat out, but we tend to like ethnic cooking...and so that happens to mean that we usually don't go to the most expensive restaurants. We cook at home too, but usually don't spend a lot on food....hubbie's favorite meal is something like we had tonight: a vegetable sak (what you would call a curry) and parotha. Inexpensive but tasty.

My husband was born and raised in Gujurat, in Western India, and fortunately learned a little of their cooking from his mother while she was still alive. I lived in Mexico when I was a teenager for a year or so, and learned to be adventurous food-wise there. My mother was no cook, but she did like travel too (as my father still does) so I guess it just comes naturally. I grew up in the San Francisco Bay Area, and still go there to eat (and visit) frequently. The Reno area is getting better restaurant-wise, and at least we are only 12 miles from the California border and therefore get much of the excellent variety of produce and other ingredients available in that state.....

Answer

What a fun topic! I have a degree in Economics. I help run a small family business, part time, and I take care of our six year old. I also have my paralegal certification and worked in Enivronmental Law for a few years before we had our son. (I'm also a certified GIA Gemologist/Jeweler.)

We don't have a great deal of disposable income at the moment (NJ is a pretty expensive place to live...) but most of our entertainment dollars are spent on dining out. Part of the entertainment is the thrill of the hunt, always searching for the next small, inexpensive place that serves delicious and interesting food. 

I also have an insatiable book habit and have a HUGE collection of cooking and baking books. I will pass up buying new clothes, shoes, bags, make-up etc, so that I can buy "just one more" interesting book about food.

Answer

I am the sous chef in the executive dining room of a very large media corporation. I love food and traveling to eat in other countries. The company I work for is awesome. They pay to send me on culinary trips! I studied art history in college and grad school and sold american antiques and art for 10 years before I decided to go to culinary school. It was the best decision I ever made. Being in the industry is fantastic. You get to meet interesting people and share creative ideas and make people happy by feeding them great food.

Answer

One of the great things about food is that it can cross so many so-called barriers. I love the diversity I am seeing in these posts. Food can create an immediate gut-felt bond between 2 people who might otherwise never talk, and that is one of the many reasons i love food. Many of my closest friends are those who love to eat. 

I'm a retina doctor (eyes). I used to spend crazy days and nights skipping meals and would only eat whenever i got home, and so quality is key. I am currently on a short leave of absence, and so our bugdet has dropped, and now we are doing more cooking and planning a garden to try to grow food! When we had a more generous budget, we loved to eat at high-end places, and still do. But I have always loved the local pho places, papusa places, bakeries, etc, all great places where a very satisfying meal can be had for $10 or less. We did have a rule about the really crazy expensive places, which is that for any meal over $100, we had to donate an equal amount to a local charity like a food bank or a homeless shelter. Not a huge thing, but it made us feel a little less guilty for our extravagance. We are going to eat, no question! But at least others can too.

Answer

Mgmt consultant. Travel pretty extensively internationally. Have for years--hence, CH!

Answer

I'm a financial manager for a major magazine publishing company in Manhattan and my husband is a technology/computer consultant. I would have to say that we both definitely have higher than average incomes compared to most of the country (particularly my husband), but living in New York City ain't cheap, especially with 2 children (ages 2 1/2 and 8 months). In fact, in 2 weeks we are moving to a house in Westchester County (gasp, the suburbs!).

Before we had children, we did a lot of traveling and a major part of that was centered around our next meal. We rarely go to the fanciest, most expensive places. In fact, we much prefer the Chowhoundish places/finds. Having 2 kids has slowed us down somewhat when it comes to the traveling and even the general going out to restaurants, but we still try to go to local places when we can.

I love to cook and I'm always searching for that next great dish to make for my family. And the good news is that my daugther (2 1/2) eats everything! I love to entertain too, so that always gives me an excuse to try something new.

I have to say, I always loved food and restaurants, but I never realized how into food I was until I found Chowhound about 8 years ago. Food/restaurants/cooking became my hobby (well more of my obsession). My husband loves electronics and I love food. We are lucky since we always have the latest gadgets and we always have good food!

Answer

By day I am a Medical Coding Specialist at a large hospital/medical school. By night I am a musician. I went to college but did not finish. This, however, did not limit my education; it just limited the space on my office wall that has to be dedicated to certificates. (My resume isnt about to intimidate ANYBODY!)

The most I have ever spent on a meal was around $300 for 4, and I cant imagine ever having a better meal by spending more. I tend to delight more in finding incredible inexpensive meals, and I have had meals that I have enjoyed more having spent $50 for 4. As much as I love fois gras, great corned beef hash is more important to me.

I would guess that my income is pretty close to the nation's median. While I have occasionally put off the purchase of a new TV or a new bass until after the next paycheck, I have never felt that any restaurant that I was at all interested in eating at was out of reach. Perhaps it can be said that since I dont smoke, I have 15 or 20 dollars more a week to spend on that bottle of Patron anejo (which will last a LOT longer that a carton of cigatettes would) or that leg of lamb I have a taste for. (Remodeling the kitchen is another story, but I think that is the case for people with much greater incomes than mine.)

Answer

Spent the better part of my college years working in bars and restaurants in Montreal.
I am an interior designer by profession and an avid cook. Just love food!!!!!
I was so deliriously happy to discover CH. I finally belonged!!!!!!!

Answer

I'm an ER nurse and a mom of a 9-year old daughter. My husband is in sales.

I'm half Greek, so no explanation for my love of food is needed (all you Greeks out there know what I'm talking about!) and half Swedish. My maternal grandmother was a Swedish immigrant and she was a cook for a lot of the wealthy families that lived in Chicago in the 30's-40's, sadly she passed away before I was born but she passed along her cooking skills to my mom. Growing up both my Yiayia (grandma) and my mom were fantastic cooks and bakers. Growing up in Chicago didn't hurt either. My family and I would go anywhere in this city for good food. The old Maxwell street, Greek Town (of course), Taylor Street, Pilsen, Chinatown. . .anywhere! I love Chicago.

I love to eat, love to cook, love to read cookbooks and magazines about cooking and food. I can spend hours (not necessarily $$$$) browsing through Fox & Obel and Whole Foods.

Great thread!!

Answer

I find it fascinating that so many people are ready to give a piece of personal history to the folks on this board. That's what helps make a community. So, here's my contribution:

Both DH and I are artists with FA degrees. He: oils, me: fiber. We see the world through rose colored glasses. Additionally, we are retired public school art teachers. Steady pay check, you know, which allowed us to travel and vacation in Vermont, our favorite place to be.
 Having grown up in a thoroughly Italian family I was exposed to all the wonders of fresh, home grown vegetables, home made macaroni and other culinary delights.....Oh, the savory pies at Holidays! We had our own fruit trees and berry garden, and a resident gardner from whom I learned much about growing food for the table. Although the parents had professional jobs they were very conscious of the benefits of a healthy diet and every night prepared meals with herbs and veggies from our garden or farmers markets. All the aunts and uncles were fabulous cooks so Sunday dinners with a variety of relatives was the highlight of the week. I was destined to be a CH from birth. It's been a very tasty journey from there to here. 
I love to cook, and after I married I started all the vegetables in our garden from organic seed, nurtured them indoors for months then watched as they grew outside. Alotta work, time and money but oh so satisfying. We had heirloom tomatoes before anyone knew what to call them.

One pleasure is having a meal at a restaurant where everything falls into place: service, flavors, decor, conversation....whether it's high end or cheap eats, it's the experience that makes the memory.

Answer

Great topic and fascinating answers! I'm a new Chowhound - I found out about it through a mention on a Tripadvisor forum. I am, for now, a stay at home mom to a 10 month old baby boy, having left a position as a senior/mid-level corporate associate at a large NY law firm. Before law school, I received an MS in linguistics but abandoned professorial hopes and my doctoral program after a look at the almost nonexistent job market. My husband & I met in law school and he's a senior corporate associate at a large NY law firm.
My love of food stems from an Italian-American upbringing, where food was the centerpiece of all occasions (and my family would make occasions for the sake of eating at them!). I love to travel, and try local cuisine everywhere I go. As an undergraduate, I studied in Spain and a friend and I lived with an elderly woman who would cook all day for us. She taught me an appreciation of Spanish food and also luckily for me, how to cook some of it! My husband is from Eastern Europe and his mother is a wonderful cook, as is he, so I'm learning what I can from them as well. I am also fortunate to have friends whose families come from all over the world and I owe them all my gratitude for opening my eyes to many of the wonderful cuisines of the world I have come to adore!

Answer

We are blissfully retired to central Mexico. I have 3 degrees and my DH was 4. I was an accountant and he an attorney. Before we went into business together, I was CFO for a large real estate development company, a small regional airline and a now-defunct restaurant chain. About 20 years ago, a marketing rep for a major title company enlisted my husband as a title agent/closing attorney as an adjunct to his law practice. A few years later, burnt out from corporate politics, I joined him and we built up the company to the point where no longer practiced law for a living.
After a major health scare for me, DH said, "Let's retire. Find a place where we can do it now." Internet research to the rescue and here we are in central Mexico living on about 1/10th of what we needed in the states and loving it.
We have been fortunate enough to travel and chow all over the world and to send our children on the same quest.
Love this topic.

Answer

I'm the manager and main fitness instructior of a local women's gym.

Helps me stay in shape and still be a Chowhound!

Answer

Fascinating thread! I expect 500+ resonses by the end of the week!

Briefly:
Raised in a well off suburb by folks who couldn't cook, in turn children of parents who couldn't cook- Mom, Dad, and all of my grandparents took me out to restaurants in Chicago, NYC, Southern Florida, and Central California while growing up. I went to School for thatreical design, and worked here in Chicago for a while in Theatre- mostly production, but a handful of designs, until I tired of the freelance lifestyle, went to culinary school and started over.
I did the restaurant cook thing for a brief while, but found catering much more my style- I worked with a great firm for a while that polished my craft to a level I never expected. It was however, a brutally physical job, and after throwing out my back, breaking both feet and getting a few foot infections, I had to take it easy. I took a year off to sell gourmet foods, then went back to catering, this time as a private chef and freelance caterer.
This week I accepted a position to be a specialty foods buyer (cheese) for a national chain of specialty foods grocery stores. I planon keeping up the private chef gig as time allows.

You 'Hounds are just cool people! I feel like a youngin' though- is anyone else out there under 30?

Answer

I am an artist, a painter, who has been somewhat obsessed with food for a long time and still remember with bliss one of my first great chow experiences, when my Mom allowed me to order Crab Imperial out at a restaurant when I was about eight years old. Before finding chowhound (through the NYer, like some of the other posters), I first discovered a kindred food spirit in Nicolai Gogol, through a quirky little book on him called "Foodnotes on Gogol" that I found in a used bookstore... 

In art school I was awarded a scholarship to study the art of Europe and so spent two months travelling, looking at great art and eating deliciously even on a budget. After school, I was awarded a fellowship that allowed me to study Classical and Archaic sculpture in Greece, and ate my way through some of that country for 5 weeks. Both these experiences were shared with my future husband and fellow food lover, whose parents are from Prague, where, among other things, hubby-to-be enjoyed eating great Czech food in his country of origin for the first time. (I enjoyed it, too. Mmmmm, Svickova.)

To support myself as a painter, through school and afterwards, I worked as a waitress in a Thai restaurant and had many incredible eating experiences there sharing meals with the chef and kitchen staff, eating the meals they cooked for themselves. They were delighted that a non-asian would enjoy what they did, but no part of coaxing on my part could convince them to put some of those great dishes on the restaurant menu, alas. I still dream of Nam Prik Gapee, Kai Palow, and my all-time favorite, Kao Kruk Gapee!(Please excuse my poor transliteration.) 

Hubby is also an artist and art teacher. We hardly make any money, valuing time over money so we can pursue our art, but we still manage to eat well. We mostly cook at home, drawing on our culinary experiences, and when we do eat out, it's at inexpensive ethnic places, which we love the most anyway. 

I am really enjoying this topic and could see the responses gathered into a little chowish chap-book...

Answer

I'm a year out of college, and don't know exactly what to do with myself. In the time being, I'm a miserable legal assistant in a huge firm in New York City. Thought I would go into journalism, but as that field's changing and ... shrinking.... I'm kinda stuck. Nice to know not all of you are bigwigs in some financial area. I don't make anywhere near enough money to eat out as much as I want, but I'm not strapped for cash either. I DO spend money on clothes, etc, but I save elsewhere (bringing in my own lunch, etc). 

As for me, I grew up in a household of good cooking and in a neighborhood of culinary diversity - the East Village. It's still my favorite place in the city though I now live in Chelsea (luckily my folks still live there and I go home for dinner most nights). My dad is an adventurous eater, and I dont really know why, but I always read the Dining Section and wanted to be a food writer when I was 12. But going out with my family to try all the different ethnic restaurants we can definitely helped chowishness. Too bad I'm not a good cook - I still go home for dinner and I'm 22 for christs sake.

Answer

I'm a tour manager, travelling around the world with people who are interested in archaeology and the classical world. I get to eat all sorts of cuisines and haven't come across anything I don't like yet. Next tour, Morocco.

Answer

By day I'm a grant specialist and contract strategist for state funded programs, by night I design and install custom stained glass panels for restaurants. Dh is a pilot and if you live in NJ you've seen him perform at state air shows. We both enjoy fresh whole food, home cook often and love exploring new ingredients. 50% cooking at home; 50% dining out. A few years back we joined a dining club and it expanded our culinary adventures (which had grown stale). We love wine and laughter! Dh and I met in an international food market in 1983 grabbing for the same olive oil.

Since discovering CH and catching at least an hour of threads every few days, I'm not at all surprised by the wildly interesting people meeting here. I learn something new every time I log on.

Answer

Like many others who have replied, I am a college professor. Political Science. Also, and more importantly, mom of 2 young boys (4 and 6). At one point during grad school I had a case of burnout, took a leave of absence, and enrolled in cooking school. Eventually returned to my studies and finished the Ph.D... with great respect for those who work in kitchens professionally. The sensory stimulation and instant gratification that comes with the process of enjoying and making good food provides an excellent balance to the focus on long term and often abstract projects (with little immediate feedback) that is typical in an academic research environment.

Answer

I work for a large trust company doing estate settlement, so I work for a bank but I do legal work...yeah, I guess that's how it goes. I don't suppose that it's very gratifying but it can be interesting; every estate is different and they all have a beginning and an end. 

Family background in food is nightmarish *except for maternal grandmother* because mother was an alcoholic and father had serious food dysfunctions (he thought that enjoying food was horrible and had an aversion to anyone overweight, died of colorectal cancer, possibly genetic, possibly behavioral--I really believe it was from a poor diet) which led to my older sister becoming anorexic at the age of 11 and almost died from it. Dinner was most often from a can, left on the stove, so there WAS food and my mother did use a pressure cooker from time to time, so I'm not afraid of them one bit at all! And I do have a few nice food memories of Thanksgivings, when my grandmother would come for the day and supervise the roasting of the turkey and I did learn to make excellent pan gravy from watching and eventually helping to do it. I vowed that when I had a family, they would ALWAYS have a hot, nutritious meal on the table with fresh fruits/veggies offered throughout the day and I did always push our 3 sons to try everything. I just love to cook and try new things, especially ethnic dishes! Plus, the chowhound board has totally expanded my horizons on good food (though after reading the posts on this thread, I feel completely out of my league!)

Answer

I too have always wondered whether most chowhounds were educated, seemed like it from the posts. I'm getting a PhD in biochemistry, I have always been a chowhound, though. The web site might draw more peopel that are educated relative to the % of chowhounds in the general population. My cousins are all chowhounds but are not college graduates - they are all younger than me and it is always pleasant to here one of them talk about what they make on a daily basis, what they cook for their girlfriends, etc. living near the ocean, they tend to cook a lot of fish, and pair this with green vegetables. each and everyone a chowhound, but i doubt any of them post here. i think it's the culture of the website that draws more educated poeple.

Answer

Awesome topic! I'm a middle school Spanish teacher and I do cooking demos and restaurant reviews in Spanish with my kids. (Makes Spanish come alive for them and fosters 'Houndness, I hope!) - if I wasn't teaching, I know my backup career would be behind a stove!

Answer

I'm a Food and Travel writer, so I'm in 24/7 Chowhound mode.

Answer

I'm a research scientist. I put myself through school waiting tables and working in laboratories, natch. I am not on a budget, eat out once a day usually, and would rather have a chowhound/travelhound lifestyle than, say, a car or a house or a television set. (I don't have any of those things, thankfully.)

Answer

Such a cool thread! Eldest of seven - grew up cooking dinner for entire family (literally - by age 14, did grocery shopping from 16 on). Now a freelance writer based in AZ...currently writing mostly business features, hospitality, architecture/design/home development, but also...food, wine, personality features. (Yes - saving thread for possible sources!) Love to cook...love to eat out!

Answer

I'm a NYC high school teacher (librarian, actually--I take very good care of our cookbook collection), so I'm certainly not rolling in dough. SO is a retired compliance officer working in the nuclear industry. 

My mother's attitude about food is that it doesn't matter what you eat, what's important is who you eat it with. So, I taught myself to cook in my teens as a matter of self-defense. We ate out every week, usually the neighborhood Chinese.

Nowadays, we cook at home most of the time, all kinds and ethnicities of foods (living near Flushing helps a lot with the ingredient list.) I usually use a recipe as a guideline and personalize it. SO follows a recipe like it's the Revealed Word. Our diverse styles lead to interesting discussions. I taught my sons to cook simple things when they were quite young, and they are great cooks today. Also exposed them to all kinds of tastes--I'll never forget sitting in the window of a restaurant in Chinatown when they were about 5 and 7 years old, and people stopping to look in at the little guai lo kids using chopsticks perfectly--this was maybe 25 years ago, when such things were not so common.

When we do eat out, it's generally for the kind of ethnic foods that I can't quite nail at home. We won't go out for "regular" food, or even Italian, becuase I usually cook it better (to my tastes) at home. 

We travel quite a lot, and love to try all the great restaurants recommended here on Chowhound and from other places.

Answer

College dropout here LOL, Administrative assistant/bookkeeper to a small architectural firm in NYC for nearly 20 years at the same job. Was just asked last week if I "minded" reducing my time to only 2 days per week for the summer because we're having some temporary $ problems and there isn't much for me to do at the moment. Initial reaction? AWESOME. Frankly, I'm tired. I've been working for 28 years straight without a break - and since my husband has a good job which pays more than enough (education specialist for major software company) and we have no kids (yep, we're DINKS) - we can afford to let me become a quasi-housewife for the first time in my life for a short while.

I've been on Chowhound I think pretty much since it's inception, or close to it. Been cooking since I'm a youngster thanks to both parents. Mom was the basic cook, but my father was known to collect recipes each week from the NY Times and try them out on use. He's who I really got my love of cooking from - but basic techniques were from mom.

I've been poor as dirt in my life and still would rather spend what little extra money I had on good food than a movie for instance. When I was living in NYC on my own, broke, I still would shop at all the gourmet markets and going to the greenmarket was a weekly excursion. It took my mind off having no money. 

Luckily, since meeting my husband, things have changed dramatically and I've been able to completely indulge myself tho, not to excess since my nature is not to go completely overboard. We're pretty conservative at home at far as the type of foods we eat. But I'm the kind of person that if I'm in the supermarket and see something I've never seen before, I'm compelled to buy it (the other week, it was Za'atar - which I promptly used on grilled chicken that night).

We reserve the splurges for vacations mostly - or special nights out to dinner like anniversary or birthday dinners. Then, we don't watch our wallet much at all. And much as I love to cook - the older I get, the more I enjoy eating out :-)

Answer

“So’a, Whadaya do? How much you worth?” Usually one must dine at a bowling alley coffee shop to be asked such questions from a stranger. Is that what you are asking kevin? Since you did not answer for yourself I was just thinking that maybe you were asking hounds to guess what the average hound does with their time. Not sure.

Answer

I'm a writer, the author of a gardening book and a bunch of short stories. My parents were Berkeley hippies far too high-minded to think about food. More than that, they had the Anglo-Saxon idea that enjoying anything too much must be immoral. Add to that the fact that we have no ethnic traditions and...well.. the food when I was growing up was sad. I became interested in cooking after I bought my house and started gardening. For a few years I also ran an organic farm. My SO is a writer too, so our income is tight. We don't eat out nearly as much as we'd like to. Living in Berkeley, surrounded by amazing restaurants, is hard but we're putting our son through private school so that's our focus right now

Answer

I am a pastry chef. Chefs work hard and play hard. Since we have so little time off we have to squeeze in a great deal of "research" in on our days off. So I love Chowhound to see what is going on around the country and help me decide where my next culinary pilgramages will be. I have really enjoyed my trips even more with all of the CH recomendations. 
I have been into CH maybe just less than a year and I check in about four times a week. My other new favorite site is Flickr since I can check out photos of new bakeries and restaurants that I haven't been to yet. 
Thanks everyone, great thread!

Answer

These days I am an Environmental Planner, plus I run a policy reseach company. My better half is a geography professor. I think our collective chowishness stems from the fact that we both grew up in very multicultural Toronto where going over to a friends house for dinner probably meant eating something you have never even seen before. We also do a ton of cooking together. It really started when my husband was a PhD student in a town many people think is just lovely but that I loathed in a way that I can never adequately explain. Him coming home every night to cook dinner with me was pretty much the only way I stayed sane (and from just moving away). Trying out all kinds of new things to cook was a great way to not focus on our continual lack of funds. Now that we have more funds we still drive the same crappy car, watch the same TV I had in undergrad, share a single cell phone, but can cook with nicer ingredients (esp. the common love of chows, cheese) and do it in a nicer kitchen.

Answer

Newbie here... I practice law...

Answer

Longtime lurker. I'm a rare wine broker and personal wine consultant in Santa Rosa. I have three degrees, all in American Studies (AA, BA, MA), but my real love is wine. I live in Sonoma in West County, and being here, well, how could you not live to eat, drink and be merry? :)

Answer

I am currently a Wine Rep for a small import company. Basically I get to eat drink and party for a living :)
However I have a degree in Physics and Astonomy. I have also been a chef, secretary, worked in a library and managed several wine stores.

I made up my first recipe when I was 11, while i was making it I made my 6 yr old sister write it down so I wouldn't forget it. It's soooo funny to look at the first page in my recipe notebook and see my sisters 6 yr old writing, she wrote down EVERYTHING
" Season chicken, lightly brown in pan, put on plate, set aside"
LOL. 
And I still make it!
My mum was a competent cook at best, but we were all pretty adventurous eaters as a family. My sibs and I always shocked servers by never ordering off the kids menu! 
At 11 I peeled and seeded the tomoatoes for this dish. My mum thought I was weird, but she was happy cause i took over the kitchen from then on. My dad always got a kick out of my requests for groceries. One time when I was about 13 I sent him out for Fish Sauce and he had to search high and low to find it, but he did! (Asian ingredients were not nearly as common in reg stores then).

