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 My Story & Advice: A Night with Sara Moulton Tish Boyle 
On June 1, 2010, at the French Culinary Institute, NYWCA co-founder and former Food Network star Sara Moulton shared the origins, twists and turns of her exceptional food career. Interviewed at this sold-out event by NYWCA Vice President Terry Frishman, Sara shared personal stories—interspersed with sage advice—of her culinary journey, which began humbly with a job flipping burgers after college graduation. Tips included:*Work in restaurants for as long as you can stand it, especially if you are young with no commitments. That’s where you’ll learn the most for any job your pursue later on in the food industry. *If you are a chef, establish a pecking order in the kitchen. Give everyone a title and a job description so they know what you expect of them and things will run a lot more smoothly. *Be nice to everyone you work with, whether their career is on the rise or going down. You never know what position they’ll have in the future. *If you want to learn about food cost, work in Europe. They don't waste anything. *When you’re working in a kitchen, some nights you may lose the battle, some nights you’ll win. Try to think about the big picture. *When you’re doing a television spot, smile constantly and for no particular reason, it really helps to get across your message. *When working for a corporation, don’t let your ego get involved. Follow the rules and don’t take things personally. *If you love your job, it’s a lot easier to handle the politics. *Don’t apologize. Don’t explain. Whatever you made in the kitchen has come out exactly the way you meant it to. *Publishers won’t pay for your book tour. Find a partner, such as a cookware retailer, and have them pay for it. *Don’t go to a book signing expecting just to sign books. You need to do a demo and give out tastings to get people to buy books. *When pitching to television shows or magazines, do your homework and study the show or magazine first, understand who their audience is, what the show or magazine is trying to deliver to that audience, and then pitch. During the receptions, 67 attendees sampled dishes that members prepared from Sara’s three cookbooks, including Everyday Family Dinners (Simon & Schuster, April, 2010), which was available for signing. Recipes are listed below, with links for those that are available on the web. Wines were donated by Costas Mouzouras of Gotham Wines, soda by Fizzy Lizzy and chocolate bars by Green & Black’s for a sweet gift. To learn more about Sara or to buy her books, visit www.saramoulton.com.
Sara's Secrets for Weeknight Meals
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