Chatting with Ana Rocha, Assistant Editor at Food Network Magazine

The foodie expert dishes about being a great intern (i.e how to get a job offer) and the basics of being an assistant editor.

Have you always had an interest in food?

I’ve always liked cooking and baking, and I loved helping my grandparents out in the kitchen when I was little, but I didn’t really get interested in food as a possible career option until college. That’s when I started reading blogs and I would “pin” a ton of recipes to make when I finally had access to my kitchen on school breaks.

You started as an intern at Food Network Magazine, and then later became an editorial assistant. Now you’re an assistant editor. What are some things you did as an intern that helped you get hired after graduation?

The best advice I got before starting my internship was to do everything I was asked with a smile, and I think that’s one of the things that helped me stand out. During my internship I felt so lucky to have been given the opportunity that I was smiling even when I was asked to do a mundane task or run all around town looking for caramel sauce or put together a bookshelf.

What are your main responsibilities as an assistant editor?

I write the Recipe Index, To Your Health, Calendar and Name This Dish pages as well as the Fun Cooking and Party section openers. I also check all of the recipes we’re running against the originals from the test kitchens to make sure everything looks good. Occasionally you’ll also find me testing a recipe in the conference room or whipping some cream with a mixer plugged into my desk.

What is something you did in college that made you successful post-grad?

I think my involvement in CAFME (UNC’s Ed2010 chapter) is probably what helped me the most. I learned so much about networking, resumes and cover letters. I thought everyone kind of knew this stuff until I left college and started meeting with college students, so I’m really, really thankful that I was able to learn these skills before going out into the “real world.”

What is your favorite part of your job?

My favorite part is probably brainstorming openers and then making and presenting them to my editors.

Foodies seem to be everywhere these days. They emphasize the importance of eating healthy and sourcing locally. Some people call this “responsible eating,” while others find it moralistic. How does Food Network Magazine strike a balance between these two opinions?

We don’t really address these two opinions directly, but I think we make it easy and fun for people to strike this balance themselves. We have at least five recipes that are under 500 calories each month, but we also have a bunch of cookies and cakes and other really delicious things in every issue.

What’s a favorite piece you’ve written or contributed to?

For the January/February 2016 issue I interviewed Audrey Lin and Debbie Donnald of Two Chicks Farm for our “Making It” column about people who left their jobs to work in the food business. It was really fun to interview them and write up that feature because it was so different from what I normally do.

What do you look for when hiring interns? Do they need experience in food writing?

Experience is great, but I think interest is even more important. I really appreciate when an intern seems to be as enthusiastic about food as we are and it usually means that when I’m explaining them how to do something or asking them to do something, they really get it.

What is something you couldn’t work without?

My little notebook. It’s leather bound and says “Parma” on it in gold letters because it came in with a bunch of ham that someone sent the office when I first started working. I write everything I ever have to do in that notebook and sometimes we joke that it’s my bible (it even kind of looks like one).

Twitter, Instagram or Snapchat?

Instagram

You can keep track of Ana’s latest projects by following her on Twitter and Instagram @ana_rocha_. 

Marisa is a current fellow at Washingtonian magazine. Follow her on Twitter (@marisahdunn) and Instagram (@_marisahill) and check out her website at marisahill.co.