Answer

It's amazing how many 'Hounds have their parents/grandparents to thank for their chowish natures. I, on the other hand, have restaurant work to thank. My mom specialized in boiled meat and potatoes, and I never had fresh veggies other than iceburg and carrots until a bit later in life. On a whim my mom planted a garden, and I was lost to cucumbers and tomatoes forever. But dad and sis wouldn't eat them. 

I started working in restaurants when I was 15, desperate for money. I spent 12 years in the biz, learning to appreciate all types of cuisine. Now I'll eat anything. My sister, however, still thinks Italian is 'ethnic' and follows recipes like they are an exact science, only using basic dried spices. I don't know what she'd do with fresh basil. Probably throw it out. My dad lives off microwave meals. Luckily, mom is more adventurous in her old age, in spite of the gastronomic ramifications.

Answer

Great question. I had been wondering the same thing since I became an official chowhound less than 24 hours ago. I came across Chowhound because I had visited Hows market today for the first time (new in N. Hollywood) and googled for more info about it. Since then I've been hooked and obsessed with this site! I've literally been online here for about 10 hours straight! I need to go to bed. I'm just so excited about this site and the passionate foodies represented here! I used to live in Japan and have backpacked through Asia so that and my ethnic background has given me a hankering for Asian food and noodles in particular!
My day job--I wait tables at a fairly nice restaurant. Everybody's right when they say waiting tables really gives you a deeper appreciation for everything that goes on in the dining experience. I suppose the money that could be spent on clothes or gadgets I spend on good food!

Answer

I'm a freelance fashion stylist in nyc and I also design jewelry in my spare time and am trying to get it into stores. I just graduated from school so I don't have a large income and I definitely spend a lot of money on clothes and even worse, dry cleaning, but all the rest goes toward food and fabulous cocktails.

I rarely cook since I have a tiny kitchen and it seems more expensive to make food for one person than it does to go and pick up $1 dumplings or a $3 bahn mi. Delicious ethnic cheap eats, tasting menus, and byob restaurants are my favorite. I also love to spend money on good cocktails made from fresh juices, eggs, and hand crafted syrups. 

But like another chowhounder posted, food and fashion don't go together all that well, so it is a love hate relationship. Actually it is mostly that I love to eat and hate the fact that sometimes I just can't have another dumpling.

Answer

After spending 13 years in banking and finance, I attended Johnson & Wales University in pursuit of a degree in culinary arts. After school, I ran an area (I'm in the Norfolk, Va. area) country club and my own catering business. For the past five years, I've had the best job ever - food editor for the regional city/lifestyle magazine - Hampton Roads Magazine. I get to coordinate food events, write about food, and, of course, eat lots of food!

-Patrick

Answer

I'm a community college professor. I teach biology, and have always been interested in how organisms eventually become food for other organisms!

Answer

I am an accounting manager in the food industry, I don't make oodles of money but live in an area where everyone makes oodles. I just love food and all the ingridents that go along with them. One day I want to open a B&B that has a little breakfast,lunch place on the property so hopefully all I am learning from you other foodies will pay off and you will all be invited . I also think we should get foodie clubs together and go out once a month for a meal. I live in Fairfield County Ct so if anyone is interested please let me know!

Answer

hi--I'm a publicist and former model--yes I weighed 97 pounds at one time--went out to fancy dinners and hardly ate a thing--things have changed--I taught myself to cook--my grandmother's were self-taught and wonderful cooks(Russian style)-my Mom cooked a mean lamb chop--I am now a gourmet cook--traveled around the world and pick up ideas constantly-I still won't pay a lot of money for something I can cook myself(no matter how much money I have)--I like chowhounding for great ethnic inexpensive meals--I don't eat meat and you can give me a great veggie meal anyday--

Answer

I am a retired educator and former assistant director of education for a public television station. My husband is retired as well from an oil refinery. We both have masters degrees. We have enough income to do some traveling and eating at fine restaurants. We enjoy discovering foods of different regions and sampling the wines. 
Got interested in Chowhound when stumbling across the site while trying to find a restaurant review.

Answer

Upthread I talked about occupation. As to food: I grew up in the Central Valley of California in the 50s-60s. We had all sorts of fruit and nut trees and an asparagus patch, always had family sit down meals. Mom and all the aunts were fantastic cooks—in about 20 different cuisines. They canned and preserved. We hunted and fished. Nothing was ever wasted. My cousins on both sides are almost all good cooks—a couple have great restaurants. We took advantage of all of the ethnic foods in Fresno: Armenian, Basque, Italian, Chinese, German, Swedish, and more. At peach harvest and packing, a woman from southern Mexico did the cooking. I didn’t have a BigMac until about 40. 

I’ve worked as a fry cook and as a baker—both long ago.

Last I lived in the US was in the 70s after a few years in Bolivia and prior to 14 years in Asia. I worked largely with small rice farmers all over south and southeast Asia and in eastern Africa—getting to eat in their homes and on streets and popular restaurants. The last 14 years I’ve lived in Colombia with much more work all around Latin America, again getting to eat from fish stew and manicoba in the market in Belem to stewed turkey in a coffee farmer’s home near Copan, Guatemala, to early morning tamales and atole on the street in highland Chiapas. 

I bring back food from wherever I go to cook at home. Currently have cheeses from Italy and Oaxaca, cassava flour from Brazil, dried meats from Ethiopia and Laos, tea from China, tortillas and corn husks from L.A., spices from Indian and Nairobi, rice from California, Japanese pickles purchased in East Timor, and bunches of other Asian foods purchased in one of the big Korean grocery stores near D.C. … At home, I do all the cooking; and we rarely eat out. I’m currently trying to travel less in order to be with our nearly four year old daughter (plus I have time for CH). Life is really, really good.

Answer

What a great thread. I am a funeral home owner, and my wife works with me. While our business sometimes limits when we travel, the times we do travel we love 'hounding.

Answer

What a wonderful thread! I'm a lawyer. I grew up as a young child in a small town Canadian prairie restaurant where both my Chinese parents were cooks. My user name is the name of that restaurant that was demolished sometime back in the 70's. Back in the 60's, most food had to be prepared from scratch. My memories include (but not limited to):
- My father butchering meat into the cuts, with such even precision that fascinated me to no end;
- My father grinding the beef into hamburger meat, throwing balls of meat our way where us kids would pat the balls into hamburger patties on a table of bread crumbs;
- Looking into a pot and seeing a large turtle in it (scared the heck out of me);
- The non-stop peeling of potatoes and then slicing them into fries, using a heavy cast iron grid screwed onto the wall. My parents would catch me cutting the potatoes into half (so that I could exert enough force on the handle to slice the potato through the grid - I only weighed about 50 lbs) and tell me to go away. Fries had to be longer;
- Watching and wondering how my father could chop everything so fast without cutting his finger;
- Watching and wondering how my father could ice a cake and make flower petals so quickly and beautifully;
 
It was a hard life for anyone, but it certainly exposed me to a lot of food experiences at an early stage. I also learnt from my father not to "cook the h*ll out of the meat", so I can't stand eating well-done steaks to this day. Only medium-rare for me.

Answer

Wow. 240+ posts in less than 3 days. Some sorta record, I think...

I think this pops up every year or so. Last one was removed for some reason: [BROKEN LINK REMOVED]

Here's a much older one that's still around:
http://www.chowhound.com/topics/21417

What's surprising is how many folks are pouring their hearts out here, but when you click their myChow, it's blank.

Maybe we need something more in the Profile to encourage more history and background - something less than a blog but more than a favorite restaurants or cookbooks list.

I don't think Bio's are very useful in terms of credentials - our opinions are reflected here as a body of work and people learn to listen or dismiss each other over time. But it does provide a sense of where one is coming from and adds to the overall picture along with the body of work. Hey - we're all interesting folks - from the jazz trombone player on up!

Answer

I spent my early childhood perched on my grandmother's kitchen counter workin' the cone shaped setting end of her big Sunbeam Mixmaster. Along with way I learned how to bake. And one of the most famous family stories involved my father and my grandmother (his MIL) deciding to make mincemeat from scratch one holiday season. Their original intent was to make a few quarts. They ended up with 20 gallons of the stuff because the kept tasting and tweaking until they got it right. And that pretty much is the story of my life. I've kept tasting and tweaking; it's not quite "right", but it is on the right track.

Undergraduate degree in Food and Nutrition, graduate degree in Latin American Studies. I've spent 30 years in the food business, the bulk of it in non-commerical (not retaurants) food service, the last 17 years as a Director of Food Serivce of some sort. Currently I am the Director of Food Serivce for the San Diego Community College District. It's certainly not glamorous, but it pays the bills and supports my habit of eating well and traveling, not to mention the Mexican folk art collection and concert tickets. I love Mexican food and have been luck enough to study with all the usual suspects, Diana Kennedy, Rick Bayless, Marilynn Tausend, Susana Trilling and will be doing a week with DK next month in Mexico. I also write and am the in-house food blogger for the San Diego Magazine web site.

Answer

I'm lucky enough to work in the restaurant industry, doing marketing for a group of neighborhood restaurants. So in reading CHOW I get to count it as research as well as fun. I sit around all day and think of ways to get people to eat out more, which is hard for me to understand since I always want to eat out.

I think my chow-i-ness came from the fact that my mother served us pasta and salad every day growing up. Sometimes she skipped the pasta. I was always criticized for asking where the meal was! (Salad is NOT, I repeat, NOT a meal when it only consists of tomatos and bagged lettuce). Similarly the joke in my family was that when we went out I didn't need to see the prices to order the most expensive thing on the menu...So clearly I was always meant to be a chowhound.

Trying to teach the SO to be one too, but so far all I've done is change the contents of his fridge from beer and eggs to beer and kim chi.

Answer

I'm a SAHM. I have 2 kid under age 3. I have some college credits but no degree. The husband is a software executive in the travel industry who works from home. Before kids we travelled and ate everywhere. Now most of our disposable income is spent dining out or on food. We are devout chouwhounds which might explain why I have gained 100 pounds since marrying. Neither set of parents are foodies so it must be something we developed along they way. Both of our kids are indeed Chowpups. My 3 year old can't get enough sushi.

Answer

I'm an in-house attorney for a big financial services company. My chowish nature comes from my father, who cared passionately about eating well. He could really cook. He got his skills from his mother, who was one of the truly great New England Yankee cooks I have ever known. 

I'm fortunate in that I can now indulge in a luxury meal when I want to, but I don't do it all that often. I got started as a hound when I had no money at all and still love to search out food that is wonderful but not expensive, which means that I often find myself in places where I look out of place and don't speak the language. There are a few restaurants I frequent periodically where the owners know me and have to tell their newer waitpersons that yes, that guy will eat all that stuff that people who seem to be like him never do.

Answer

I am in Legal Recruiting, work at a large law firm in the Bay Area. I've always been a foodie. My whole family cooks and, well, that's all they do. Big family with lots of aunts, uncles and cousins who get together every weekend for dinner. 

I love to cook, bake and go to new restaurants and it helps that my significant other and I are DINKS. Oh, and we're also in our mid twenties (in response to lunchbox's question re young hounds here).

Answer

Just to add to the demographic, two regulars who have not posted on this, one is an administrative assisrant her DH a home remodeler, another is an ESL teacher and food writer for the local paper, DH on Law faculty. 2 lurkers one is my family MD who is getting himself ready to jump in, and another is a very Tallent-ed general restaurant manager and pastry chef. There is also another poster on a local board who is a prof in social sciences, food writer for a local glossy mag, she heads up our local Slow Foods convivium of which most of us are members. Several are part of our dining group. If they want to come on and give you all a little more background I'll leave that up to them

Answer

I earned my Master's in Privacy Law last week (whew!) and job-hunting. S/O is an ERISA attorney-pension actuary.

Answer

Love getting to know some history behind the names I see regularly on these boards! I spent 13 years as a newspaper reporter/editor and for several years during that time served as food section writer and editor. I've judged my share of Pillsbury Bakeoffs, chili contests, State Dairy Princess contests, etc....tee hee. Having dated the news director of the local ABC affiliate secretly for three years (we met covering the same news conference), one of the hardest things I ever had to do was to announce my engagement to my publisher. I went from being Lois Lane who could do no wrong to being someone who was sleeping with the competition! My best friend owned a travel agency so I trained at TWA's Breech Academy and entered the travel industry 26 years ago. I now manage three branches of the country's largest leisure travel agency (hint: we tow your car should you break down). My blond-haired, blue-eyed Italian husband is a university professor and department head who teaches broadcast journalism and keeps five cable access channels on the air. I have been cooking since I was 5 years of age but really got into it when I joined 4-H at the ripe old age of 8. I'm a Marine Mom and a third-generation pilot. My Dad was a 30-year Corps pilot who fought in WW II, Korea and Vietnam and my Grandpa was a barnstormer. My son is now a fourth-generation pilot who is flying out of Boeing Field in Seattle working on his instrument rating. He's already earned his private- and multi-engine tickets. P.S. He drove the point Hummer over the Tigress River bridge into downtown Baghdad in March, 2003, and his dad and I didn't sleep for five months!

Answer

I think that regardless of income, food takes priority over most other things in life (if you are a true chowhound). There are those who would gladly save up and make the most of whatever they had, and by god they would find it if it was there to be found. A true chowhound does not give up or accept compromises. By the way, I teach Kabbalah and make an OK living.

Answer

I'm a children's rights attorney, practicing specifically in dependency law. My courthouse and offices are in Monterey Park, CA, so through that I've had great exposure to all types of Chinese cuisine, Vietnamese, as well as great Mexican from East LA. For a lawyer in practice 25 years, I am underpaid, yet my salary compares favorably to other public professions, and I would say that we are fairly affluent. We always try to have enough money for a satisfying meal.

I grew up in central PA where dad (Armenian) taught at Penn State. Mom is Austrian/Jewish and both parents loved traveling. I have to say that I was an extremely picky eater growing up and despite my ethnic roots, never saw a bento box, ate Mexican or sushi before I was in college at UCLA. When in more exotic places like Turkey or Greece, I always had chicken and salad. My sister, when going out to some of the best places in town, still orders chicken (or its closest equivalent) and salad. "You can never ruin a chicken." I also refused to eat the bounty of our local central PA deer hunters (I'm told deer heart is a great delicacy). Oh well.

Mom was a pretty good cook however, and I still consider central european specialties like chicken paprikas, schnitzel and goulash to be some of my major comfort foods, and I enjoy cooking those too. 

Got into chowing through wine tasting and wine collecting; primarily bordeaux. That wonderful and costly hobby came to a screeching halt 10 years ago when my first child was born. Luckily I've amassed enough to still be enjoying my now 20 year old Bordeaux.

I have found so many places through Chowhound (I was almost going to say through the grace of Chowhound, which would bring me back to the religious discussion that was going on earlier) -- just today I was telling a friend who just got back from Italy that she must try Casa Antica for its authentic Neopolitan style pizza. Would never have gone there, or any dozens of other places without this board.

Answer

I have been a chowser long before I ever discovered this board...I made my first loaf of homemade bread when I was ten years old...I called my Mother at work to ask her what "Knead" was...She had never made her own bread...Believe it or not, it was delicious!!I have always loved to cook and read cookbooks...Like many of you, I read a cookbook like others would read a novel...Restaurants? Except for theater, I would rather have dinner out than do just about anything else..I love a great restaurant...It certainly does not have to be expensive, as I am far more interested in creative and delicious food...Ethnic restaurants are my favorite, especially something that I don't normally prepare at home..I do love to cook, and do so often on my days off...I have more days off than most people, as I am a Respiratory Therapist, and have been for many years, and work 3 to 4 days per week, 12 hour shifts...I am also a musician, and have performed theatrically as a member of a comedy troupe...I am a single Mother, and both of my sons love great food, as they were most definitely raised to do so...I almost have an "addiction" to this board, though as addictions go, this one is pretty harmless! LOL...I have really enjoyed reading about all of you...We make an interesting and eclectic group!

Answer

I'm a lawyer -we don't use the word "attorney" in Canada, although I will answer to "barrister and solicitor." :)

I am new to my career but I did some development work in Africa briefly, and sort of fell into that whole rule of law development stuff that people are hot on right now, so I did some work trying to help develop the legal system of my host country. Now I'm back home and am working in a vaguely analogous area for local government. 

Having worked in one of the poorer countries in this world, I find it difficult to spend a lot of money on restaurants (although moh, your practice of donating to match plate price is a great one!), so I usually forgo haute cuisine except for very special treats and stick to the simple stuff. 

My mom used to bring friends over to watch me devour blue cheese when I was 2, so I guess that was my first foray into the chow scene. I'm still learning though, but then we never stop, do we?

Answer

I'm a history professor at a college in St. Louis. I grew up in a grape vineyard in Northern California. In my big family food was central to everything -- and then I married into a Chowhound family.

Answer

I am an Admin Ass't. I have no idea where my love of good food and cooking came from. As a teenager I loved to try new recipes on my Dad and rest of family. After quite a number of years I became a single parent and couldn't afford ingredients, and wouldn't have had the time anyway. Cooking on a tight budget really bores me. Now, many years later I have 3 adult children and one teenager. I can now afford to cook nice meals that are not boring, plus have the time to research and explore new recipes and techniques to share with my family. I am having a blast having rekindled my passion for good food and the love that goes into preparing it. I usually have little interest in dining out unless it is something that I usually do not make, like sushi and Chinese food.

Answer

Well, I feel kind of like a slacker reading all the other accomplishments in this thread! This is quite an amazing group of people. I just work for our local city government. Nothing exciting but it pays the bills! I enjoy eating and and traveling so that works well for me. Really though, my passion is baking. It didn't take too many trips out of the country for me to discover that we don't get the best quality desserts in our local grocery stores so I quit buying them and set out to learn to make my own. I'm by no means an expert but it is a learning process and fun in the meantime!

Answer

Loving this...

I am a teacher, both High School and college. I also teach group fitness as chowser and a few others. It keeps me sane.

I also can thank my almost obsessive passion for food from my mom. World class baker (at least to her family) and we did not eat out often as kids, but cooked in nightly and had old fashioned dinners all together at the table...amazes me the number of people that concept is foreign to. WE still have weekly dinners and I am always hunting down a way to perfect a recipe...have loved this site, and dont plan on quitting it anytime soon! Im a stayin!

Answer

Kevin,

Thank you so much, this is such powerful stuff. I've been on and off reading this for the past 4 days......It's fascinating finding out where people reside and what their passions are. As far as I can tell I'm the 263 post and I hope they'll be many more. I know there's a few I haven't seen yet and I'm hoping they'll join...harpoon, lexipatti....I know you're out there.....
I've only been a CH'er for a few months now, if I had found it sooner believe me I'd have been a regular. But actually I've been chowhounding all my life. I've a passion for food, doesn't really matter much what it is. 
I'm an original New Englander, born in NH, raised in MA. My Mom fixed the best baked chicken in the world and it was a standard Sunday Dinner. I still fix it that way every now and then and love it. Spent many a time at the old fashioned ham and bean suppers down at the church. Dad used to slice it up and people would sit and eat and chat and life was very good. Mom would make cole slaw by the gallons, yes, life was very good. 
But the years rolled on and I had to grow up and make a living. My father wanted to send me to culinary school in CT, at the age of 18 and I was too stubborn to listen to him. I often wonder where my life would be if I'd have headed in that dirrection. Oh well, instead I headed to CA to see if I could make something of my life. I went to school, studied Quality Control Management and worked for several years in the "SillyCone" valley. I then found my true passion finding the Apple, "not the one you eat" and studied graphic design. Worked several years in publishing and print design, but my all time favorite job was designing menus for several upscale restaurants and bars. I worked through a beverage distributor and it was so much fun. I found that I could spend all day talking about food and wines, creating menus that would entice you to sample an item and I loved it. If any of you are starting a new restaurant, I'd do your menus just for the shear fun of it, email me!!!!
As the years went on and family needs developed, my life took me back to the east coast and beautiful New England, where I'm currently retired and living with my SO and our three children. My challenges are what to get them to eat besides chicken fingers and pizza. I'm working on it and you've all been so helpful. Thanks all.

Answer

I've worn lots of shoes. ... I remember my first pair of (work) shoes. Steel toe for the assembly line. The Roach coach always had some excellent donuts from a bakery. The custard filled Bismarcks topped with chocolate cake frosting were best and to get one before they sold out made the whole day seem better. My next pair of shoes were ankle-high work boots for construction work. Working on projects from Santa Barbara to San Diego, CA, allowed me to find some really good places to have lunch. Then I got some dress shoes, white dress shirts and ties and became a professional. At first I still traveled the same freeways as I did when I worked in construction but was directed toward different places to eat by the new people whom I worked for. Then my profession focused on being a child advocate and working in one building with a really bad cafeteria. It became an effort to find a good lunch. The work, however, makes it worth it. I have worked on many different cases and even got to help some children who had parents who were abusive or in some way compromised their child’s safety. For example, several child clients had their safety jeopardized when their parent befriended someone on the internet and then, over time, invited the stranger to the home. The predators always used the same MO. Create an illusion of a common interest, learn more about the target family, then came in-person contact to create a trusted “friendship.” Sometimes the police have a very hard time learning the true identity and whereabouts of the new “friend.” Helping children is worth having to wait until after work to go hounding. Sometimes however, fieldwork, such as interviews, seem to get scheduled and Chowhound is, as you all know, very helpful.

Answer

Am I the only "working class" person who reads Chowhound.com?
Off and on for a total of 30 years, I've driven a taxi in San Francisco; about the last half has been the night shift. I went to 4 different high schools, 6 universities and after several years of night school, got a secondary teaching degree, English and Spanish. Suddenly, there were no teaching jobs so I moved to SF, waitressed, then started driving the cab. I was a single mother with never any support from anyone and the cab gave me more money than teaching or secretarial work. I did sub for 3 years and I've got to tell you, cab driving is easier and less scary. My mother was Italian from Connecticut and father was from Mississippi, so Italian and South, 2 great cuisines. I've also been a real estate agent, almost forgot that. I never could have been a chef because I'm picky about what I'll eat. I won't eat sushi or lamb or squid -- I think squid is bait. I love all the wonderful fresh produce here and really miss east coast style Chinese food. I travel as much as I can afford to and prefer real food rather than overpriced chi chi restaurants. My favorite meal is Thanksgiving and I really like my stuffing and cranberry sauce recipes. Thanks to Chowhound advice, I can now make a really excellent mac n cheese. I think in the US we have an enormous variety of cuisines. In a lot of countries, the food seems too monotonous to me, by comparison with ours.

Answer

Nothing!,I was hurt on the job (truck driver) about 4 years ago ,pretty much trashing both knees, and my right shoulder,well those are fixed as best can be,have been selling off my muscle car,and now a 25 year collection of tools,and am looking at going to school in Tx,(SAMracing.com)....or winning the lotto...or giving up LOL.

Answer

What an interesting thread to read through! I'm a native Bronxite, and my passion for food definitely comes from my mom. She's from Peru, but of Japanese ancestry, so most of the dishes I ate growing up were some variation on Peruvian/Latin American cuisine, with some Japanese influences thrown in. 

I currently work as a program coordinator at a historic preservation trust, and my husband is an Army officer. Between the two of us, I'd say he's more fixed in opinion on food, but also more open to trying new things. He's been stationed in Germany, Japan and Korea, so he's had opportunities to sample a slightly wider variety of foods. If it weren't for him, I wouldn't know the joys of snacking on buttered squid while hanging out at the park. 

It works out - I like to cook, he doesn't, I enjoy purchasing organic and artisinal ingredients for my dishes, and well... let's just say he could eat Spam and ramen each day without blinking. He'd rather spend his money on gaming stuff, like D&D books and Playstation games. And that's great, because then I can play his Smackdown vs. Raw 2007 game, and he eats healthier since I'm doing the food shopping.

Answer

Institutional Equities Trader ... Stockmarket

Answer

College English professor in Yuma AZ. Therefore medium income (at best). BA Univ of Ore. Phd Ohio State. Also lived in Monterey CA for a dozen years.

Grew up in Medford, OR. Parents owned small bar and restaurant there. They were always interested in food and loved eating out. Grandfather was a trained sausage maker from the old country. He owned a small meat packing plant for a while.

Great to learn about so many others whose handles I recognize.

ed

Answer

I've been reading through this post and as many have said, this has been quite interesting. As for myself, I teach 3rd grade at a public elementary school in S. CA. Next year I will be switching to 5th grade. I also work a side job in a major specialty store in cosmetics. So, I would say that I am in the middle income range. I like both my gadgets and my food. But the gadgets I like can often be food related. I go out to eat almost once a day. Luckily, I don't always pay. 

I grew up here in CA where my grandpa owned a Chinese take-out for 50 years. We just closed it last year. It was Americanized Chinese food, more like what many posters consider East Coast or New York style Chinese. We rarely ate what we sold, as you often see in sit down places, the staff eats at off times and it is never what is on the menus. Growing up was so different for me because I grew up at the restaurant, we rarely ate out including fast food. Now though, I love it all...from high end shi shi to the 'hole in the wall' and cheap (inexpensive). I also like to cook but do not enjoy cooking for one. It's much more enjoyable when there are others that can partake in the gluttony with you :)

Answer

I am a stay at home mom to 4 year old twin girls and a 1 year old baby boy. My husband is a partner at a law firm. I was born/raised in Los Angeles and got a degree from UC berkeley and travelled all over the world. My mom and grandmother cooked all the time. My mom's friend hired me to help her bake christmas cookies and got me hookedon baking. In Berkeley I got into cooking. Two years ago, we had my dream kitchen built so I spend as much time as I can cooking and baking. My kids love to help baking. We spend a good deal of our disposable income on chowish things.

Answer

Great topic! what an amazing and interesting group of people!
I'm a visual effects artist for feature films

Answer

This is my first post, but here goes: I'm a freelance writer and editor in Australia. Most of what I do is incredibly boring (which is why I'm easily distracted by sites like this) but pays well. I also write restaurant reviews, which I love, even though it's not so well paid. Can't really complain though as I just love food - cooking it, eating it and thinking about it!

Answer

i'm a web developer for a canadian online music store and a freelance graphic designer. i spend the day desiging album covers, rock posters, etc.

Answer

I'm finishing my dissertation (field: classics) this summer, and will be teaching at a NY university in the fall. I love food. We live in NYC and are expanding our living quarters- the kitchen is getting bigger! I can't wait. Chowhounders have been so helpful in suggesting ideas for our summer vacation trip to SF. Thanks!

Answer

Im a fashion designer. my fiance makes animated documentaries; i'm listed as the caterer in his films credits.

Answer

I became a chowhound through my first job serving in a bistro and contiuned to find serving jobs based on how much I liked thier food. I accutaly ate and drank better for those few years because of all the perks of knowing chefs, wine merhcants and farmers. I still eat and drink well (and often) but advertising doesn't have the same kind of perks (although it does come with health insurance!).

Answer

Wow, this has been such a pleasure to read. I have been wondering about you all for some time now....especially folks I seem to read often and enjoy tremendously....like Sam, Candy, MMRuth, chowser.....the list goes on and on. I became a chowhound at a VERY young age, thanks to my parents who had both traveled extensively around the world. Growing up, my father was an officer in the Navy and that meant frequent moves. I was born in the Philippines, lived in Maryland, Virginia, Pennsylvania, and Tennessee, before 4th grade. For the rest of my growing up years, my mom and I stayed put in Northern Virginia until I left for college in Athens, Ohio. My mother's favorite traveling was in Southeast Asia and fell in love with the cuisine - I have inherited her love for food - haven't gotten to the extensive traveling part yet...but we're working on it. My husband and I reside in Denver, he is an IT exec, and I gave up the corporate world 6 years ago to start a family. Although we have been unable to have children so far, I decided that I was a happier, much more pleasant person outside of corporate stress. Managing $16 million cyber center build outs in the Telecom industry didn't do much to bring out the happy go lucky, fun-loving side of me! So, I have been perfectly fine redefining my idea of success as finding true joy and happiness and living my days doing what I love, rather than making the big bucks. In addition to my love for cooking, reading every cookbook I can get my hands on, and constantly scouting out the best undiscovered hole-in-the wall restaurants around, I am a volunteer at a preschool for blind children (the most rewarding thing I've ever done), and I've recently started a photography business. I "specialize" in candid photography of kids and pets.
My husband and I definitely spend more money on food and dining, and cooking related tools/gear than most other couples we know - and probably more than we should. But...that's what I love about this site, I see that we are not alone! Thank you again to the Chowhounders..I have learned so much from you and I've enjoyed reading all of your stories on this thread!

Answer

I am a data processing director. I work to support my food and wine habit.

Answer

My consensus is that we're all not a a bunch of rich snobbies looking for the most elite, most expensive, and best place to be seen restaurant, but instead people who genuinely enjoy good food and the multiple ways it can be prepared and served.
As a young salesman in the 70's traveling though the midwest I was always searching out the best local food which was usually the most economical. I would find these awesome "Diamond in the Rough" out of the way spots in the most remote areas and started keeping a journal of the places and the types of food and the preparation.
I then took a men's cooking class at the local power & light co. and began to experience a whole new world of food. Since then I have had some type of dinner goup to share food, wine, and stories of great places to eat.
I have learned that there is so much more to just eating to fill you hunger, but eating to fill your soul.

Answer

I'm a graduate student in physical chemistry (just passed my cumulative exams, THANK GOD). I get paid to do research for my advisor. I do simulations of "glassforming liquids" (in case anyone here knows what that is) and write equations. Pretty nerdy stuff and hard on the brain, but I do some way more fun and relaxing things with my free time! As for funds, they are pretty limited, but not bad for a student.

Answer

I am an academic dermatologist finishing up my master's in optics and lasers. Now that I make enough in my real job to afford to splurge every once in a while, I still find the most satisfying meals are the simple ones, or the unexpectedly great value foods/meals for the money, similar to what I had as a med student and resident.

Answer

Dietitian but have worked in the restaurant industry as a waitress, banquet planner and manager. In my 20's I worked at a high-end restaurant in Exton, Pa (then it used to be called "continental cuisine") and developed what my mother called (with a measure of despair and disgust) "champagne taste but a beer pocketbook". I would beg for carpaccio as a snack when I went into work and started talking about herbed butters and sauces...I never looked back. Living in Spain and travel throughout Europe just intensified my love for good food, fresh ingredients and markets.

Answer

I made more money at the modeling agency but I got tired of it and now that I'm a full partner in a law firm, the pay has almost caught up.

Answer

I already feel like I am "late to the party"! Let's see I have a Master's in Applied Math (Operations Research) and never used the degree!

My first "grown up" job was as a Tech Writer for a software company (I see other Tech Writers on here...neat!). I then moved into training, marketing, and finally communications.

I am now the Communications Manger for a mid-sized bank in NY. It's cool cause I get to do a lot of writing and...uh....communicating with ppl!

Been on Chowhound for years....90% of my life I watch what I eat but the other 10% I KNOW how to eat like a Chowhound!

Answer

Registered Dietitian....go figure...don't tell my patients ;-). I have always been obsessed with food and find that all foods can be part of a healthy and oh so delicious lifestyle!

Answer

Coming in a bit late. 
This chowhound is at a moment of transition as far as work goes. I was a stay at home fiancee for the past two years, but opted to postpone my engagement just this week to find my bliss as an individual. I have a business degree, but no real interest in using it currently. I will begin my schooling to become a certified massage therapist this fall, but until then, who knows? Most of my previous work experience was as a nanny, which I adored, but again, I have just been a girlfriend/home maker for quite awhile now and fortunate enough to have an SO who supported us well and our food habits. I cannot wait to see what the future holds, specifically in the way of meals =).

As far as where my CH nature stems, it is truly a recent development. All four of my parents are indifferent to good food and as a child I was served what was easiest and most economical. When I moved in with my guy I decided to learn about food for both his and my benefit. Initially I was only interested in educating myself on the nutritional aspects of food, but from that stemmed an obsession I could have never anticipated.

Answer

I'm a full time student at the University of Southern California, and a part time photographer. I do mostly wedding/portrait work but I have done food photographer for a couple local restaurants/bakeries. 

Being a student and being self-employed means that I'm always always always looking for great food at budget prices. And Chowhound has been amazing at helping me find those wonderful affordable eateries.

Answer

Wow...this has been a great thread to read....thought I would just skim through but I ended up reading almost every single entry.

Right now I'm happily unemployed because I'm living in the Caribbean with my husband who is a Controller for a law firm. Now if I really wanted to work I could but why go through the hassle of getting a work permit when I can devote my time to great food, cooking and entertaining. We have a few nice restaurants but we tend to love our own homecooked meals best. Since we don't have many restaurants we've perfected our own homemade pizza, homemade breads, Thai cold spring rolls, curry, naan breads, and many other favourite meals. Most times when I come back from a trip one suitcase is dedicated to ingredients for cooking. We came back from Italy with about fifteen pounds of olive oil. The other thing that saves me is being able to order ingredients on line which makes baking bread or using decent chocolate possible. Finally, we try to use local ingredients as much as possible and we have the sweetest bananas from our garden and mangoes that smell like perfume and the taste is indescribable.

My Mom is English and when I was growing up I thought my Mom 's cooking was wonderful. I still do but I have to admit I didn't know broccoli was in florets until I was almost twenty. My Mom never brought garlic into the house and she told me pasta took an hour to boil so I wouldn't ask for it too often. Even though my Mom's cooking was very unadventurous she would do an amazing curry once a year which I think fueled my desire to try different foods. Our diet was fairly typical of growing up in the 70's. I've always been interested in food and continue to love all things related to food/cooking/eating. My husband came from a very non-ethnic diet and salt and pepper were the only spices allowed. His Mom was a great cook but she thought good parmesan came in a can. My husband was a quick convert to the other side.

We are enjoying our time here in the Caribbean and we don't know where we will be going next but I'm sure we will discover all the good things related to trying new kinds of food and experiencing the local culture.

Answer

Wow such a variety of professions & food backgrounds. 
 It took me 7 years to get my BA as I took the scenic route (marriage, children & misc full time jobs). Spent 17 years in various administrative banking positions. For the past 10 years, I've been the Commercial Credit Manager & Controller for a midsize manufacturer and import company in the Southern CA area. I came from a large family of big healthy eaters. 

My parents were from the Philippines and tried to blend into the American culture by cooking at least one or two American style dishes each week. My father spent 4 years in the US Army as a cook so he picked up many specialty dishes. The neighborhood I grew up in was multicultural (Italian, Latin American, Mexican, Jewish, Irish and Greek) so I was exposed to lots of other foods which helped me fuel my passion for a variety of foods. Both my Mom and Mother Law are good cooks but make the foods they are comfortable with. I on the other hand love to cook and experiment with a variety of spices, ingredients and recipes. 

Fortunately my position allows me to travel at least 6 times a year domestically and internationally, I always make it a priority to check out some of the local food specialties and eateries. I will also admit I spend way to much time on CH and find that if I need a break from work, I will check out the CH site.

Answer

I'm a musician and consultant, specializing in synthesizers and computer music. You can check out some of my stuff here:

http://voltz.dmusic.com/

 I play in couple of local bands and used to be a manufacturer's rep in the music products industry. I drive a 1998 car with about 312k miles on it so I can afford to pursue the Chowhound lifestyle.

Answer

Cool post! I worked at a hedge fund and was a hedge fund accountant working crazy hours and had headaches doing the work I did. But now I work at a bank doing mutual funds which is a lot more laid back. That was when I discovered Chowhound! I've been addicted ever since, it is 11 am right now at work and guess what I'm doing!! Chowing!! I love food, eating it and cooking it. I've just got my first 9 pc Le Creuset set in the BEAUTIFUL Caribbean Blue. I'm impatiently awaiting its arrival. I don't have my own kitchen as of yet, this is all for my future kitchen.

I am Asian, born in NYC with parents that love to eat and cook!! My dad used to be a chef, and then he was self employed. Mom is a Gemologist. 
I am also an avid dog/animal lover! I grew up with dogs and animals in the house because my dad also loves animals.

Answer

I love that there are so many hounds out there without working roots in the food world. Getting views from all walks of life is whta makes this site one of the most interesting on the web. I am a 20year old college student studying entrepreneurship and spanish, and planning to head up the family business (seafood restaurants in landlocked tennessee). One of my favorite posts yet!

Answer

I'm a graduate student at Stanford in the cancer biology Ph.D. program but my lab works on gene therapy, to try to cure genetic diseases like hemophilia and muscular dystrophy.

I guess I fall in the low-middle income/high education bracket. I spend a lot of time on the weekend gardening at a community garden, attending farmer's markets, going to a European-style market called Milk Pail, Target, Costco, Bevmo, Trader Joe's etc. alternately depending on what I need to avoid Safeway (exactly what it sounds like - the safe way, the typical sad normal grocery store that I, quite frankly, HATE) and their ridiculous prices for much lower quality. So I don't spend a ton of money on groceries but I definitely spend more time on and put more thought into my food than your typical shopper.

Answer

Well, I may actually be the only car sales person in the bunch. I have a degree in marketing communications but after graduating, I realized I had to sell my soul to the devil to get into the world of advertising. That's ok though. After years in retail management, I got a chance to begin selling MINI Coopers in the states from the begining (2002).

I was born in Greece, raised in Chicago... I love food. I love food so much, I talked my little sister into going to culinary school. We were raised eating fresh vegetables, fish, and beans. Growing up, my friends thought I was insane when I said lentils and brussel sprouts were yummy. My mom is an incredible cook and can throw together ridiculous ingredients and yet, somehow, it always comes out great. 

I married young and while we were both in college. So we had to learn to eat well, but inexpensively. And even now, years later, we live by the same motto.

Answer

I work for Connect18, a startup company in San Francisco that makes educational exercise classes...I design the curriculum for videos that are combined w/ exercise routines for stationary bicycles and cardio equipment in home and group settings. Basically virtual tours of different areas, where you "travel" through and learn about a topic while exercising. I just finished designing Spanish classes in Mexico, now I'm working on Wine in California's Central Coast. 

I enjoyed making the Mexico classes since the videos included interviews with lots of restaurant related people, bartenders and other food related experts. I now know all about the Candy Market in Morelia, even though I've never been there. 

Needless to say, designing a wine course is a lot of fun too. Lots of interviews w/ great people who know a lot about wine, so I'm learning a lot there as well.

Answer

I am a lawyer at a large firm. It's just as exciting as it sounds. 

I got into food when I spent the summer working for a large firm in New York City after my second year of law school. We were wined and dined, and it opened up a whole new way of thinking about food for me. I had my first sushi that summer, and more food firsts than I can count. Going back to law school for my last year, I couldn't bear to return to my Top Ramen existence, so I started watching a lot of Food Network (back when it was good) and basically taught myself to cook from watching television.

Answer

i'm a waitress ;)

as far as the income question- what is the average income across the country? (i'm assuming you mean the US?) anyway- i'm in canada. i don't know how i "rate". but i and my SO do really like food and wine.

Answer

I did what comes naturally to one who gets a couple of degrees in Classics. I am in IT security. 
Born and raised in SF, I've lived in Portland, OR for 18 years. 
The Garden of Eatin' (organic, of course) is in the back yard. 
Aside from growing my own veggies, I am always on the look out for the next taco truck or the latest Chinese seafood restaurant.

Answer

Fairly new to the boards but... I work in marketing strategy for a large entertainment & media company... always been a foodie, but really came into my own while I was getting my MBA- that's when I came into the company of some excellently intense foodies (3am risings to see the auctioneers at the Tsijuki Fish Market on a school trip to Tokyo... squeezing out every last bit of Sallie Mae to take part in a Cakebread tasting). I read cookbooks like novels, can spend days talking & planning out a menu, although I am just as happy with a $1.50 Costco hot dog as I am feasting on a ten course meal. I will systematically devour all cuisines but have an especially soft heart for anything involving seafood, as I have and will continue to ship blue crabs from my native Delaware to my current California abode. I adore the sound of a blender, but am generally a sucker for all kitchen appliances. And finally, I knew it was truly love when my significant other gave me a KitchenAid mixer (in my alma mater colors- even though he went to a rival school) our first Christmas...

Answer

I have a degree in food science and work for the government. I don't spend a lot of my disposable income on fancy food because my husband is very picky and his favorite restaurant is Don Pablos. I do love kitchen gadgets and would kill to have a HUGE kitchen.

Speaking of farmer's markets, during the summer, the USDA has them both at the DC and Beltsville, MD locations.

Answer

I am a cake decorator at Costco, constantly surrounded by good food. IL

Answer

I'm a sophmore in hs that loves cooking and eating in general. I thank my dad for putting in me an appreciation for such things, and for helping my interest blossom into something I really do want to aspire to later in life. But for now alas, I shall continue to be the only girl in school who A) has no aversions to eating eel, grilled chicken hearts, liver or, hell just about anything B) can tell you where to eat in LA C) worships at the altars of Nancy Silverton, Suzanne Goin, and Michael Cimarusti D) does not actually like the pizza bagels in the caf.


Thank goodness I make my own lunches.

Answer

It's very interesting to put professions with some familiar user names. I work in corporate PR in the music industry in New York, and have worked in the music bizz in one way, shape or form for nearly 15 years. It's funny that Jim Leff noted that rock critics were also present in great numbers on Chowhound. We music bizz folks have gotta eat SOMETHING with all the late night drinking we do!

Despite rumors, the pay in the music bizz is pretty lowly, BUT we have expense accounts and mandates to entertain! I'd still rather spend my last dollar on something weird and cool to eat than to have a dollar in my pocket. Then again, I'd probably use my unlimited ride Metrocard to travel to some little store off the beaten path where I can buy weird and wonderful ingredients cheaply.

Answer

Professor of Applied Linguistics at a southern university. I teach technical writing, too, but it's the ESL part of linguistics that lets me travel. I got here from a link on the Slow Travel board. I have travel buddies that I've converted into renting apartments or villas when we travel so we can shop at the markets and cook!
I see some ESL colleagues on the board- one of the great things about working with students from other countries is that you often get invited to their homes for great meals. Food is definitely something that can tie cultures together.

Answer

This is a really interesting collection of weird jobs and backgrounds.

I'm late 20s, work in strategy for a huge media/publishing company and live in Manhattan. I go through alternating periods of spending way-too-lavishly on meals up to three or four nights a week and then panicking about how much I spent and "regressing" to eating cheap street food. No matter what I go for the good stuff though. And I'm trying to start cooking more, but it's hard with no dishwasher and about four square feet of counter space...

Answer

US Army! Imagine a chowhound cooking with a bunch of MREs! Yum!

Answer

Wow, lot's of replies! I am a fitness instructor wich helps a lot when you love food. I cook, my husband cooks and both my teens cook. Meat and potatoes what is that??? Give me Indian; Thai, vietnamese,vegetarian, mexican, lebanese, yum yum.

Tanya in Calgary

Answer

I am a Bomb Technician.
http://en.wikipedia.org/wiki/Bomb_disposal#PSBT

http://tinyurl.com/2ojfkq

Answer

I am responsible for making all them Budweiser Bottles that you enjoy at you leisure. Glass Forming Machine Operator - Local 169 GMP Allied Workers Union

Answer

I'm a cookbook editor, former newspaper food editor and restaurant reviewer. Grew up in a house with a mother who was a reluctant and uninspired cook. Traveled to Europe at 22 and the rest is history. I'm really enjoying reading the posts here. Good idea for a topic -- if I were still a newspaper food writer, I'd write about it.

Answer

When I'm employed, I work in human resources, mostly in recruiting. I'm blessed to have received a degree in the same area of my work and actually enjoy it. My company moved to a suburb that more than doubled my commute, so I quit about two months ago. Other than looking for work, my hobby is scrapbooking. I'm also a consultant (direct sales like Tupperware) for Creative Memories, a scrapbooking product company. 

My husband works in customer service for a biotech company. He is the cook in the family, one of those who can throw things together, as opposed to me, who can't make the dish even with the recipe! I can't really cook, but since I'm at home, he's forced to eat my food. :-) I'm not patient enough, I'm slow, and I get frustrated easy... but I love watching cooking show, always in hopes that my skills will improve by osmosis.

My parents had a restaurant for a couple of years, so I waitressed there. I just remember it being a very unhappy part of my life, so those weren't good memories. I remember being so happy when they decided to close down (we also lived above the restaurant!). My mom was an average cook (nothing to do with the closure of the restaurant though!), and my dad never cared about his food... although his caregivers were big into food, despite their low income, so they exposed him to a lot of good food in his final years (crab, the largest tiger prawns available, abalone soup, etc.). It made the Glucerna more bareable, I'm sure.

While living with my parents, we rarely ate out, and especially at non-Chinese restaurants, so when I starting working and had some money, that's really when I tried different foods. I remember (sadly) that Denny's and Baker's Square were my places to hang out after fellowship nights at church.

I don't think I really qualify as a CH'er because I just don't know that much about food. I eat it but am not passionate about it (wait, am I going to get kicked out now?!). I always say that if I lived alone, I'd be eating Frosted Flakes and Java Chip ice cream all day... and probably become a diabetic in no time... time to thank the family!

I'm also trying to lose 45 lbs. and am training for a half marathon (walking!), so this is the period of my life where I need to be more creative with my food instead of eating more of it!

Of course I didn't answer most of Kevin's questions. I think it definitely helps to have more money because food can cost quite a bit of money, especially the more exotic items. I also think many would sacrifice other things to spend on food... just like those who love their cars would bring lunches to work, so they can spend it on fixing up their cars.

Answer

35 years in the wine trade; my wife has spent 25 years as an attorney.

Answer

I'm an oncologist.

Answer

I have my Masters in Social Work and provide therapy to welfare-to-work moms and their kids here in San Francisco. A social worker salary isn't all that big, but I manage to scrounge a decently priced meal once a month with some just as good cheaper meals every now and then. My mother was a spectacular cook when I was growing up but stopped when my dad got sick. Now I'm learning! I was able to recreate breaded filet of sole from memories of watching my mom. And seriously, a farmer's market is truly my happy place. I like the one here in SF, Heart of the City, where I could spend $10 and have enough fruits and veggies for a week. AND, lucky for me, my boyfriend works at an Italian restaraunt. So even though my budget isn't big, I manage to eat well.

Answer

I'm a medical receptionist.

Answer

I am an RN and discovered while in nursing school that chopping vegetables for cooking was a great stress reliever. I was in retail for 10 years prior to that and liked to cook since I was a teenager.My momand grandmas were great southern cooks. When I was a child, my father was in the airforce and i was so lucky to be able to travel alot and become exposed to different cultures and food.
I guess my true epiphany came though when I first started dating my husband who is from India. He would cook for me and my taste buds were awoken to a whole new world.A friend also introduced us to her favorite thai restaurant around that time as well and I haven't looked back since.I was very lucky last year that my mother-in-law came and stayed 3 months and showed me how to prepare some great Bengali dishes.I love love love to cook and discovering new ways to prepare tasty, fresh food is so exciting. It can be very time consuming but so worth it.
I discovered chowhound only a few months ago and have learned alot from all the contributers who are as obsessed about food as I am. This site is soo helpful as we have relocated twice in the last year and a half with my husband's job and It has made finding tasty food so much easier and informative.

Answer

I am attorney in Los Angeles. My husband is a poker player. We both came from families where our moms did not love or even like to cook, but we each love to cook at home and eat out. I was lucky enough to know my great grandmother and she made the most amazing dinners for Jewish holidays and NOTHING was store bought. I can't even begin to describe those memories. My sister is a gourmet cook and a true artist in the kitchen -- she is my inspiration to keep on cooking.

Answer

i'm a culinary anthropologist primarily focusing field study on the symbology of the noodle as it relates to social hierarchical structures within the intercultural expressions of mouth orgasms. in other words, i walk around with a stomach boner every day....

jk. i did my masters in architecture but now do set design and previz for summer blockbuster type flicks. i grew up travelling asia with my family and went to a few international schools growing up.

i backpacked and hitchhiked europe for just over a year and recently spent about a year and a half travelling asia.

because my work is all over los angeles, i get to explore all the different nooks and crannies even though sometimes it sucks cuz my coworkers usually have very lame food tastes so i have to be an asshole and go off rambo style.

i usually spend about 2 months out of the year travelling to tasty places. most recently were china, thailand, hong kong, peru, bolivia, chile, and mexico.

my tastes run the gamut from ultra scary ghetto, to fine dining, with less interest in the middle ground. im also one of those people who has or will eat almost anything, in other words, i am chinese.

Answer

gosh, still not a single state health inspector among chowhounds!!!

i must say i'm *shocked*

Answer

I am a doctoral candidate in English (writing my dissertation on cooking and eating in diasporic Indian women's writing -- apparently, chow is part of my job, too!), and, coincidentally, also a freelance rock critic.

As a grad student, I don't make any money to speak of. I just mooch off my husband.

Answer

I own a food company that makes hot dogs as well as other provisions. I enjoy this site tremendously and have been a somewhat silent observer for a couple of years.

Answer

Kevin,

You started something here. 400 posts. What is the record for this site? We totally need to go for it.

Answer

I have a handbag business and I have one of the most famous dogs in the world and travel around being a guest on local and national TV shows..

Answer

I am a Personal Trainer/Group Fitness Instructor/Wilderness Guide that lives in Glendale, CA and work mostly in Atwater Village...it's great in this area now-a-days, lots of fun eats to be enjoyed.
I have had 2 great careers in my life, so far (Professional Dancer to Personal Trainer), but with many crazy odd jobs in between. 
Before I got my first "big break", I spent many years in retail while I was in colllege...when I moved on to a Dance Scholarship Program I went on to waitress and bartend but the hours were so bad and my dining needs were still so expensive...it's hard to dance 36 hours at school per week and still have the energy to wear a cute outfit and heels while carrying pitchers of beer 4 nights a week while enduring crazy sexual harassment...so what's a girl to do...work in a bikini bar in Pasadena 1 night a week, to make the same amount of money it took 4 nights of work to make...the dining perks were great..lots of chefs, rest managers, bartenders and servers from my favorite places would come to the club and always bring me food or give extra special dishes when we'd come to their places (in those days, Clearwater Cafe, Shiro, Xiomara, Water Grill...) Craziest thing about that job...no sexual haraasment but lots of good food and gifts of great wines (paid rent for 2 months by selling 3 bottles that I still got to enjoy with the people who purchased them from me)..bizarre. After all that, went on to enjoy a great dance career...TV, Videos, Movies, Stage, Cruise Ships, Commercials...near the end of the dancing career I began guiding kayak tours on lakes and streams, so when I jumped off my last cruise ship, I wound up being a kayak guide in Key Largo...decided I wanted to mix my love of food and wine with the outdoors so I convinced a kayak company that they needed ME to guide the sunset kayak trips because I was going to create wine and cheese menus for the guest with their tastes in mind...it worked, I was put on salary, given a budget and pretty much created MY dream wine/cheese/kayak trips...and luckily, people "ate it up"...after all that, did some more commercial & stage stuff but got more excited about wilderness guiding...got Wilderness Medical Certifications and began guiding trips that always included great food and wine...people would request me so I could teach them how to eat and drink like a king/queen while on a backpacking trip...Tip #1: anything that goes w/champagne requires little to no refridgeration, prep time, or cooking and goes well with sake (packs small and packs a punch) or a good tawney port...Champagne works if your going to the Channel Islands since you're not really backpacking...
Aaarghh, I got off the track, so, after the wilderness guiding and doing WFR support on climbing expeditions, I fell into fitness, became a Personal trainer because my number one goal was to have a job that I'd love that would afford me to stay healthy and would allow me to eat with gusto and have no guilt...everyday I go to work, I not only get to inspire others to live with passion and to indulge in anything they desire, I earn every meal with sweat, hard work, and happiness...my job lets me physically afford my passion for food, but it also pays the bill...life is good, I am a lucky girl...now, what's for dinner...

Answer

Great posts! I am a clinical social worker that divides my time between public administration and psychiatric practice. One of the things that I do is administer and monitor meal programs through the Older American's Act (meals on wheels). I was born to a father who owned the first authenic Italian restaurant in Atlanta Georgia. It was Dad's Atlanta nighclub that was featured in the movie Ray and another one of his clubs hosted a young Elvis. My earliest pictures are of me eating green beans off the dinner plates before everyone was called to dinner. I was a foodie's dream child as I would eat anything and loved everything! My first books were cookbooks and I started cooking as a seven year old. By the time I was ten I was cooking dinner for my family most every night. My parents exposed me to excellent food in some of the best restaurants. The women in my family were also talented cooks. Though I don't make a lot of money I still appreciate fine food. Even when I was broke I managed to eat well - not as frequently as I do now. It's one of the things that makes living so precious and grand! Long ago I decided that I would rather live in a smaller house and drive a car that was paid for and be able to travel and eat well.

Answer

I am a manager of a wine store, which means I get to taste and buy all of the wines we sell and plan two tasting a week among many other things... Not to bad of a life if you ask me!

Answer

I am lucky, don't have to work, but my husband love to eat ,so we been to a lot of places around the world, I always told him if we don't eat out that much we could have bought two more houses, but he doesn't care, he always said if he can not enjoy the food. then what's the point of him working so hard for

Answer

Im a 911 dispatcher. Have been doing it 21 years. My husband is a police officer, 22 years. We try to go to more upscale places about 3 times a year--our birthdays and anniversary. Being near Chicago there is a huge number of great places to try and we
ve barely dipped our toes.

Been checking the Manhattan CH board for a few months now planning a first trip to NYC in August and its been very helpful. Have my list narrowed down and am waiting to get closer to make my ressies (11MP, Del Posto, Yasuda, Balthazar), thanks Manhattan board!

Answer

i'm a high school dropout...lol....really.....53.....assistant meat manager for a local grocery store...i'd much rather cook than eat out simply because i feel like i can always cook whats being offered at most restaurants better at home...i love any kinda ethnic food an will try anything...once....being a meat cutter i have a share a lot of recipes and tips with all my customers...........

Answer

I'm an employment attorney and new mom (can now eat all cheese and sushi!!). Lived in MIA and NYC (where I read CH religiously) before making drastic lifestyle change (aka as huge paycut) and moving back to small hometown. Hubby is a software developer for environmental clean up company. Love to travel and always use CH to get suggestions for cooking, gadgets and restaurants and also live vicariously through other diners. To answer the OP, We'd rather spend our spend our $$ on good ingredients than new clothes or cars.

Answer

Yes, let's make this the biggest thread in Chowhound history. Though my browser is getting slow loading this page, and being a web programmer for an insurance company slow web pages hurt me.

In my former life, the first 25 years from my first job at 14, I worked in restaurants and hotels. I have worked everywhere starting from McDonalds to F & B Manager at the Shangri-La in Jakarta, and so much in between.

Answer

I am an architect in LA..mostly high end, modern hillside residential but I do design restaurants as well

Answer

I'm a massage therapist. Most of my ilk DO NOT have above average incomes, quite the opposite.We get paid a decent amount per massage, but the work is so intense that working a typical 40hr week is impossible. 
 My mom can spot a hole in the wall restaurant a mile away, and will try it out in a heartbeat. It is from her that I get my absolute love of everything to do with food-cooking, eating, reading, you name it.

Answer

Wow, what an interesting and enlightening thread. I'm excited to be sharing with such a wide range of people, all of whom make me feel slightly underqualified.

I have a background in PR, marketing, and nightclub promotions/management. I used to work at a crazy nightclub in West Hollywood running the business side of things, but being surrounded by tempermental rocker types was a major drain on my psyche. I quit and decided to pursue a career in screenwriting, which rarely works out. 

So now, I'm a freelance do-it-all TV/Film crew person, plus a newly published food writer for a nationally published niche magazine. I don't have much of an income (okay, I barely have an income, considering how hard it is to find a gig lately), but I gladly spend most of it on food and drink adventures. Luckily, the BF is a record exec who loves my cooking and is nearly as adventurous as I, so we always eat well, regardless of whether it's at home or out on the town.

As much as I love my adopted city (LA), I find myself missing Boston food (where I went to college). One of these days, I'll figure out how to make a proper chowdah :)

Answer

I am a full-time executive assistant (real estate) and part/some-time film producer (indies) with a psychology degree. 

I grew up in a household that was, at some points, pretty strapped for cash. We ate a lot of hot dogs, potatoes, frozen veggies and chicken thighs. In addition, my (amazing, hard-working, dedicated) Pennsylvania Dutch mother had never really learned to prepare food so that any flavor remained when dinner reached the table. For this reason, I taught myself to cook as a teenager and have been a Hound ever since.

Now that I’m on my own and surrendering a significant portion of my paycheck to student loans. I eat on the slimmest of budgets. Thankfully, I live in New York, one of the best cities in the world for cheap eats. You will NEVER find a vegetable in my freezer!

Answer

I'm an Advertising Manager and Food Editor for a locally owned, fiercely independent newspaper. My husband is the Executive Editor of same (it didn't start out that way - he had to point out that I was, in fact, working for the competition and wouldn't it be nicer if I were to turn from the dark side?). I was fortunate enough to have a mother who is an excellent cook, and a father who might just be a shorter and much balder (and Southern!) Anthony Bourdain, so we ate quite well for Lower Alabama. I became more serious about cooking when my parents divorced, my mom went back to school and I wanted to help out. 
Newspaper folks (at least we independent ones) don't make a lot of $$, but we always have a budget for good cooking at home. What's nice about living in Northern California is we have access to such high quality meat and produce, and, if it's bought locally, is usually more than affordable.

Answer

great post! I am a stay at home mom/ PT time Psychology student. My partner runs his own business in the entertainment industry that allows me to do both. We eat out a minimum of 3 times a week spending anywhere from $40-$200 per meal... oh dear I just did the #'s on how much $$$ that is each month... is anyone else blowing this much money on food?

Answer

I'm a high school English teacher; my husband is an executive in the microchip industry. When we were first married, we cashed out his paycheck (I was not working) and put X dollars in various envelopes; when the money was gone, it was gone. I had to learn to make that food dollar stretch, and there was very little left over for entertainment. I spent the summer of '79 learning how to make pie crust. The Jersey peaches were fantastic, and we ate pie ala mode several times a week. That summer I also began exploring the infinite varieties of mac and cheese. My interest in food and cooking took off from there. Almost thirty years later, we are lucky enough to travel regularly(including five days in San Francisco every July) and eat well. Peach pie and mac 'n cheese are still my favorite and best dishes,but I've been lucky enough to experience a number of restaurants that regularly appear on "The Best of" lists.
Reading recipes and restaurant reviews are a good part of my leisure time, and now this board is another guilty pleasure. Food can provide not just physical pleasure, but intellectual stimulation as well. Keep posting! I'll keep reading

Answer

Hi, I am new on the board but have been reading this post for awhile now. As of now I am a grad student at the University of Washington in Seattle getting my MA in Art History and teaching intro level art history classes. I'm defending my thesis this summer and starting a new program in the fall getting a MS in information management--which I hope will give me more of an income to devote to food than an MA in Art History! As you might be able to tell by my screen name, I have spent a lot of time studying in Italy, especially in Rome and I love Italian food, especially from the Emilia Romagna region. I started cooking when I was in high school and became a vegetarian (gave that up a year ago after about 8 years!). The rest of my family has never really been interested in cooking so guess who cooks most of the big meals now? As of now I don't have a lot of income to spend on food but I live near the International District in Seattle and there are lots of excellent and inexpensive choices.

Answer

I am employed by the Department of the Army. My husband is a trial attorney. I came from a family that loved to cook, mostly Polish and German food. Have one daughter in the restaurant business and the other is a junior in college. It was my lucky day when I discovered CH some months ago, I love reading all the threads!!!

Answer

where my graphic designers at? I only count 3 so far and I can't believe I actually went through this entire list (excellent topic, kevin). interesting that people are really being quite open w/ this particular question, when most profiles I see are quite non-descript. I work at an ad agency in nyc and our clients are in the travel and hospitality sector, the environmental and social non-profit sector, and also the progressive corporate sector of brands trying to make a positive change in the world. I also do freelance design work for friends, non-profits on the side, and also as much random art and side projects as I can, none of them food related.

I've been on the boards for maybe 5 years? during the BBS-style days and lucky enough to have been born and raised in queens, new york (apparently the most diverse borough in the entire country) and that's wholly reflected in the food I grew up eating and cooking. both of my parents raised my sister and I in the kitchen, so many of my cooking and eating techniques, as well as an appreciation for home-cooked meals, come from them, but I've also got so much variety in terms of cuisine, price range and category of food being raised in nyc that I've been able to eat at all levels with absolute access. my college roommates were the luckiest guys on campus because I always cooked up the best meals and munchies and I've always collected cookbooks and food magazines. I've been able to take a few trips a year so I always enjoy setting up a chow itinerary from these boards whenever I go abroad or to another city. food, for me, is the best way to walk a city and discover neighborhoods.

the best thing about the board is that it's not about income at all, since the questions range from top ("expense account dinner suggestions") to bottom ("favorite dollar food") and anyone can chime in or find what they're looking for, at any given moment. for me personally, money is no object when it comes to food and drink but of course, finding some delicious obscure home-style food usually ends up light on the wallet and that's what houndin' is about.

Answer

I found this board 1-2 years ago while looking for restaurant reviews. I generally use it when I'm traveling to some place new (Santa Barbara in a week!). I have posted a few times but not too much. I am a professor with a PhD in Sociology (lots of us on here!); my husband is a research scientist. We are in the Hampton Roads area, VA. We probably have a higher than average income and spend quite a bit of it on food and traveling. I'm different than the majority of people responding in that I CAN'T COOK!!!! My mother is a pretty good cook, and my husband has cooked in restaurants. I feel overwhelmed by the thought of learning (I'm kind of a perfectionist, so I think it may be frustrating for me!!). 
I'm not sure when I really became a "foodie." My parents would take me to fancy restaurants when we traveled (and I was a kid/teenager), and I continued to do that when I began traveling alone or with friends. However, it was probably after I met my now-husband in grad school that I got serious about it. We try to get to NYC as often as possible just to EAT!!! There are some good restaurants here, but nothing like you can get in the big city! Great thread!

Answer

Presently I am a preschool teacher, but I used to work in the historical archaeology/museum field. My DH is still in that world. I KNOW that we spend more money on food/booze/wine than most of our friends, however we don't go out to eat at expensive places. We mostly frequent "road food"-type or ethnic eateries. Not that we wouldn't want to go to more expensive, starred restaurants! We definitely don't spend our disposable income (such as it is) on nicer digs--as a matter of fact I was laughing the other day because I was noticing that 90% of the furniture in our house is either hand me down or second hand! And we're in our 50's! My friends like to say that our house is "eclectic." :) We also are paying college tuition for our oldest son.
We just love to explore the backroads, byways and strip malls of the US for locally known specialties or ethnic foods. It's entertainment, hobby and nourishment for us--our kids love to do the same.

Answer

Great Topic--
My dad started off as a short order cook-- moved along to some "American Continental" he would call it-- never officially trained-- unless you call his mom right off the boat from Greece "Chef Helen". 
Mom was an awful cook-- I was always fascinated what my dad could do in the kitchen-- so got interested as a "hobby".
My profession-- psychiatric social worker. I work part time for the best psychiatric hospital in the country-- and part time in private practice.
For years I wanted the to go to J&W-- but after reading Kitchen Confidential by Bourdain-- I said forget it-- and just chose to enjoy the meals my husband and I make together for each other or small entertainment!
Thanks for the topic!

Answer

I am an attorney and freelance translator living in Manhattan. Aside from rent, I would say that food is my biggest expense-- whether I am chowing in restaurants, hounding the street carts, or shopping for ingredients to use at home. I think food is probably also my favorite hobby and greatest preoccupation! While I am of Italian ancestry (100%), I grew up in several countries around the world, and had the fantastic opportunity to sample and enjoy food from many cultures. Most of my meals, however, have originated in the kitchens of my mother and maternal grandmother (both Italian-American), and I owe so much of my love of food--planning, preparation, eating, sharing, and discussing-- to them. Thank you Kevin, wherever you are, and to all of the other fascinating Chowhounds out there, for encouraging all of us to share!

Answer

It's been really fascinating, reading what fellow Hounders do for a living. We are such a diverse, unique bunch of food-lovers! I think it's part of the reason I keep coming back here, to read about other's experiences and (hopefully!) learn from them.

Me? I work in the hotel industry, here in Las Vegas. Making hotel reservations on the phone, to be exact. It's not the most swanky job, but the pay is surprisingly decent for what I do. Good thing, since I have a few expensive hobbies. ^__^ Big love is tea, and collecting tea-pots and unique teas from all over.

DH works as a security supervisor for another Strip hotel. No kids, don't want them. Our dogs are quite enough, thanks!*LOL*

Soo..When you call a Las Vegas hotel to book, you may just be talking to another fellow CH'er!! (i'd mention my hotel, but don't want to step on anyone's toes here- plus...It seems a bit tacky)

Answer

I have family spread out all over the world (mostly in India, Europe and North America) - just trying to keep up with everyone lets us visit atleast two different continents every year. I am of Indian origin, so we end up in Indian restaurants a lot when we have family reunions. I have found many great indian restaurants in places where you would not expect them at all (e.g. in France - "Maharaja" in Strasbourg, the "Le Maharajah" in Paris, and most recently, "Delhi Belhi" in Nice (on the French Riviera) where we had a family reunion for celebrating New Years eve recently...

I live in the United States and work for in the Information Technology field...

Answer

Just found this thread. So interesting. I am a real estate broker in nyc...born and raised nyc kid. I like to go out to eat more than anything and I say that I would sacrifice the other things (nicer digs, new car, etc)...but my boyfriend says I don't, and that I want it all. He might be right, but food comes first...sigh.

Answer

I am a Master Control technical Director at a sports TV station in Chicago. My wife is a feline only veterinarian/practice owner in Oak Park. I'm from Iowa, she is from Kansas so our Chowhounding didn't start until we moved here. Over the last ten years we've gradually expanded our chowhound world to include more types of food. 
 What began it all was a dinner at Everest. We really had no experience in fine dining but we certainly became hooked after that.

Answer

I'll 'bite', as it seems I will be a first...I am an audiologist and enjoy exploring not too noisy (we have to practice what we preach) chow around NYC with my audiologist pals

Answer

I am a ship captain(unlimited tonnage) engaged to a chef.

Answer

I import steel into the US from Asia. Through my travels in Asia, i have developed a love for food. mmmm...food....

Answer

I am a native New Yorker who moved to Florida at the age of 21...now in my 50's I have relocated to Baltimore! I have been in the radio business for almost 30-years, being a jock, but mostly doing news or co-hosting morning reports for stations in Fort Pierce, Orlando, and West Palm Beach. I am now the news bureau chief for a major company that provides news and traffic content to radio and television stations across the country. I have lived in my boss's basement for over a year now while trying to sell my house in Florida <sigh>. That is my goal...to get into my own place where I can cook! and have money to go out more for food! Love shopping at Eddies, Grauls, Wegmans, Farmers Markets, and places like that...I'm a newbie too...just about a week, but find I spend a lot of time here! Thanks for the boards!!!

Answer

i am an md, but food loving started as a child. Was raised in the US by immigrant, food loving parents who taught me to eat and love everything. Ate at mostly hole-in-the-wall ethnic places until I graduated and could afford more...now I eat everything! I drive a 9-yr-old camry, don't have the nicest house, don't even have cable - but I sure do eat well!

Answer

Right now I am a receptionist at a mortgage company (yawn!)... in fact, soon I hope to be going back to doing what I love - working in restaurants! I love the face to face interaction with customers (yes, even the awful ones), the fast pace, the multi-tasking, the tips, and most importantly... the FOOD!!!! I am so bored right now... the 2 things I appreciate most about this mind dulling job is that I met the man I will marry (and he'll eat ANYTHING) and I found Chowhound. I never had daily access to a computer until a few months ago. I cook whenever I can, drawing inspiration from the restaurant chefs I have seen work magic over the years, or from various food websites. There's nothing I won't try once (I would have been great on Fear Factor). My 30th birthday is drawing near and hopefully the next 30 years of my life will be filled with food, wine, travel, and more food.

As for the other questions... I don't make a heck of a lot of money, but yes, like fellow hounders I spend a decent % on groceries (wine), restaurants, and the like.

Answer

Wow, great topic. Writer & Producer.

TT

Answer

I'm in IT Manager for a business services company. Eh. It pays the bills. And buys the Balsamic.

Answer

i'm a newbie and have to say that the little bit that i read before replying has left me lost as to why there aren't more "domestic engineers" involved .... i'm just sorry i didn't find this years earlier!!! i grew up as the grandaughter of restaurant owners who were groomed by their fathers who both were brought over from Italy to work back then in the "CITY" and the genes are still strong!!!

Answer

I'm currently working in Real Estate, but my degree is in English Lit/Creative Writing. I write (and attempt to publish) poetry, eventually I'd love to teach it at a college level. Right now I'm enjoying my job, which gives me a good amount of free time to scour the farmer's markets and food blogs :) SO is in the tech biz, grew up with a mom who cooked the Thanksgiving bird in the microwave!! That is considered a major no-no where i'm from. Needless to say, its been quite a few years and he's still my willing and ready guinea pig (although I think he's starting to blame my culinary ambition for his expanding waistline)

Answer

I'm a landscape architect - not that you can tell by looking at my own garden.

Answer

Pretty sure by reading the rest of these 500 posts, that I am the village idiot. In real life, I'm a literacy specialist at a local elementary school. Got my love of the whole cooking thing by watching the Great Chefs series in the 80's And yes, I saw Emeril on TV WAY BACK before satellite dishes on Great Chefs of New Orleans.

Answer

i work for a nonprofit doing international relations work, but got into food when i was a kid (my favorite show was yan can cook!). my love of food and world affairs led to a fondness for ethnic cuisine. (having immigrant parents who are both creat cooks has certainly played a role in that too.) i've loved to cook since i was eight or nine and i have a food blog now, and when i'm not cooking, i'm usually daydreaming about the next meal i'll create.

Answer

I'm an assistant editor to a food/books publishing division.

Answer

This has been a great read! What a group we have here...here is my life-list:
wildlife biologist
cannery worker in AK
chiropractor
lawyer
caterer
full time food world watcher / reader / cook / eater

Answer

I am a housewife/artist. I entertain as much as possible because I love to cook and try new things. My husband is an independent writer/director in films so there are always people to cook for in our life. We met in college when we were literally starving artists, and we have always viewed food as an artistic expression.

Answer

Prior to selling out my soul to the world of PR, I was the North America bureau chief for two major European dailies. Preceding that, I was a broadcast news reporter and also did some play-by-play for a regional cable sports network, immediately upon graduation. I'm currently a partner in a boutique PR firm specializing in film festival, independent and studio film release, and film awards media campaigns with particular affinity for documentaries. Rugby is my sport and 35 pounds ago, I used to be a fairly decent surfer. I prowl message boards and sites like these with regularity and have been known to use any excuse to dine with a client and/or journalist.

Answer

Middle school teacher

Answer

I am an interior designer. I specialize in kitchens and bathrooms. I guess it's both ends of the equation. I also have a BA in Russian Language & Lit. but I'm actually a high school drop-out. 
My family is actually much more interesting than I am, but they took me on their ride across the world. My father was a Physicist and my mother a Russian Interpreter who worked for the State Department on a high level during the Cold War. 
My parents lived in several different places in Europe when I was little and would take me to restaurants with them. 
One of my very first memories is begging to order Escargot and my mother refusing because, she said, it was too rich for a little girl. I must have been about five. 
I remember dining in a very nice restaurant in a rural area of Europe on a stone patio overlooking a fabulous European view. My parents had many friends with them and they were laughing and talking and the food was spectacular. That, I think was the starting point of my chow-houndish personality. I have always been looking to re-create that wonderful feeling. I have done so in many ways in my life, but that moment remains a wonderful childhood memory. 
Every time I have a wonderful meal, I remember my father, who among all my friends and family is the one who probably had the most chow-hound in him.

Answer

Well Kevin, this has turned out to be a very intersting thread. Great question! 

I am a Master's Candidate in Library and Information Science. I plan on graduating in a couple of years and going into corporate librarianship, specifically in the Hospitality/Food & Beverage sector.

After finishing my Bachelor's degree I ended up working for a company that sold tabletop, equipment, and handled design for the hospitality industry. Clients ranged from the hole in the wall fish taco joint to exclusive super-high end clubs on the other side of the world. I always enjoyed food and cooking basic things for college friends, but in 1990, it was a little French restaurant on the island of Maui that sealed the deal for my husband and me. I haven't lived in CA for 10 years now, but am looking forward to getting back in the next 5 years! When I visit home, I always take time to eat well and adventurously. For now I live in N. Dallas and although I'm not by any means starving here, I do miss S. Ca a heck of a lot!

Answer

The responses here are surprising! I had assumed from the posts I read (admittedly, mostly Manhattan/Outer Bouroughs-skewed) that at least half the people were wealthy lawyers or bankers...I'm glad my stupidly conceived stereotype is wrong. I'm an editor at a lifestlye magazine (with the meager publishing salary and lingering student loan debt that come with it). Boyfriend is a biochemist at a university. 

I enjoy reading on here because I have too little money to waste it on expensive bad meals. Up in the Bronx, where I live, I'm adventurous, as a bad meal will only run me about $15 or so, but in Manhattan I'm much more cautious in picking nice restos for occasions. And I'm always looking for cheap eats advice.

Great topic!

Answer

DesperateChefsWives-so duh, my husband is a NYC chef
I'm a teacher-2nd grade

Answer

Lowly stereo salesman by day, equally lowly waiter by night.
I have resigned myself to the fact that I will be doing something revolving around food for the rest of my life.

As far as income goes, if you work 70-80hr weeks at reasonably good jobs you will be able to afford most of the things you want. However, you will never have time to enjoy any of them. At this point the "things" you want are free time and a stable career.

For those Hounds in the lower income brackets (like me) I guess we would rather spend $100 on a meal over a new pair of shoes. I have never longed for one more walk in any particular pair of shoes. A great meal is worth so much more than what you pay for it though.

Answer

Thank you for posting this topic! I'm still a new CH, but I've been a foodie all my life. Just ask my mom...

Anyway, I lucked out and got to combine my love of food into my work. I'm a PhD student studying food anthropology. Nothing makes me happier than to read about food all day (except for going home and whipping up a nice meal, of course!)

Answer

Recent university graduate (Bachelor of Environmental Studies, major in Urban Planning, specialization in Urban Design), correspondence analyst for the federal government for the past year. Not being restricted to a student’s budget has done wonders to develop the foodie in me! Also having more time to cook and research new ingredients and new techniques. I love to host dinner parties - nothing more satisfying than knowing your guests have had a truly delectable meal and that they'll be talking about it for a long time to come!

I have a couple of other foodie friends (but I'm not sure they truly appreciate the pleasures of a farmer's market quite as much as I do) and my husband of less than a year is making leaps and bounds developing his own palate. I really enjoy discovering new food and new recipes with him; as a matter of fact, that’s one of the reasons why I’m very much looking forward to our belated honeymoon in Rome this October, so we can try authentic Italian food together!

Answer

Fairly new to the "hound board, but I've always enjoyed food and cooking. Now I'm trying to eat healthier portion-wise, and I'm amazed at how just a few bites of something really good is way better that a whole lot of mediocre.
Oh...profession-wise...hmmm. My degree is in Radio/TV/Film but now I'm in purchasing for a spinal instrument/implant mega-corp. Previously, I've gone the customer service route, and have also worked in the jewely business.

Answer

I love how everyone feels that they are the uninteresting person on this thread, but I have enjoyed every single diverse post and am proud to be a chowhound. I frequent the Chicago area and work in the not-for-profit, Social Services field. I specilaize in working with adults who have Schizophrenia. I certainly try to pass along a love and adventurous food spirit to those I teach.

Answer

I have my b.a. in classical studies; my first career was in the hotel industry- I worked at the Food and Beverage dept of a five-star hotel in Turkey. I absolutely loved every moment of it. After I moved to the U.S., I got into the apparel business and currently I am a buyer/retail director for an apparel company. 
Most days I cook my meals at home and bring my lunch from home. That allows me to splurge on good restaurants occasionally and I get quality ingredients... Since I have a small apt, I don't really have a lot of space for gadgets and stuff either, so it works pretty well.

Answer

Sales -- for a small biotech that specializes in researching/developing and manufacturing cancer therapies.

I'm in love with all of you. Discovered CH 2 days ago and am obsessed, wish i could invite you all to a massive party here in mid-Michigan which feels pretty desolate food-wise, sometimes. Reading everyone's posts feels like meeting family for the first time!!

Answer

This is the 543rd reply i think.

Currently, a grad student in enology and viticulture. however, two years ago I was in IT/bioformatics. 

In answer to the original thread, now that I've experienced both sides of the spectrum in disposable income, I believe that there is somewhat of a relationship between income and likelihood of being a chowhound. But I think it's far more likely that you have time on the web and also that you live in an urban center with easy access to ingredients and restaurants.

Answer

Williams Sonoma for 10 years-great company, great people. I wish I had time to read about eveybody right now but I have to go see what my 2 little ones are in to-it is very quiet...being a mom is my main job. Chowhounds unite!

Answer

Fascinating! I'm a university prof, bi-coastal, travel quite a bit.

Answer

Director of communications for a nonprofit agency. Pay isn't great, but I still find a way to eat pretty well -- though it's often at home. Fortunately I love to cook, even for myself. In fact, I think I'm at my best when I cook for myself because I take more chances. This site fills a void in my life -- I just don't have enough friends who care this much about food and who are such adventurous eaters. I love hosting dinner parties but I often find the menu planning frustrating -- there's always someone who won't eat meat, someone who is low-carbing it, others who don't like spicy. I'd love nothing more than to cook for a table full of true chowhounds.

Answer

Hi all! This is really cool! I'm a long time lurker and occasional poster (okay, I'm sorta shy!), and can't say enough about how much I have learned about the wonderful world of food from this site, so I truly appreciate all the collective wisdom here. Cooking is like stress release for me, so it's nice to know there's others out there who also get a high from things like saute-ing onions... something most of my friends don't quite understand. Yeah, most of my friends can't boil water, so I'm the one who always cooks for gatherings. But I love it nonetheless because I know they appreciate it.

Anyway, I'm a "pointy-headed academic"--i.e., educational researcher.

Answer

Used to be a clerk working for a government department in the UK; now retired.

Government jobs tend to pay significantly less than equivalent jobs with large private companies. It's meant restaurant eating has always had to be limited - more so now there's less income - but we've always spent a high proportion of income on high quality food for home.

Answer

Epidemiologist and medical resident. We probably have a higher than median income since we are double-income no kids. Would rather eat good food and drink wine than buy items. Don't spend that much going out to restaurants but spend a lot on groceries and more on wine. A homemade meal with wine is one of our greatest pleasures and we try to do it often!

Answer

Attorney, but also doing online degree program to obtain MS in holistic nutrition, I want to be a holistic health counselor to teach people food has medicinal value!

Answer

I'm a pretty young CH so i may not have quite the experience like you guys, but i'm passionate bout food, that's for sure. besides dining, i'm an artist, work for a non profit organization, avid traveler, and also a future law school student.

Answer

I'm an actress, which I'm sure puts me in the minority here. It also makes being a Chowhound especially difficult, as there are always those employers who indirectly pay me NOT to eat. Not sure where my obsession (ahem, interest) with food came from... I grew up in a very healthy, veg-oriented family. My mother is an eating disorder specialist, while my father is a self-proclaimed food snob. Perhaps the clues lie there? Or in my ethnically diverse background? Or (most probably) in the many years I've spent (and still do spend) working in the LA food service industry? (Remember, I said I was an actress...)

Answer

I am a full time student working on my B.S. and work in a restaurant on the weekends, but because of my parents (my father owned a restaurant) and upbringing I have always been interested in food and cooking. going to cooking school was a possibility out of high school years ago, but the parentals were against it so I took the traditional route of higher education at a 4-year university. It wasnt until recently I found out about CH and I find myself checking this website every few minutes looking for new posts. im addicted. even though i dont have much income, i take advantages of specials to save money but still able to get good food; happy hour, pre theater prices, lunch instead of dinner prices, friends of the industry, etc.

Answer

Botanist (barely...i just got my BS). I'm just starting off as an environmental scientist. Obsessed w/farmers markets. I just think fruits and veggies are the most beautiful perfect things on Earth. (But I'm defintely an omnivore). I'm a plant nerd, I love to eat, my grandma makes the best Chinese food, and my sister is learning to be a pastry chef. I spend my extra cash on gelato, pho, and Trader Joe's. =)

Answer

I left banking 2 years ago to start my own company - www.BeforeKids.com - giftware for moms that reflects on life before kids.. I have two kids - ages 5 and 8 - and love working for myself - gives me time to check in with Chowhound on a regular basis!

Answer

I'm a small-time Wholesale Distributor for Seafood... the recipes on here are amazing!

Answer

Well hello all:
I have been a closet chow hounder for a while.. One of my best friends turned me on to it since we love to go to small cafe's and great restaurants. I am in the insurance business managment level and I am also obtaining my real estate license, my husband is in the mortgage business.

Answer

I'm a floor trader, also known as a Registered Competitive Trader on the NYSE. You know, the crazy guy you see in a jacket in television going ape on the floor of the stock exchange. I live for food, more than I do markets and commodities, and know where to find the best food around Wall Street, near my apartment on the Upper East Side of Manhattan and our home in Westchester County...thanks to this site! However, I'm still in search for really good Korean food in New York. I don't think it gets any better than Orange County and Los Angeles!

Answer

I'm currently a sophomore in high school in the East Bay, CA. Being raised by parents who immigrated over here from China to start an IT consultant business, I always ate well because my mom was fearless to try out new places, although now she's letting me have the responsibility to search them out :D It also didn't hurt that I would often tag along on client dinners when I was little and eat out extremely often, whether it was in China or just somewhere in the Bay Area.

When I go to good restaurants with my friends for special occasions, they often ask me how to eat something or whether this sounds good - must be a product of the random food rants I have! I also pack my own boxed lunches to school, which I have to guard, and make dinner when I'm not busy studying. I am not squeamish or averse to trying anything new, so that leads to some fun discoveries, like peanut buttery-tasting cicadas in China.

Answer

Licensed veterinary technician specializing in anesthesia. It has nothing to do with food.

Answer

hello, I am new here to CH and just love this site. I am a floral designer and event planner for the last thirteen years. Floral design is my passion but I know that if I were ever to make a career change I would love to be a chef. I enjoy cooking, getting new recipes and tweeking some of the old ones. So, thank you to all for your advice and wisdom.

Answer

Iwork as an assistant in a first grade classroom. I really enjoy food and travel.

Answer

I am retired now,but for 30 years owned a refridgerated food processing company which
I sold in 1989. I have become a pretty solid home cook and have a real interest in good
food.

I must admit that I am often amused at some of the assertions made on this site by folks who seem to have little technical food knowledge, but strong opinions,nevertheless.

And,please,enough with the text message abreviations. This is the literary equivalent of FAST FOOD.

Answer

I am contractor for VSP Vision Insurance. My name is amy_rc and I am an addict...that's right, I'm addicted to Chowhound. I love food, I love to eat, I love to talk about food and think about food. I am planning my next meal as I am eating my current meal. I love fresh fruits and veggies. My mom was a great cook and exposed us to lots of variety.

Answer

I know I posted to this question sometime ago. I cannot find the original to amend to it. After 15 years in what I feel has to be the stupidest way to try to earn a living, real estate, I took some mental health time off and had a great new job land in my lap. Starting next Monday I will be asst. manager in a cooking and kitchen supply shop surrounded with almost all the things I love. I am so glad I was able to step back from what I was doing and realize how much I hated it and got out. I was a wreck for a bit because I did not know what was coming next but just knew I could not go on in RE.

Answer

Am I the only flight attendant here? I get to travel and eat! I grew up with a wooden spoon in my mouth. Growing up, I was (still am) always the skinny girl who eats like a fat girl and I always enjoyed dining out which was on rare occasions. We were not rich but my father was a restaurant cook and we never ever had takeout for family dinners. 7 nights of fresh home cooked meals. I took it for granted when I was a child but looking back, it was better than anything u can takeout.

I did attend culinary school for pastry and externed at cafe boulud until I realized the kitchen was not my thing. 

I never cook because I'm always on the road or in the air, so I'm constantly eating out. And when I am home (NYC) I always meet with friends to catchup over dinner, usually at a low-med range restaurant. My guy, who is an investment banker usually brings me to places I cant afford on my meager check.

Answer

I did Hotel Management back in my country (Holland) You learn all round of hotel business but when I had to choose Front- or Back of the house, I went for the kitchen and loved it. 
Had my internship at a country club on Long Island NY where I met my DH. He was assistant to the sous chef at the time. Did lots of waitressing and worked at a front desk of a hotel. Even had a mini internship at a 2 michelin star restaurant. (actually right before it closed last year it had 3 michelin stars).

It does run in the family, Dad did culinary arts and is a wine agent now, brother is a Party/Catering Manager...

Currently my DH and I live in Florida. I'm the Catering Manager at a Country Club here and DH is the Executive Sous Chef. Haha, yes I'm a chefs wife... 
But we both do the cooking at home! :)

Answer

I'm a "Chef without a Kitchen". If you still have an ounce of passion left in your soul;You can't be an ex-chef, any more than you can be an ex- Southerner. I sell fresh produce wholesale. Every bit of my income goes to tasting, eating, cooking. I vacation according to interesting cuisine. I eat lunch weekly with groups of gourmands and foodies. All my friends are in the industry. I'll drive across town to 3 different stores just for better stuff...

Answer

I'm a Marketing Coodinator for a non-profit hospital. Pay isn't that fab, but fortunately the cost of living is exceptionally low and I'm rather budget minded so I can spend my money on food and travel. I'm especially broke and hungry because my kitchen is obliterated due to my kitchen remodel. Obviously, I'm not above torturing myself by still browsing chowhound!

Sigh...tragic.

Answer

I'm slightly confused these days, but I am a teacher in the south Bronx, just North of Yankee Stadium. I'm taking this year off to be home with my daughter, but I miss my job sometimes. I may go back sooner than I thought I would, but I wouldn't trade being home with her for anything! I'm thinking of getting a 2nd Masters in reading or even my Ph.D.,before going back to work.

Answer

my hubby and i own a road service co. tractor trailers mostly but we get the occasional Entermans or budwiser truck but usually sysco N.F. and the such i think i still have 1/2 a case of caned tomatos from one of the last happy drivers who tip out of there load not to mention i will never run out of poland springs water. (i'm still looking for the perfect customer... gourmet food delivery or wine i will definetly give them a good deal on fleet service! ) btw GREAT THREAD! 
SF

Answer

Ok, so after lurking and figuring out what all the regulars I talk with do I guess I will post:

I am a law student and I make jewelry for a couple galleries. While in college I used to be a lobbyist and also worked for state government.

I grew up with an amish nanny which made a large impact on me foodwise. I learned a lot of baking skills from her, and she passed down many of her recipes to me.

I also come from a family who cooks a lot from scratch and much from their own gardens. I came from a rather rural area, grew up on a beef farm in the real western MD, and my family from WV, during the depression depended on what they grew to eat and I guess that has stuck with them for the most part because they still preserve a lot of food and cook from their garden. Cooking was handed down as a very revered trait in my family. My Mother and Aunt are fantastic cooks and taught me a lot of what I know. And now I cook all the time for the SO in Arlington. So that is the long and short of it. I love to eat out, and cook, I can be a food snob, but I will go to a whole in the wall with awesome food. 

Great thread.

Answer

I graduated from college in 2005, now working in commercial real estate. Just got my first place and spend waaaaay more money chowing than I should;) I used to spend all my money on eating out (at least once a day) but unfortunately have to cut down on that due to a mortgage payment;( I am trying to cut back to 1-2 meals out a week. I love to cook anyway, but for some reason the experience of dining out is one of my favorite things to do.

Answer

Me. I am a full time student and a part time working stiff. I study biology at a northern California CSU and I work at a dental office, doing the sterilization. I don't have the same attraction to restaraunts as a lot of Chowhounds seem to (with the exceptions of the good all-night diner and the most wonderful local bakery). The actual act of cooking is my passion, I love food and I just love it even more when I make it. I have a very tight budget and my situation is like kevin said...I pretty much only spend my money on food, this way I can be a bit liberal with the food that I buy, and making everything myself does indeed make for a smaller grocery bill.

Answer

Just spent a half hour scrolling through these and found them fascinating....Obviously others do as well hence the 600 replies. Work as a stockbroker in national firm, previously an attorney on staff of U. S. Congressman. Grew up in rural north Florida and still live here...went to Washington determined not to be intimidated by the big city restaurants, so right away went to the top ranked in town (Jean Pierre, I recall, at the time) as well as Italian and Chinese, etc. that I had not been exposed to. Loved it. Later in New York training to be a broker, while the other guys went to baseball games, I tried the best restaurants NYC had to offer. I still like to try the top tables in a new town, but love finding really good food without pretension that is not too expensive. Particular passion for steakhouses, and have been to most in NYC at least once with many notching several visits. Also every major steakhouse on the east coast of US and Chicago. When my son was in high school, every spring break we would take a 3-4 day trip to some major city and eat at different steakhouse each night....never got old. Have never minded spending money for good food and wine but hate to be ripped off. Sometimes a $5 lunch is a ripoff while a $100 tasting menu is inexpensive by comparison. 

Past summer I organized a Tallahassee chowhounds dinner and we had a great time...many varied backgrounds at that dinner, just like on this board. We will have to repeat it somewhere this fall.

Answer

I just sleep and watch tv.

Answer

I'm on permanent sabbatical, but in my other life, I was a programmer for a very obscure language. I managed to save a bunch of Screw You Money and one day I said Screw You and I've spent the rest of my time trolling around Los Angeles getting my grub on and getting my drink on.

Answer

top corporate flack, former national security council staffer and white house press secretary. probably became a chowhound child when i realized mom could make a great meal from the welfare food. Also growing up in NYC could make a chowhound out of anyone.

Answer

I am brand new here... I found the site after searching for "foodie clubs". I'm an English teacher getting my MA. I live in Fairfield County CT and wanted to know who was in charge of organizing the dinners? I'd love to join up.

Answer

I cannot believe that I missed this thread when it first went up in June. Theee's some great stuff here(Iespecially enjoyed the Firesign stuff, my buddy was Regnad Kcin.) anyway, I, too, am a lawyer; the D.A. to be specific. I worked my way throu gh high school, college and law school cooking in New York, Cape Cod and Missouri. I've taught cooking classes and written a resaurant column for a area paper and eaten my way around North America, Europe, some of Africa and a little bit elsewhere. I'll try anything I can get down my throat two falls out of three(like Boggies) and eat and drink waaay more than is good for me, much to the chagrin of my wife, doctor, trainer ,mother and insurance agent(in no particular order of degree). But I love it and love reading and talking about it even when I'm doing it. It runs in my family, except for my father, who decries the obsession the rest of us have, announcing a ban on "menu deconstruction" when he eats out with one or more of us. Trillin has always been a hero and I realized that I was a CH after reading his concerns about only being able to eat 6 meals a day when visiting New Orleans, and recognizing a conversation with my DW wherein I was trying to figure how to go to 3 different restaurants for dinner one night in N.O. anyway the only problem that I've observed on the site is that there's no way to email actual food on here.

Answer

I've had the best time reading these. Can't believe I didn't see it when the question was first posed back in the summer.
I'm a legal assistant who was born, raised and am living in the South. Which means I am a dyed-in-the-wool chowhound. All events, important and trivial, revolve around food in the South. The first specific food experience was when I traveled with my aunt to New Orleans. My first cafe au lait and beignet were etched in my memory. Also, I tasted fresh cherries for the very first time at the market there. 
Everybody in my family knows that my highest food praise is "yummy" and it doesn't matter if it's gourmet or junk. I'm an equal opportunity eater, except for liver and brussels sprouts.
My husband and I love to eat out and we try lots of new places every year. They run the gamut from mom and pop's to Emeril's in Orlando. We spent $250 on that one meal but we had a blast!

Answer

I'm a life insurance actuary in New York City.

Answer

I'm a technical writer and usability specialist.

Answer

I've been retired on disability for the last 19 years (Navy vet) which is why I can move around alot. I've lived in 4 countries on 3 continents (US, Mexico, Germany 2 different times) and Turkey. My kids (cats) are international too - 2 Mexican, a West German, an East German and a Turkish cat. They're also chowhounds, but they don't write about it, being of the illiterate (and illegitimate too) persuasion. The smallest and newest, Minke the East German, will eat anything that doesn't eat her first and she's a tiny little thing too. I live right on the Polish border and go to Poland several times a week to shop.

Answer

I work as a Research Scientist at a food company. Basically, I use my knowledge in science to develop food products for the consumers. I actually spend a lot of time doing paperwork, especially reviewing nutritional facts panel and ingredient lines and also fill out documents. I also tend to do a lot of lab testing to mock up food prototypes and also producing prototypes in our little pilot plant. I really enjoy working with food and the pay isn't bad (yes, higher than average worker) so I am content. I dont' think I spend all my money on food/eating out. In the NYC area, there are plenty of fine restaurants but I do not eat there because I just don't see the value! I would rather save that money and eat at more moderately-priced places. According to this website, there are plenty of good restaurants in NY that are not too expensive and I feel most comfortable with those! In terms of spending, I think I spend the bulk on my money on investing (retirement / personal saving), followed by traveling and car. I am obsessed with cars so I am still stashing away money for my next car. Wish me good luck!

Answer

I just had to jump on the bandwagon. 

I am a lobbyist for a small statewide nonprofit in NH (though of course we prefer to think of it as "advocacy"). DH (an avid eater, though not a true foodie) is an apprentice to a traditional wooden boat builder. 

Been a chowhound for as long as I can remember- I won an award in high school once for an essay about a memory of cooking with my mom as wee-thing- maybe 4?- so chowing for at least that long. 

Also spent 13 years in the food industry, from pizza-cook to front-waiter at a classy New Orleans landmark, to a short-order breakfast cook at a diner (while in grad school)... and then some. 

Thanks for the great thread!

Answer

Thought I would jump in too, since I have been reading this for about a half hour! I sell wine. Tough job, but someone has to do it! :)

Answer

Retired physician, moved to Manhattan, selling cheese at D&D, living the dream

Answer

Composer. 
I'm generally more interested in the less gentrified aspects of my nabe, the East Village (NYC).
Now and then I'll splurge to celebrate a grant or award, or spend like a sailor during an occasional stint as a visiting professor. 
My folks ran a restaurant, so eating out is in my blood, and food's never too far from my mind (or my mouth).

Answer

I'm an event planner and my husband is a physician. Everytime we go away I always get such great suggestions from this board. We went to Iceland this summer and we went to the most wonderful place called The Sea Barron. All they serve is lobster soup and fish kabobs and you eat on long wooden benches with other people. My husband said, "Thank the Chowhounds!"

Answer

I am a news reporter on an AM radio station. I am also the station's restaurant reviewer. I do a restaurant a week.

Answer

I'm an undergrad studying Chemistry, English and Food Studies. I also usher Off-Broadway and would like to do some kind of Herve This-ean molecular gastronomy type research.

Answer

Construction estimator/project manager - and, after 38+ years, sick to death of it. I'd love to retire & put my newly remodeled kitchen to greater use.

Answer

I am a meteorologist. No, not on tv! I work for a private forecasting company...we forecast for movies, tv shows, roofing and construction companies, school districts, the Mets and Yankees, and many other companies. I work shift work which sometimes makes it hard to spend time with friends and family, and a dinner out is a good way to meet up! I am about to move from Westchester County, NY up to Dutchess County to be closer to work, and I'm really excited about having a whole bunch of new restaurants to explore!

Answer

I sell big thrills. Literally. Rollercoasters and other major amusement and water park attractions in the U. S. and Europe, having travelled heavily for almost thirty years.

My mother was a waitress at the original Hot Shoppes at 14th and Park road in Washington (when Marriott was a root beer stand) and my father was a chef at the Statler Hilton. In the '50's we would take day trips just to explore a restaurant/dive/pizza joint/hamburger place that they had heard about. My sister, at one time, was the chef/owner of one of D. C.'s better restaurants. I learned how to cook at six, discovered that hamburger tasted better with Campbell's cream of mushroom soup at eight and, at ten learned that ice cream actually tasted better if there was a cow nearby and I could hear the moo!

Because of my travel I've done 8,000 mile road trips where I've stopped in a half dozen cities on consecutive nights all eating bbq'd ribs, another year pizza, another year fried chicken, etc. I've done the same with 6,000 km trips in Europe searching for bratwurst, moules, curry and pasta. On both sides of the Atlantic, as a reward for nights away from home, I've built business trips around food or wine. I once lost 142 pounds on a diet at 23, then took three years to gain most of it back. Then I lost 103 pounds and kept that off for five years. Finally, in 1978 I started walking and today continue to walk obsessively 35 or more miles per week having lost all the weight back for one last time! I'm 60 and will probably die of pneumonia from walking in snow and rain... Perhaps curiously, as obsessed as I was with food at over 300 pounds now that I am under 200 (I'm 6'1") I am even more obsessed. Literally every calorie must count.

I don't think about how much money I spend for a meal-I think about how many calories I'll invest. As long as it is worth it, whether foie gras or pizza, if it is that good I do not regret one calorie. My guilt today comes from eating something that wasn't worth the calories!

I've learned how to control myself, I only regret that it took me so long.

I've written about food and restaurants in several publications over the years but my real focus is my business along with my wife. I've been fortunate to have had many of the experiences I've had, a number of which I've written about on here wishing I could have shared them. I also cook and have acquired something of a reputation for my obsessive ways...

Still, sixty years of exploration and indulgence along with Chowhound have given me the opportunity to meet a great number of people, many of whom have become good and valued friends. Several of them, I should add, are still alive after eating my cooking!

Along with riding and selling rollercoasters I couldn't ask for a more wonderful obsession.

Answer

I'm the Manager of Research for a boutique executive search firm. Yep, headhunting. We specialize in accounting and finance.

Answer

This is a great topic-I am fairly new to CH and was introduced by my foodie Uncle. I am a real estate developer and am 40. My wife and I love to eat out, eat in and just plain talk about food. Same goes for our families when we get together. My passion for food comes from wonderful ancestral cooking. My maternal grandmother used to hand-stretch her own streudel dough on the dining room table. It still brings tears to the eye and longing pangs to the stomach. This and many other talents were passed down to my mother who in turn taught me to cook and love food.

Answer

I am a graphic artist that works from my home. I do NOT have a higher median income, anymore, because everyone with a computer thinks they are an "artist" so they produce a lot of, IMHO, crap and send that out to the general public! I do a lot of magazine ads, newspaper, billboards, posters, etc., but mostly they are for high end car dealerships. My "not necessarily disposable income" does go for really good cheeses, specialty olives and condiments, and if there's any left restaurants!

Answer

Instructional designer, writer and editor for the past 20-odd years. Several years in social services prior to that. And to get back to one of Kevin's original questions that spawned this lovely chain: probably lower-middle income, but with a disproportionate share of that income going to food and books. And theatre.

Answer

Nutrition/dietetics student. Just started, and am not sure where I'll go with it, but there are many, many options. I think I'll turn away from the hospital route, and do something more like med. nutrition therapy, working in the community in education/outreach, or maybe food science..... Glad to see a couple others on here! Five months ago I left my 11-year job as a secretary, then sign-maker, and prior to that had a B.S. in English.... hence the secretarying :) Waitressed summers in a truck stop, and.... I think that's all my jobs ever :)
 
I was the kid in 4th grade whose favorite food was mee goreng and who could use chopsticks, as I've seen some others post. I think I got the food thing from my mom, who didn't learn to cook at home, but when she was on her own in the Peace Corps in Malaysia. So I sort of grew up on that stuff until she learned to make spaghetti :) Now she has over 3000 cookbooks (carefully picked ones, at that), and we cook something different together every Thursday. (My cookbook collection is coming along rather nicely, too!) I laughed at someone else's post as the complete opposite of mine -- My parents were Berkeley hippies, too, but were into food when I grew up, while the other poster's parents were uninterested. Guess hippy-folk come in all colors, too. My bro's a chef in Berkeley, but I think that's unrelated to all this (he was grown up before I came along, and had diff food experiences). Not sure where that came from.

As I'm a student (heck, and a blue-collar before that), we're a bit limited in budget, but find that foodstuff is one area where we splurge, still.

I'm so interested in all the people who said they're science researchers, but hardly anyone says what kind of science. I wanna know!

Answer

I am a Biologist by degree but have been working as a marketing person for the past several years. My spouse is a surgeon (bariatrics none the less) 

We feel that the food is the best way to get to know a people so we explore through dining.

Answer

I am a therapist. It's hard to tell if I have a higher median income because I live in Jersey ;). I don't spend a ton of money eating out because my area is a culinary wasteland mostly, but I do spend a *ton* at the supermarket, farmers markets, and local wine shop and love to cook at home most every day. Good thread.

Answer

I'm a magazine editor trying to get by in a major metropolis on $50K.

Answer

45 minutes later, it is my turn to answer. I have thoroughly enjoyed reading everyone's posts. Very interesting to read the varied backgrounds and professions... makes my life seem very UN-interesting. :)

As for Kevin's original question, here are my answers:

I am a stay at home wifey, no kids, cooking and taking care of my student husband. (dental school - graduating in may!!) We are 275K in school debt but still find the extra money to spend on food splurges. (thanks to Sallie Mae) Currently, we have no income (except for his monthly $1,000 scholarship stipend) so we are not part of the "higher median income" group - but before dental school, DH was a physician assistant and I was working in E-commerce (average incomes). DH is a gadget guy with a $200 cell phone and a new ipod, we have an '07 car, bought a 800 square foot condo a year ago, card table as a dinner table, walmart furniture, but NO credit card debt, or any other debt besides school loans. We love to travel and enjoy foods from different cultures. I would rather live in a smaller space and have more $$ to travel and eat.

Answer

I have a Masters in Social Work and am a school counselor for a private school. My husband has a Masters in History and is a middle school teacher. We have two little ones, a new house, two cars and not much money. But we love to eat! Food and all things food related are my passion. I love cookbooks and I love grocery stores. I am not the best cook, but I do my best. I cook best from recipes. My husband can whip up the best tasting anything from whatever is in the fridge. My truest passion is artisinal cheese. When I was in grad school I would babysit once a week and make 40$ and with that money I would walk over to Fairway and buy 3 new cheeses. My husband was not allowed to open any until I did. I saved the labels and kept them in my Steve Jenkins Cheese Guide. They have since faded. My mother introduced my brothers and I to "weird" food when we small children and I think that is where my love of any and all types of food came from. My husband's grandfathers owned diners in NYC and his father was a butcher. He has been eating "organ" meats forever and that is where I learned to love things like sweetbreads and lamb testicles (they taste similar). I discovered chowound.com 7 maybe 8 years ago when I was living in NYC. Some of the best times of my life have been going to the restaurants (with boyfriend, then fiance, then husband then little girl in tow) I have discovered through this site. We now live in the suburbs and it's a culinary wasteland. But I have a great life. But I miss my culinary adventures and availability terribly. Little boy has not had the early experiences little girl has as he was born in the burbs. G-d Bless Chowhound!

Answer

When I got married, quite a few years ago, all I knew was to put a couple of (washed and cleaned) veggies in a pot of salted water. My husband was a gourmet and I wanted to please him. So I experimented and I fell in love - not with him : that was done -- Not with food - but with cooking. Now I collect my family favourite recipes. This will be something I can pass it on and that they will enjoy.

Answer

I am 35 and I own a commercial real estate company in Scottsdale, Arizona. My obsession with food started at a young age because my parents always took my sister and I to nice restaurants, so we learned to appreciate good food. We do the same thing with our 2 year old son. 

My more active love of food and all-things-culinary really began when I started eating at some really great French restaurants while living in San Francisco (like Chapeau!, Baker Street Bistro, etc), as well as some extraordinary meals at Balthazar in NYC. 

Now that I have a company and family to be responsible for, I've had to give up some of my hobbies like flying airplanes. Food seems a much safer hobby than flying small planes, and it makes for a lesser dent in my life insurance premium, so here I am!

Answer

I work in TV. Basically I buy and sell TV program rights. I am 30 (well on Sunday anyway).

DH is a surgeon. He is 33. 

We have been foodies since we started dating 10 years ago. We live in Italy though so good food is expected (although not always found) everywhere we go. We travel pretty extensively both for work and pleasure.

Answer

Wow -- I can't believe I finally made it to the bottom of this thread -- and I can't believe I didn't see this when I was bedridden post-wisdom teeth extraction, instead of reading 648 replies the night before a paper is due...

I've been reading CH since junior year of high school and am now a senior in college; law school (hopefully) in the fall. I "interned" (filed papers) at a law firm one summer and was taken along to the usual trendy steakhouses and pseudo-fusion places. I was 17 and SO impressed by our clients, the dim lighting, the money being thrown around -- but NOT the food. It is great to see so many lawyers on this board who are 'hounders as well!

I have zero income at the moment and spend as much vacation time as possible working to put myself through college (personal choice). I've been working since I was 14 and I've been a receptionist, office manager, piano teacher, assistant to an interior designer, bakery counter girl, waitress since 18, and was recently offered an assistant manager position in the same restaurant.

My mom is an awe-inspiring cook and continues to endure my trucker-size appetite (it got especially bad when I was a teenager). I'm only beginning to appreciate how good I have it; she is a master of Cantonese cooking and we live in Queens, NYC! My dad worked the administrative end of wholesale produce in Chinatown for many years. We often had access to extremely fresh produce/fruit and invaluable contacts in Chinatown (restaurateurs, food suppliers...).

Here at college I'm stranded in a suburb north of Chicago, where the nearest supermarkets are a car ride away and I am, sadly, without a car. The "kitchenette" has electric burners instead of gas, there's no wok, no refrigerator stocked full of fresh, washed vegetables at the ready...and no in-house mother to consult when the cooking goes awry. This is especially tough after a previous semester abroad in Madrid, where I blissfully ate my way through Spain (and a few other countries) for six months. I doubt I would have learned half as much Spanish without spending countless afternoons and evenings talking food with my host mom, a tireless chef who took immense pleasure in cooking for her family. I was her 32nd (!) foreign student, but apparently the first to willingly eat rabbit and brussel sprouts! It turned out that she had been dying to learn authentic Chinese cooking (and I wanted all the Spanish recipes I could get my hands on), so we did a lot of recipe testing and trading in that kitchen. Ah, the metric system... My closest friends there were also 'hounders -- and locals! -- so most of our time was spent on tapas crawls and assorted fooding after fútbol matches.

Like others have posted, I don't think higher income necessarily indicates a higher propensity toward 'hounding. For those of us who don't live the dream (food anthropologists, I'm looking at you!), the options are sometimes (often) more limited, but the art of being a chowhound lies in utter fearlessness! We must not be deterred by the 30-minute walk required to reach the nearest decent bagel and schmear, a cab ride from the train station into another suburb for an elusive Italian beef sandwich, or even a flight to Spain to satisfy that tapas craving...

Answer

Well, I'm 52, southern California born and raised, working as a mechanical engineering technician for a fabless broadband chip designer, and I've been watching cooking shows ever since Graham Kerr's "Galloping Gourmet" days. Didn't really start cooking seriously until a few years ago, and if I had known how much I was going to love it 30 years ago, I would have gone to cooking school. I love people's reactions to my food the same way musician, writers, and artists love people's reactions to their creative efforts.

Answer

I work for a Fire Department (administrative position) and have my own business with a whole food fruit/veggie company. Lifelong chowhound....love to eat, love to cook, love restaurants, love browsing through cookbooks at the local bookstore, or reading recipes on-line...if it has to do with food, I love it!

Answer

I'm a graphic designer: logos, brochures, menus, catalogs, mailers, promotional materials, etc.
And working from home, i find my desk is waaayyyyy too close to the kitchen.

Answer

architect

Answer

An ex chef, I now work for the caterer.com website, helping to find great restaurants new great chefs!!

Answer

While in school, I worked in several restaurant jobs, and then for a baker. I'm pastor of a church now. My guilty pleasures are cheese and dark chocolate, white beer, and red wine.

Answer

I answered this in June, and since then my life has taken a huge turn. I moved from Chicago, home of Italian Beefs and Deep Dish Pizza, to Dhaka, Bangladesh, in August. In Chicago I worked as a public school teacher and although I was surrounded by great foods, I was usually too strapped for cash to buy anything. 

Now I teach high school at an International school and although I have a significantly higher income, have almost nothing interesting to buy. The green markets have really nice produce, but are limited in what they offer, and the markets are also very limited. Imagine living somewhere where you can't buy fresh cream and the cream cheese costs the equivalent of $8.00 a package. 

 When I flew home for the winter holidays, I filled my suitcases with chocolate, sausages, spices, Trader Joe's snacks, and other tastes of home. The pluses of living where I do are that I have a full time cook who is teaching me how to cook Bengali foods, and the long weekends in Bangkok (and a trip to Hong Kong coming up in a few weeks).

The restaurants are very limited as well, and there is no public sale of alcohol, so much of my disposable income goes to entertaining at home.

Answer

i currently work in a wine shop in New Haven. I've also been a cheese monger for a busy shop in New Haven county for a few years. Previous to that I worked for a fine foods bistro in North Branford, CT. Always loved this industry. Will be back to selling cheese hopefully by the end of summer 2008 if all permits go through.

Answer

I work in Mutual Funds

Answer

I have been a Registered Nurse for 44 years. Gawd I'm old! 
I am retired from the United States Navy.

Answer

I am self employed doing transcription work in the corporation litigation field. It's just something I sort of fell into and happened to be pretty good at; short hours, large invoices.. it's nice (typing at home, 3:00 in the afternoon, still in pajamas with a beer.. probably not the worst job of all time), and people think I'm mad to be considering a career change, but I can't type forever and I am bored out of my skull most of the time.

Going to culinary school in the evenings and loving every moment of it!

Answer

I'm a Secretary at Disney which pays the bills and provides me a 20% discount at property restaurants and once a year I get two 50% off coupons which is how I can afford to even eat at some of the restaurants here, LOL! 

First and foremost though, I’m a Christian Minister/Missionary and my future goal is to be an advocate for international orphans. 

I also sing, similar to Sarah Brightman, but I need a lot more training to get anywhere near where’s she’s at with her voice, LOL! But I love to sing the type of music she and Josh Groban perform and hope to do it as a way to raise money to feed children in the future. 

As far as a food background, my father worked as a chef in Chinese restaurants for 9 years before opening his own restaurant when I was 7 (almost 30 years ago). I grew up hanging out at the restaurant and eventually working there for 10 years as a hostess, carry-outs, bus girl, waitress (only when really needed because I hated doing it!), and cook (every Sunday for a year I made Cheng Fun for Dim Sum). I finally got tired of working at the restaurant and went to Sullivan University and majored in Legal Secretarial which is how I was able to break out of the family business. It just so happens Sullivan has a culinary school as well so for a year and half while I was there getting my associates, I ate some really good meals made by the chefs in training and gained 20 pounds, LOL! 

I think it would be fun to write a Portuguese cookbook as well as one on High Tea. Maybe, one day when I can stay at home and experiment.

Answer

Wow, what responses - I am a microbiologist working with a state lab - mostly environmental stuff

Answer

Over 30 years of restaurant work. When I was 17 I was working as a waiter at a restaurant in Boston when James Beard was seated at my table. He was in town promoting a new book and at the end of the meal left me a signed copy. Since then I've worked for several "famous" chefs, now I'm a GM at a well-known restaurant in a very old east coast American city.

Answer

I am currently working as a national sales manager for a specialty food company. I am looking to go back to school to get my masters and focus on either non-profit food organizations or food trend analysis. Or both. I tend to be the type that wants it all. I also want to be published, travel the world in search of divine specialties, be on the committee of worldwide food organizations, be a part of a food revolution, and start a non-profit.

Answer

I'm a student.

Answer

I count food for a living.....actually inventory it in supermarkets in the tri-state are of New York, New Jersey, and Connecticut plus Pennsylvania...

Answer

i am a psychologist. my interest in food and cooking happened when i was 8 yrs old on a sunday morning my mother woke me up to teach me how to make scrambled eggs. i have been cooking and trying different foods since then. my husband and i moved out of india and lived in the middle east for some time and then to the us. lots of exposure to different cuisines all of which i had to try. but the turning point as i refer to it came when we lived in iowa for a while and i 'really' discovered food and cooking. havent looked back since then. infact i sometimes use food examples in my work as well. i had suggested to a patient a recipe for fried rice which referred to his life, using ingredients according to preference. he loved the example called it unforgettable. so i bring my love of food into my work as well with good results.

Answer

Risk Analyst for a large bank. I live in Queens which might just be Heaven for ethnic food, 15 min form the city for everything else.

Answer

I teach cooking on the border of Umbria and Tuscany in week long courses, commuting from NYC. When I am in New York, I blog, make cooking videos, cook for private clients, and organize for Italy. 
fayefood.com
fayedelicious.blip.tv

Answer

I'm a new family law attorney. Young and very much in debt.

Answer

Painter of food things--large, messy picnics with scale changes and varying degrees of recognizable food and drink in a chaotic landscape. Grew up in Iowa, learned to taste so many things in the Bay Area, now in NYC midtown office assisting bankers and able to try new foods each day.

Answer

I'm a pediatrician who also does Healthcare IT (technology) consulting. My husband is a specialty cheese consultant.

Answer

I'm fairly new to CH, came across it while looking for info on gluten-free, vegan options for a possible trip to Italy. I keep ending up in social services, though I have undergrad degrees in Spanish and broadcasting and an MA in Environment & Community. I work with children and adults with developmental disabilities. My role in our household is to keep us in a lower tax-bracket...We live rather simply. 
 One of the kids (9 yo) I work with has insulin-dependent diabetes (since age 1). They have trouble with her sneaking food she's not supposed to have. I recently made a deck of nutrition label cards (fruit, vegetables, nuts/seeds, beans, and grains so far) and we play a game where she chooses the nutrient and I identify whether we're looking for high number (fiber, for example) or low (sugar, for example). Then we each put out a card and whoever has the higher number or lower number gets both cards. 
 One of my adult clients is interested in expanding his food choices. We've gone to a Trader Joe's and a local Farm Market to wander and he asked what various different items were and how one can prepare them. He recently had a page with photos of about 25 kinds of vegetables and he had checked off the ones he has tried and asked questions about some of the others.

Answer

I'm a radio journalist for the grand-daddy of broadcasting, the BBC.

I live in London, so have good access to both restaurants and shops. I'm also a keen home cook, with a terrible cookbook habit! As well as eating, I also like to travel (partly 'cos I get to eat different stuff). 

It's interesting reading about how people became the chowhounds they are today. I was brought up in a working-class family in the North of England. My mother doesn't really like food, but she did cook because there wasn't really any other option. She's especially good a baking. My grandmothers on the other hand were both terrible cooks. So there isn't really a big history of foodieness in my family. So God knows where I got my obsessive love of chow from!

Answer

I'm a Pediatric Physiatrist in Ohio who once was a relatively good professional cook and wine retailer.

Answer

I'm 21, and a student getting my BFA in piano performance. I have to agree that there is some connection between being a creative person and being a foodie. I think it has to do with giving a lot of time to your sences, and also food is of course art just as much as anything else. 
As you can imagine I don't have any money but when I do have a little I spend all of it on food.

Answer

Used the "find" function to see how many librarians replied to this post. Surprisingly, only 3 (now 4). The wife and I are both 2nd career librarians, 1st careers in the music industry. I'm surprised because I know so many public librarians who love Chowhound and try to get jobs in neighborhoods with good food. Best part of the job is that just about any (cook)book ever printed is available via Interlibrary Loan.

Answer

DH and I are 2 years out of law school...I prosecute child sex crimes and DH prosecutes serious drug crimes. After student loans, food and wine are our biggest expenses...and worth every penny!

Answer

I am an optometrist in a small town on the Central Coast of California (Templeton). 

I first REALLY got interested in food when I was in optometry school in Philadelphia during the "Restaurant Renaissance" that it underwent in the late 70's. I had the good fortune to be dating a guy with lots of money and a desire to wine/dine me ;-)

I moved to SoCal (Orange County/San Diego) immediately upon graduating and have enjoyed all that it has to offer for many years. 3 years ago I moved from SD (which I think had gotten pushy, pretentious and way too crowded) to the bucolic hills of San Luis Obispo county. I love the proximity to the wineries but miss the ability to find ethnic food markets. I am a person who visits markets on vacation to see what local goodies I can turn up....a trait that my ex-hub never understood.

Answer

Wow, my life sounds so boring compared to a lot of you! But here goes.

 I have been a self employed hairstylist/colorist in the Seattle area for the past 16 years. Prior to that I worked for a group medical/dental insurance company in many aspects until I realized that it bored me to tears! My current husband (#2) of 22 years has always been in the hospitality/food industry and has done everything from busing tables to General Manager. For the last six years he has happily been a lead line cook at the Microsoft campus in Redmond. He gave up management money to be happy and just cook. I cook as therapy. Nothing makes me happier then putzing around my kitchen on the weekends with something slow cooking in or on the stove. Although we haven't traveled much, mainly Mexico and some parts of the US, we love ethnic food and hope someday to do as much traveling and eating in other countries as some of you have done. I discovered Chow.com around the first of this year when I was looking for some good places to eat in Portland, OR and have become addicted to this website. I love that people put out ideas and I rarely see any mean or nasty comments made. My husband just walked by as I have been writing this post, laughed and said "it is like your porn site" ha ha. He is right, I am just so happy to have so many others that love to talk about food as I do!

 Thank you to all for all of the great answers, ideas and inspiration you have given me in the past few months. I hope this will be the beginning of a beautiful relationship!

Answer

This is interesting! I'm an electrical engineer, and until recently was president of a small chemical company (retired a few months ago). I noticed several musicians have posted, so I'll add weekend musician to the list (I stopped doing that when I got tired of always being the oldest one in the club- no Mick Jagger here)

Answer

I work as a water distribution and treatment operator for a public water system.

Answer

Ha..... i'm a digital artist. I create pictures on the computer all day long. Then go out to eat every chance i get ;).

Ben

Answer

Funny you should ask ... All my life I've worked in big industry - insurance, engineering, transportation ... and now I work for a coffee company - Zoka! I'm so excited!

Answer

I am a stripper at night and a chef part time.

Answer

I have a Ph.D. in English. I write fiction and non-fiction (some of which has been published.) My husband and I are homeschooling our three children. We don't have a television (for philosophical reasons), but we do have a commercial undercounter dishwasher that is one of the best pieces of kitchen equipment I've ever owned.

Answer

I am a chef. I originally came here to find out what people were saying about the restaurant I help run. People post things here that they never tell their server. Chowhoud is a good place to find out what people think about what other restaurants in my city are doing, it is part of my intelligence network. Also I love talking about food, obviously a lot of people in the restaurant business are foodies.

Answer

I'm a sound engineer for live concerts and events. I definitely don't have an extravagant income but I love food and I am willing to spend $$ on it.

Answer

I'm a retired baker and cook, living in Mexico. Now a home baker and cook, blog writer and foodie board pster.

Answer

I liked this topic when I originally saw it, but I've been too lazy to respond. I'm an organic chemistry professor at a small liberal arts college in Kentucky. I really think I've been a Chowhound for about 5 years. This past year I have really accelerated because I've been on sabbatical for the past 10 months in Melbourne, Australia. I've just eaten in my 51st restaurant from the Good Food Guide published by the major newspaper here. I have spent a lot of money on food, but I will be upgrading my TV when I get back. I do make pilgrimages to Chicago and NYC specifically for food, although Kentucky (and particularly Louisville) has some great restaurants. My research is in green chemistry and I find the current emphasis on biofuels and its effect on food production/the environment to be particularly fascinating. On a side note, I still get confused by all of the talk of organic food since it's all organic to me.

Answer

I'm a sales trainer... author, and speaker with over 1000 programs over the past 25 years. Which takes me to about every city, where I always CH to find great places. For fun, on the road, I stop in grocery stores to check their local produce and meat selections. Odd, I know.

Self-taught cook, now a snob. Next-door neighbor is the same. Constantly looking for a meal out we say we could not do better. 

Went out on the competitive BBQ circuit a few years ago and won some awards. I never eat BBQ out--the best you will ever find is at a competition with the best teams. Own three commercial smokers, many grills, and have homes in AZ and Nebraska with very sweet indoor and outdoor kitchens. It is a sickness, I know.

Answer

Taking the bar exam. Part time cheesemonger.

Answer

Housewife (hubby is high-tech, he finances our CH habits) but I also play with real estate, buying houses and renting them out to pay the mortgage. No income to speak of, but breaks even for the most part and should provide for a nice retirement.

I spent 4 years in England with my parents as a child and they used that as a jumping off point for many weekend trips to Europe. Hubby was in the military and got to do a lot of travelling that way; since we married in 2000 we have made an effort to take 2 major trips and many minor ones each year. The percentage of our income we spend on CH-related activities has decreased, but it still comes out of the budget before say, clothing or shoes.

Answer

I've been an attorney these past 13 years, doing civil litigation. I got involved in chowhound years ago as a natural extension of my love of food, cooking, and other things food related. I wish I remember the first time I saw chowhound, but I confess, I don't remember, I have been posting since, I think, 2003 (or maybe December '02). I adore this site, as it has exposed me to both wonderful food and resources for ingredients, and to the unique voice of like-minded people. 

I am going back to school for agricultural and resource economics this fall at the University of Wisconsin, Madison, to transition into a career in food policy. Trading the perpetual summers of Los Angeles for the midwestern winter, but am very much looking forward to the change :-)

Answer

New York City, 24 yrs old- Buyer at the American Museum of Natural History. 

Good posting idea! 

I personally realize I forgo other things (clothing, drinks out, better entertainment, etc) in order for me to eat out often. Prices are high in the city so I realize a big portion of my income goes to chowing down! There are just to many temptations....

Answer

Engineer working for a BioPharmaceutical Architecture and Engineering firm.

Answer

the sole web developer for a large company, and a wanna-be-cook at home. my college roommate went to the CIA for a year and dropped out, and he introduced me to real cooking. best steak i've eaten is still in my lowly college condo's dining room.

Answer

LOL about stumbling across this thread. I was searching for best taco trucks in L. A.! I'm a social work manager, licensed therapist, and occasion food minister to the homeless on L. A.'s skidrow.

Answer

I'm a dog trainer and writer in CT. I was lucky enough to be raised Chowhound parents, and am proud to carry on the tradition! Financially, its been a roller-coaster of feast and famine, but I'd put $ towards a memorable meal before a new pair of shoes or techno- gadget any day!

Answer

I'm a Human Resources professional for a company in western Massachusetts. Currently, retirement is looming in the not-too-distant future.

Answer

Business Analyst for a major insurance firm. As a matter of fact our office here in Connecticut is moving about 15 miles from our current location and I'm already ordering my favorite sushi takeout etc. from our local places before we move to our new location which is in the middle of nowhere chowish.

Answer

I am a first-year high school teacher. I live alone and my individual income as a first-year teacher is about 20% below the median household income for my city, but also about 20% higher than the median household income for the area of the city I live in. I say this without having received my first paycheque yet! I have two undergraduate degrees (a four-year Arts degree and a two-year Education degree... that is the Canadian way for you confused Americans!). I started getting into food during the two years I took between degrees, when I worked as an English teacher in Torino (Italy). One of the highlights of Italy for me was teaching at the Ferrero headquarters... it seemed that the supply of Happy Hippos would never end.

Answer

If it isn't obvious by the name, I work in Chemistry. I am in hot pursuit of one of them PhD things at McGill, in Montreal (my city soul-mate). My research involves engineering of enzymes to make them do our bidding.

I moved to Montreal from Winnipeg, where I got those other fancy papers people hang on thier walls to intimidate strangers.

My obsessions include cooking, wine making, and... hmmm, taking advantage of the various things this city has to offer.

Also, I'm Batman.

Aaron

Answer

I really don't do anything at the moment, my SO takes care of expenses and I spend my time shopping around/eating/cooking.. it's a hobby ;-)

Answer

I am primary (elementary) school teacher. My income is 20% higher than where I live. I had to look that up! I teach in a small town nearby which has a substantially higher unemployment level than where I live and since the town is so small I cant find any information ....
I got bitten by the cooking bug in high school and then when I moved from the country to the city to study for my degree I the plethora of ingredients really sucked me in. Living in the country makes it tricky to find stuff but its certainly worth the effort.
Am also a newbie.

Answer

Hey great topic! I'm a clinical psychologist and yes, I probably analyse my food too much. Seriously, I do have a problem though - I live in the Caribbean on a smallish size island. You would think that we would have every type of seafood in the world because we're in the middle ofthe ocean. Not so. We have tuna, Mahi and Wahoo and that's it. Local people can eat the "reef" type fish but they contain nasty toxins that make non-locals sick. The other major problem is produce. Everything comes in by ship and the produce is old and wilted by the time we get it. As a result of all this - when I get to the States, I camp out in Whole Foods!

Answer

Cool topic! I am also a newbie but have alway been obsessed with food. My mother is a fabulous from-scratch cook and also took me to all the ethnic restaurants in Charlotte( very few in the 80s). I work as a pre-k teacher during the day and I also have a personal chef biz in the works. We all know education doesn't pay big bucks so when I do eat out, I make it count! No Ruby Tuesdays or TGIFridays for me! I like my own cooking so I like to invite friends over for a great meal. I've also been lucky enough to eat my way through parts of Europe, Mexico and much of the Caribbean. Yummy!

Answer

I currently work in a cubicle. The details don't matter. Business management undergrad degree and I would advise no one to ever study business as it is a soulless waste of a life. As for money I make enough for a single guy to live comfortably.

I worked several part-time jobs during college but I have to say working in a liquor store was by far the most fun, because you got to meet a whole menagerie of interesting and sometimes shady characters. Factory workers filing in for 40's at every shift change. Cops arresting child molestors in our parking lot. College students buying cheap beer and Mexican laborers buying expensive tequila. Trophy wives buying white zinfandel, and business guys buying Glenlivet. Nervous-looking 30-year-olds who would buy a 24-pack of Smirnoff Ice and ask us where the local high school parties were. Scraggly guys who would panhandle outside the store all day and exchange a wad of sweaty singles for menthol cigarettes and cheap brandy. I also saw a lot of human misery and the experience made me never want to be an alcoholic.

It's funny that I grew up in a home which produced amazing food while giving food and cooking so little respect. My parents are Taiwanese immigrants and my mother can produce an Oriental feast at short notice, but to them food is certainly not something which intelligent people would spend time discussing. So from them I got an appreciation for good food, but no outlet for discussion and experimentation. When I found this site I was surprised and happy to see that there were actually people who spent time thinking about food and cooking like I do!

Answer

buyer for major electronics company

Answer

Did I answer this at some time in the past? Can't find any posts from me, but with 700+ replies, maybe I missed it.

Anyway, here goes. Advertising photographer. Wife is President of the largest Catholic hospital west of the Mississippi River and the largest in a 5-state region.

As we travel the world, most often on business, I get to pick the restaurants, should we find that we have a "night off." She has about 6 meetings per year in Las Vegas. Only way that I will attend, is if I get a night, or two, with her at the restaurant of my choice.

We are both winos, though I am a 32nd Degree Wino, so that is always a focus of our dining. We appreciate all cuisines, and gravitate to innovative chefs and sommeliers. If I can learn something on either the wine, or the food front, I am pleased. As I am also visually oriented, I appreciate creative presentations - one needs a certain amount of light for that. [Note to restauranteurs: if I cannot see the food, I am less enamored with it. I do not need darkness for a "romatic" evening. If I require darkness, I'll do that when either back at home, or in our room.]

We always travel BC, or FC, and in those cabins, ariline food and wine are important. Wow me. Show me something that I do not expect, but can appreciate. For me, every meal should also be a wine tasting. If the airline lists 8 wines, please have them all on board for my flight. I want to taste them all.

Though wife is a great cook, and could well be a chef, if she were not so very good at what she does, we do not get to really do that much cooking - a big problem, but then we're in the air, more than we're at home.

When we entertain, we always have a staff, so we can spend time with our guests, unless it's just family and even then, we'll usually have staff. For all parties, we use a caterer to help us, often bringing in a chef for that particular event. My wife flies in a couple from New Orleans (her hometown) for special events. We've also done several events that are "cooking lessons" for our guests with a guest chef. The attendees get an apron and a toque, and get to help prepare the food for that evening, at the direction of a chef. So far, they have all loved this concept - hands-on food prep, and then sitting down to a wonderful meal.

If I could buy something to further our lives, it would be fractional ownership of a long-range Citation, so we could get to, and from, the meetings more quickly. Plus, we'd use it to hop up to Napa, or over to Blackberry Farm, just for a weekend. See, it'd still be about dining and wine, but more leisure time with my wife.

Hunt

Answer

Global business development for a high tech company. A native Bostonian, I've also lived on the West Coast and in Europe, and spent much of the past couple of decades traveling and getting to eat out in many different parts of the world. My wife is a Russian-born-and-raised mathematician, working in software these days.

We love food, cooking, entertaining, and dining out, but being both small of stature and not as young as we used to be our capacity is limited, so I'm one of those annoying people on the boards who's always complaining that portion sizes (especially in the US!) are too big.

Answer

Cool thread, I do like knowing what some of the "familiar faces" are up to.

As for me, I'm in the military- a JAG officer. Great job, and such fun people, but not a lot of chowers. Still, lots of opportunities to travel (albeit sometimes to places you'd rather not go...), and eat well.

Answer

I know this is an old topic, but I enjoyed reading it so I'll put my two-cents in! I'm new to CH and I'm addicted. :) I grew up in an Italian/Scottish household in MA on the northshore, now I'm in Norfolk, VA (the armpit of Hampton Roads). I am currently working as a Catering Coordinator for a private school, but a big name "food service company" signs my measly paychecks. My husband and I live a comfortable life, but money is tight. Because there's nothing to do down here, we eat. Whether it be at home, or in a decent restaurant, that seems to be our weekend fun. About 4 times a year we'll splurge on an expensive dinner and that's just fine with me. I'm afraid anything more would lose it's appeal and excitement quickly, but I could be wrong.

Answer

Restaurant Consultant, mostly work with independent and franchise groups to develop Operations procedures, Training programs and Menu Items. Write articles and make presentations on Customer Service, Women in Business and Cost Control issues. Have a political science degree and was originally a political speech writer. 

Working in the foodservice industry has allowed me to travel all over the country & the world, eat well, expand my culinary horizons and meet great people. When I'm home I enjoy cooking for friends and family incorporating things I've learned and using ingredients discovered during my travels. Passionate about a couple of non-profits that are trying to end childhood hunger, provide nutritional education and training to low income families.

Answer

I recently got a job working at our local food co-op, so I'm surrounded by fabulous organic local food all day, every day. And, having a deli downstairs cooking and baking deliciously aromatic foods which wafts upstairs to my desk all day long is so tempting. I eat w-a-y too much at work! 

As far as income, well that's another story. We certainly are not higher income than the average working person. We do not skimp on purchasing quality food for cooking at home, but we cannot splurge on expensive restaurants. If I still lived in a city full of amazing restaurants that would be more difficult, but our little burg has a limited number of really fine restaurants so we tend to be happy eating Thai or at other moderately-priced places.

Answer

I import home & garden decor, currently more garden.
Travel to China for business, which give me great opportunities to eat and talk about it.

www.taosourcing.com

Answer

back in the pre-grad-school days, I was a Chemical Engineer in Marketing and Technical Services; I primarily worked in applications development for my former company's food technology products. Interesting work, when I did formulation development I got to cook/bake all day which was a fun alternative to, say, my chemE friends who worked for Shell. or Monsanto.

currently I'm a graduate student getting my MBA. exploring a few things; focusing on business analysis, development and strategy. my target industry is pipeline and intellectual property valuation in the pharma/med device area.

Answer

It appears that I am the only one here who inspects boilers for a living. OK, it's a but more than that,. but not any more glamorous. Before joining the Navy I worked in the restaurant business, made concrete blocks, molded the plugs onto Shop Vac and Black Decker Drill cords, and was a petroleum transfer technician. After getting out of the service 
I fell into the boiler inspection trade, where I can use my only two real talents, running my mouth and being nosey.

When traveling I try to eat like the locals (and even when in the Navy when it was safe) avoiding the normal fast food joints whenever possible.

DW (an accountant) is sort of a "closet CH." When someone asks her if she cooks, she will reply, "We eat better when he cooks." And if it was up to her for cooking skills we would mostly survive on hot dogs and blue box mac & cheese. While she doesn't cook, she enjoys a nice night out at a local Japanese restaurant or other "real" ethnic place.

Answer

High school sophomore...fun stuff. I got into food b/c I'm really into archaeology/cultural anthropology and food wasn't that big of a leap. I started to cook and now do it almost every night, originally because I wanted to experience what it is like in different countries, but now I just love good food. I now am now a CH addict and read a few of the boards at least once a day. I'm also gonna volunteer. Amigos de las Americas next summer, which should be an interesting food experience. Haven't got assigned to a country next...I think I will in Feb.

Answer

I keep meaning to respond to this one. It's really fun reading about what people do besides loving good food and drink! I have a background in biochemistry/chemistry and am in law school right now. Planning on going the intellectual property route. Hubby is a software developer. I grew up with really good made from scratch food...he, grew up with organic, no salt/seasoning, ultra-healthy grub. I think we've manage to hit a good balance between healthy and tasty foods.

Answer

Ok, finally got to the bottom of the thread, and it seems I'm the only cop on here, I've seen a 911 dispatcher and some training folks, but no actual law enforcers! I originally got my degree in psychology, but ended up working for the feds in law enforcement for several years, which got me traveling and trying some restaurants around the country. Then I left them, and joined a local police dept. where I've been for many years now. I'm a single dad, and am happily showing my teen daughter the joys of being a chowhound, I had to laugh one day when she told me all the boys she knows are food wimps, they don't like to try anything new, and think that the Fire sauce at Taco Bell is too hot. My salary can't compare to some of those here, but I do earn enough to get out at least a few times a month to indulge my CH yearnings!

Answer

I'm a poor poor psychology student...who is transferring schools...then I will be a poor poor student training to be a chef D=!

Answer

Fledgling MD in New York - I still have trouble referring to myself as "doctor". :)

Answer

IT Specialist (Programmer/Analyst) here. I grew up in a family that loves to travel, as well as spending a couple of years in the Peace Corps in the late '80s. From zero income to now, I found that my weight was directly proportional to my income! LOL. Got the weight back under control, but I love food, read cookbooks like novels. 

My SO is a professional sax player with a huge appetite, who encourages my exploration of new and different foods.

Answer

I work for a small publishing company. I live in Boston with my two dogs and kitty. I have been cooking a lot for the past few years. I love to entertain and have friends over to test my new recipes.

Answer

Wow...what a great post. Ok, so here goes. My wife and I live in Boston. I work as an executive (Human Resources Vice Persident) for a hospital. My wife used to teach and work as a school administrator. I developed my appreciation for food as a kid from my "italian" grandmother and mom, love the art of food and dining, and am in awe of talented chefs. We tend to eat out 2-3 times a week. We have been fortunate to have traveled a lot and have experienced some amazing restaurants around the world. Our son, who is in law school in San Diego is a foodie just like me (makes a dad proud) so we head to San Diego every few months to visit (and search out some great meals).

Answer

I thought I'd answered this, but maybe in a different incarnation. 

I'm an archival film producer/researcher and my husband is a chef, in Los Angeles. Grew up on a cattle ranch, so love beef, but my mother couldn't cook to save her life. Husband's mother noted food scholar, but kinda not-so-great home cook. Love to eat, travel to eat, and actually know how to cook, despite 25 years of husband criticizing my lack of knife skills.

Answer

so odd, no one does what I do...
I am a concierge in a four-star hotel. So I actually have an excuse to go eat out! I love recommending great gems, and sending clients to a restaurant that "was exactly what [they] were thinking of!"

Answer

I am a member of the vanguard from the fifth planet of the star you call "Pollux". The greatest thing you have on earth is the wide variety of food and flavours; it makes the rest of the drudgery worthwhile.

By the way, since I'm 6'8", totally bald, and have a pale green complexion, I'd have thought someone would have noticed. Stupid earthlings! HAHAHHAHHAHAHAHA!!!!!!!!!!!!!!

Answer

Well...I am a full-time undergrad, earning a degree in Interdisciplinary Studies with a self-designed Advertising major. I am also a, hmm; well, I work for a library. I do not have a library school degree (will eventually) but, do just about everything a librarian does...so...I am a librarian of sorts.

Answer

Hurray! I’m the 769th chowhound to reply to this thread! I’m so happy it’s still going strong! I am a Production Estimator/Planner for a local printing company doing business throughout Northern Virginia, DC and Maryland. I live far from the big city, so chowhound choices must be taken advantage of when they arise. Fortunately the local immigrant population has the entrepreneurial spirit creating a spectrum of ethnic foods options.

Answer

I'm a college student, studying archeology (considering transfering to culinary school) & spending every last dime of mine on the best food I can find.

Answer

I'm an immigration lawyer in Boston. My clients have opened my palate up to some very interesting (and terrifying) experiences. Not quite as interesting or terrifying as the U.S. immigration system, though.

Answer

OK, I replied to this thread once before, and found it in my thread list....As of April 27th, I'll be one of th 5,000 people laid off by IBM. Many opportunities to change careers abound, but in this economy, things are not pretty!

Answer

Over the years I've had many jobs, among them dish washer and grill cook and high-rise window washer. My career was as a Motion Picture studio Grip, did quite a bit of side work as a bouncer.

Answer

I have been a Registered Nurse for the past 44 years. I am now retired and spend my time woodworking and cooking
I am also retired from the United States Navy.

Answer

Well, past chef, assistant second chef ... whatever they called me, co owner of a great upscale diner, caterer, personal chef, manager of Mote Marine Laboratory ... Marine Lab in FL, graphic designer, advertising consulting, personal care taker and chef and I work on a research vessel compiling data and research material. I cook and am obsessed but I cook with limited means, fancy tools and appliances and gadgets don't impress me. I like the challenge of cooking a great meal with just what is available. I don't think tools make the dinner, the chef does. A great chef can make a great dinner with the simplist of foods and the simplist of tools. That is what I enjoy. I just got on here recently and I am mostly impressed. I do find some comments and some comments pretty biased, but hey ... isn't that what makes it interesting.

Overall I love the experience.

Answer

Recently took an early retirement from healthcare.. Spent 25 yrs of it in an Operating Room..the first 7 in an Emergency department....Present focus is writing...

Answer

I'm an analytical chemist, currently doing my postdoc (and occasionally teaching) at the University of Toronto and looking for a real job once that ends in a few months. Since I moved here, I've had several small raises since I'm working for a young professor who didn't get nearly as many grants funded as he thought he would when we first started out but has since been much more successful. I don't have a car, live in a tiny basement apartment in the suburbs, and have a Wal-Mart TV. With every bump in salary, I contemplate buying a car or moving to a bigger place, but find myself eating and drinking better instead. Couldn't be happier.

I get sent on one business trip a year, and generally file for the per diem instead of saving receipts so that I can have a $75 meal for $37.50 of my own money, or eat modestly for breakfast and lunch and save up enough to go nuts at dinner. This was admittedly much more fun a year ago when the Canadian dollar was at parity with the US. I still have to be pretty frugal, but when I do decide to splurge, it almost always involves chow. (Or shoes, but I find that even after extremely long braises, I can't make those suckers very tasty.)

Answer

I am a Journeyman I.S. Forming Machine Operator working for Local GMP 169 . 
Glass, Mould, Pottery and Plastics Union.
In laymans terms I am in a Glass Union making those bottles for Budweiser in extreme temperatures so every man and woman who chooses to drink Budweiser can do so from glass and not cans. Thanks for buying Glass !! Please recycle !!

Answer

Bartender, student, and cook. Studying information systems, and love to cook. Recipes are algorithms. I love it, and can't follow them (recipes).

Answer

Tiara designer of nine years here. I'll bet I'm the only one on the thread who can claim that job title. ;-) It's not exactly putting that law degree to use, but the hours are a lot better, and it allows me to indulge in other interests like photography and travel.

My favorite job was working for National Public Radio in DC. I still dream about going back to radio journalism.

Answer

I have been in show business pretty much all of my life. Being a Chowhound and travelling as part of my job was a match made in heaven. Always an adventure, work wise, and dinner wise.

Answer

Retired manufacturing VP.
Do volunteer work at local aquarium cleaning the shark tank!

Answer

I'm about 2 years late to this post... but very cool that this topic has been going on for so long! I'm a public health student in Baltimore, having quit my previous career as a comedy writer in NY and LA (between show seasons I also used to freelance fact-check for Zagats). I started using Chowhound to find out about restaurants NOT in Zagats. I've always loved reading about food, and now that I'm studying public health, (and am back to being a poor student) I've been more interested in cooking for myself and for my boyfriend who's also a student... I love that Chow hits the perfect tone of humorous and informative... And I refer to it often now that I humbly started food blogging... www.apublichealthyappetite.com

Answer

Either I really never answered this or answered another similar thread. So my answer is much less interesting... I am unemployed after working for seven years for one of the big bad foodservice distributers (number 2, I think). On foodstamps, which affords me quite a lot of leeway as long as I buy at a regular grocery store and cook at home. Le sigh.

Answer

Wow, I didn't realize it has been so long! Sorry I never answered your question jeet jeet. I would do a lesson centered around the food & healthy eating, but w/a literacy connection (like Green Eggs & Ham, The Ugly Vegetables, etc). Then the children would write in their journals (or 'write' as in draw pictures/scribble, depending on how advanced their skills were) about the experience. Most foods were enjoyed.

Since I posted, I moved to the Cuddy Valley, west of Frazier Park, & while taking a year off, got my real estate license, & am working as a realtor locally. It is a challenging time to be a realtor, but I love this whole area, & it is fun to be learning a new skill. If it doesn't work out, I can sub or probably use my sp ed credential, which I have besides a multiple subjects. However, teaching sp ed is kind of like the mafia, once you are in, they never want to let you out, & although it is rewarding, I did that for so long, & really tired of all the politics involved.

Foodwise, we are only 40 minutes or less to the Basque restaurants in Bakersfield, or Castaic/Valencia & the wonderful Sagebrush Annie's. We have 2 very good Mexican restaurants, pizza & the yummy Dreamcastle in town. We also have a weekly organic delivery service, Abundant Harvest (abundantharvestorganics.com). We even have a wonderful wine festival in Pine Mountain Club every June (Wine in the Pines; wineinthepines.com) w/over 40 wineries plus food tastings & wine-related arts/crafts booths, and there is a wine/cheese fundraiser this weekend for Shelter on the Hill.

Answer

I just looked through this whole thing (collapsed so I just see names and dates). I saw some interesting things, but none of the people I'm most curious about have posted about themselves here.

Answer

I knew Chowhounders were a cool crew, but the level of literacy seems surprising to me after other boards on the Net! I'm a F/T student studying for a bachelor's in health information management. My parents both cooked (mom made everyday stuff, dad pasta sauce, lasagna, and soups), but my first true Chowhound influence was my godfather, who was a marvelous chef and dearly loved to find new and wonderful places to eat. I would watch him prep and cook and it was my favorite place to be in all the world. 

After college, I worked in journalism for a few years at a small-town paper, during which time I became severely physically disabled. The paper kicked me out for being "incapable" of doing the job, so I was deeply upset. I had my son about a year later and by then I felt like I didn't have much to offer anyone. 

When he was an infant, I started watching a couple of cooking shows in the afternoon (Giada De Laurentiis and Barefoot Contessa) and doing so reawakened an old interest. I didn't really get a chance to do much cooking or baking, though until late last year when we moved into our new house. The old place was a rental with my son's bedroom right next to the kitchen; I couldn't cook or even clean up the kitchen without waking him! I've been cooking and baking like a fiend ever since, school notwithstanding, and trying to put all I can remember into practice. Cooking and baking are stress relievers for me - I make myself happy by making food so others can be happy. I love trying new recipes! We don't get out much, as my husband is a journalist and makes about as much as a first-year teacher in this state (Ohio). It's also hard to find places that make it possible, let alone convenient, for those with physical disabilities to patronize them! But I enjoy making and trying new foods, and I'm dragging my non-CH spouse in my wake.

Answer

Right now I shelve books in a library. This takes more finesse than one would think. We man the conveyor belt and take the checked in books from the bins and put them in specific order on the carts. Then we take them out to the main library and reshelve them.

I have also done the following jobs:

Quality Assurance Person/Transcriptionist for a medical transcription company

Worked at the end of the oven in a screen printing garment factory
Sewed in that same factory.
Worked in nursing homes, assisted living facilities and private homes as a nursing assistant.

Drove my personal vehicle as a delivery person for a submarine sandwich company.

Worked in two different craft stores.

Worked concessions and then box office for a movie theater.

Worked as a clerical for a surgeon's office. Also booked appointments for the same office. 

Worked in a sewing factory that made medical software such as neoprene wrist and knee braces

And babysat various children.

Yep...I think that covers all the many hat's I"ve worn.

Answer

i'm a paper pusher in a private company. I work in a cube and i commute home. I am always in a hurry to get home and eat. 

i've always dreamed of going to cooking school. not sure if i'm good enough tho...

Answer

This is one of my all-time favorite threads; it's fantastic to learn a bit about each of you. I'm a lobbyist and I live in Washington, DC. Growing up, my family gave little to no thought to good food, which is especially tragic since I come from Northern California. Go figure. But I lucked out and worked a string of restaurant jobs during high school and college. I was hooked and great eats have been a lifetime obsession ever since.

Answer

I work in staff writing/presentations training and assessment at [insert international finance institution renown for a) pissing off globalization protesters and b) having REALLY awesome cafeterias]. Unfortunately, I'm telecommuting from Berlin this year, which means I don't get to reap the benefits of said cafeterias. The plus side is I have *much* more time to cook at home. I love that.

Before this gig, I worked as a waitress and bartender in a couple mid-level restaurants in DC, which deepened my interest in food. I've also suffered under lawyers and any number of boring desk jobs. 

Even as a kid, I loved reading cookbooks...they really are transporting!

Answer

I am now a photo journalist

Answer

I'm new to Chowhound. I am a full-time, self-employed cartoonist. In my life, cooking and all foody delights fall under the category of relaxing/comforting/recreational pastime.

Answer

I am a bookshelver. work in a bookstore. Used to be a Graphic Designer & Marketing Assistant. 

Come everyday after work, read about food, write in my food journal... working on my recipes since 2007 to open a place in DC Area... perhaps a Panamanian Food Cart =) with GranMa Tamales Recipes, and my Mom's Lomo Guisado w/ Fried Yuca... Who knows.. still i'm just a food-writer-wannable =)

Cheers!

Answer

I do pricing agreement and contract maintenance for an extremely large transportation company. Not the most intellectually stimulating work, but it pays decently and allows me plenty of time to surf Chowhound on the company's dime. :D I worked a couple food service jobs in my younger years but it's never interested me as a career, although I've always loved to cook (and eat).

Answer

I live in a big ol' creepy house in the middle of an ancient cemetery. I'm the secretary during the day, and the caretaker at night. Living where I work is fabulous, I can tend the stove all day. I do not make a lot of cash money, most of my compensation is my employers paying for the house, the utilities, the cable, and the phone. I do make enough cash, however, to buy expensive groceries! Every time the Cooks Illustrated comes in the mail, I know I will be able to cook whatever cool stuff I find!

Peace! -- P



It's very peaceful here, and who among the living is gonna walk up hill and bug me when it's dark?!

Answer

I am a homemaker married to a retired LA city bus supervisor. My chowhound days started at around 8 yrs. old. I would sneak up on Washington Blvd. to the neighborhood cafe for a tune sandwich, then come home and pretend I was ready for dinner This was in 1956. Eight years later I 'borrowed' my mom's car just before dinner and snuck up to Washington and Labrea to Francis drive-in resto. There I had fried chicken, mashed potatoes and green peas. Then I would go home to my parents and pretend I was ready for dinner. They rarely went out, accept to Tiny Naylors on Sunset Blvd. But my favorite lonesome experience happened in 1998 on my 26th anniversary. My hubby asked me what I wanted for my anniversary. I said, the omakase from Sushi Roku in Santa Monica.
He asked how much was it, and then peeled off the $80.00 plus bucks I would need. I
went alone early, got a very romantic view of the coast and my waiter friend celebrated
with me. Also, the parking attendant gave me free validation since it was my anniversary.
I had a wonderful time and later went to Saddle Peak Lodge with my wonderful generous
husband to officially celebrate our anniversary. Obviously he is not a chowhound. I
enjoyed all of these lone journeys. I always have to led the food charge, as my friends and family object to eating anything without a recommendation. I have always been glad to be the guinea pig and have no objections to going it alone. I would, however
object to being held back from my adventures.

I also recently learned to love to cook, as a result of watching Mario Batali, who stresses
caramelization to deepen flavors. Also, once I learned to use fresh herbs, my food 
has become pretty darn delicious.

Answer

Not many of us here... I'm a dentist (to-be... still in school) in Quebec, Canada. I also have a graduate degree in cell biology.

Answer

I am still quite new to CH and have been reading the boards with great interest. I am a newly qualified Registered Nurse, having just graduated from uni late last year. I am also newly married, but prior to that I was a single mum who, once all the bills were paid, spent every last cent on the best ingredients I could find to cook with. It was the best way of filling in those quiet evenings when not much was happening at uni and my son was in bed. And while I still don't have a large disposable income (all those student debts to battle now!) I still spend a disproportionate amount on good food and have also been very lucky to welcome a Thermomix into my kitchen lately. And the average portion of my day cooking/reading about food/looking at pictures of food/shopping for food/talking about food/eating? Just about every other hour I'm not asleep.

Answer

I'm an engineer. I know very few foodie engineers but there are some. By the way an interesting web site is Cooking for engineers.com. No I am not affiliated. 

It is interesting to see the mind of an engineer when it attacks learning to cook. We want to know exactly what temperature you braise something at and why. 

I have been severely tempted to buy and modify an electric smoker. I could easily set one up to smoke at very precise temps...say 215 degrees and use an electronic controller so that the temperature never varied by more than a degree or two. 

I have mildly thought of building a solar oven. Not that they are that practical but would still be fun.

Sorry I got carried away... It's an affliction.

Answer

I'm a documentary filmmaker. Actually looking to choose some topics for the next one related to food! (Just can't get enough) :)

Answer

Former perpetual student ( B.A., M.A. and all-but-dissertation in American Studies) who chucked it all when my second daughter was born and I found myself far more fascinated by babies than by studies. However, I was--officially--getting my Ph.D. in Foodways and Culinary History, and have maintained that interest (obviously; here I am! ;-) for the past 20 years, in between living on various old farmettes, raising free-range chickens and a vast organic garden back in the days when nobody even WANTED our excess eggs and produce (ah, Iowa...how strange thou art!) and Unschooling my daughters (one is now in college; the other about to be). 

 So: home maker, educator, gardener, foodie, left-wing political activist....non remunerated. Hah!

 My husband is a therapist who works with (very frustratingly so, for the most part) convicted repeat sex offenders.

Answer

I am a Lutheran pastor , single, childless, not alot of disposable income but enjoy dining out with friends and occassionally cooking with them at my place or theirs, often brunches or pot-lucks... Update; addendum started out as a middle school music teacher (choir and general music); went on to working in various bookstores fo about 15years, love this thread...maybe because my dad at one point was an emplyoment counselor but had a small town luncheonette prior to that, where one of the cooks told me that i ate so many burgers, i'd turn into one!; helped my dad name one of his creations "steakburger" this was before fast food flurry hit our small upstate ny town. M y maternal grandfather was a Philadelphia butcher with a pickle barrel and scrapple recipe, plenty of tasycakes on hand. helped my mom in the kitchen from a young age. In my years as a pastor I've taught a bunch of 9 year=olds to bake "Sweey Jesus bread" for their first communion, teaching them how to read a recipe, measure ingredients, sift dry ingredients, time the baking, set the com,munion table.etc, serve each other a simple lunch together. Now on disability but hope to put my doctor of ministry in pastoral care and counsrling to use; recently moved back to Hudson Valley; if anyone's interested in global solutions to hunger, checkout Bread for the World" I don't have link, sorry...

Answer

Construction worker - used to do manual labor but my body can't take it any more altho I'm still in pretty good shape - alas my tool belt doesn't fit me! It's gotten too big. Currently looking for work in the State of AZ. Which used to be the commercial construction king,

I became a Chowhound when my cooking pleased all my friends and family and they 'pushed me outside the box' I've learned a lot and don't deem myself a true "Chow" but I enjoy this site so much it's on my daily read.

Answer

Sooo, late to the party but...

I am a new graduate now working for ...A CHOCOLATE COMPANY!!! yayy me!

Answer

My dream job - testing recipes as well as teaching cooking classes. I also make wedding cakes. All this when I want - I set my schedule. I am blessed to be able to pursue what I love without having to depend on the above financially. Most days are spent in my kitchen, experimenting and planning and cooking up a storm.

Answer

OK, things have changed.

I am now retired, but consult with an imaging and video software company. Giving back.

I now follow my young wife around the globe, and try to find the best wine pairings for her guests, and board members. Not as easy, as it sounds.

Hunt

Answer

I'm a counselor at a maximum security prison. Prison chow is not my favorite, but we do have some ladies assigned to kitchen duty that do a fantastic job. Every now and then I'll get brave enough to have lunch in the dining hall. :)

ETA: I just opened my own small business on the side and occasionally I'll help a friend in her cake shop.

Answer

Executive Assistant for the President of a real estate company. It's not that exciting but it pays the bills (and not much else). My education is in interior design but I've been doing the real estate thing in various capacities for 11 years, and it certainly has had it's ups and downs. During the ups I spent a lot of my money on good food both for home and in restaurants (lived in Chicago), and lots of fun things for my kitchen. Now I just don't have the room in my budget (which is about 40% of what it was in 2007) as I'm trying to pay off all my debt, most of which was incurred while trying to start up my own design consulting business in 2008. Talk about crap timing. 

But, having the limited income has forced me to become more creative in the kitchen. I cook dinner nearly every night, even if it's not fancy, and now from 730-830 or 9 on weeknights is my favorite time of day, when I'm in the kitchen putting together dinner. I've also recently used food to help me lose 50lbs, so I've been tossing around the idea of starting up a cooking/food blog, aimed at the non-foodie folks who need help figuring out basic healthy recipes, along with help with meal planning and grocery shopping. There's a surprising amount of people who just have no idea where to even start when it comes to making good healthy food at home.

Answer

Front of the house for a custom upholstery and furniture shop; I put togther estimates, help customers find fabrics, schedule the work and generally talk to people so my boss won't have to!

Other lifetimes have had me sewing together tobacco leaves (before they're cured for cigar wrappers) waiting tables, tending bar, prep monkey, short order cook, admin. asst., project coordinator for an architectural firm, project coord. for a university (read: nag the faculty), house painter, nurses' aide and plant potter-upper in a greenhouse. Probably a few more that I've forgotten...

Answer

I am a truck driver by vocation and a cook by avocation.

Answer

Aerospace Industry Quality Manager. I find that I apply my work-related philosophy and approach to what I eat, where I eat, how I eat, and the overall experience.

Answer

Full time - 2nd year resident in pathology 

Part time though approaching the time and devotion of my full time vocation - cooking, baking, eating, reading about food science

Answer

thisi s a great thread
but much too long for a single thread

I always enjoyed food preparation and eating. Now I have lots of time to cook-
unfortunately, only for myself.

I am now retired and living in South Florida.
My first profession was as an Home Economist for 
NYC Dept. of Social Services-
My second after gaining a Masters Degree in Public (Community Health Education) was as an Health Educator

Answer

Someone's started a Part 2 of this thread here: http://chowhound.chow.com/topics/882786#7779397 If you've got comments or updates on something someone's said here, that's fine. If you've got a new entry please check out the new thread.

Answer

Cool, but can't we get this thread to the immaculate, celestial, fun 1,000 post number ?

Answer

I am a cook. My husband is a postdoctoral researcher. That being said we are poor! Haha

We may not eat out a lot, but we still eat gloriously at home. And by glorious, I mean, pretty darn glorious compared to other people in their late 20s/early 30s...

I'd rather spend 300 bucks on a badass stand mixer, whilst my girlfriends would rather spend that on a purse. It's just what triggers the happy feelings in our brains are different.

Answer

I am an accountant for a large insurance company and my husband is a lawyer. Yeah, I know, we sound like a boring couple but when it comes to food, we are more adventurous and open minded than Andrew Zimmerman. And we eat pretty darn well at home. We always joke around in the house saying that I bet ya we are having the best breakfast or dinner in the whole neighborhood. 

On the other hand, my sister is a former pasty chef and her husband is a chef, both graduated from CIA, yet when I see the stuff they eat at home, it amazes me. They eat burgers and hotdogs and pizza and they like it that way.

Answer

Retired investor

Answer

I'm in the retail wine business and have been for 20 years. I make an average income. If I'm going to eat I want to eat good food. You don't need a pile of money to eat well. You just have to have no fear of cooking and be willing to be creative. And I DO like my gadgets also.

Answer

I am a baker, in a diamond mine camp in northern Canada. Follow me on instagram northernsugarchef

Answer

I am a Virtual Assistant, i.e., I provide online business management and secretarial services as a contractor, to small businesses and entrepreneurs. I am also a Mac nerd ;-) and love to cook and eat. I drool over cookware and cooking gadgets, more than clothes, jewelry, etc… I love to cook, but when I go out to eat, it's simple fare, like pizza...

Answer

Retired!!! I'm a 70 year-old widower who, to the astonishment of most of my friends and acquaintances (but not to my family), cooks a complete dinner for myself every night that I'm home. I scour magazines and cookbooks for something interesting that I've never had before. I don't get folks my age who are eating sandwiches for dinner?

Topics

Locations

Your post has been published!

What do Chowhounds do for a living (besides eat of course)? [old]

More from Chowhound

Guides

The Ultimate Spring Produce Guide: What's in Season & How to Use It

Recipe Round-Ups

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress

Guides

How to Care for Enameled Cast Iron So It Lasts a Lifetime

Home

The Best Tool to Clean a Wood Cutting Board Is Probably in Your Compost Bin

Trending Discussions

Chowhound Recipes That You are Saving

A Final Goodbye for Chowhound

Favorite Chowhound Memories

NY Times: Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate

January–April 2022 Baking COTM: DESSERT PERSON by Claire Saffitz

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage

Chowhound

Policies

Community

Editorial

Content