Desk of the Week #12
Here’s a tasty looking desk of the week from the gorgeous workplace of Miriam Nice.
How did you start out as a freelancer?
“A couple of years ago, I was working for a large facilities management firm with a good salary and great prospects but it just wasn’t what I wanted for the rest of my career. So, I sat down with my boss and came to the arrangement that I would continue to work with them in part-time capacity (and in a new, hybrid role of some consultancy work and administration duties) in order to leave the rest of the working week free for me to pursue a career in catering and food writing.
I consider myself very lucky to work for such a supportive and understanding company and I am still enjoying my “day job”. I get to work from home in both professions and knowing I am getting a regular income (albeit part-time wages) means I am financially stable enough so I can be free to only take on the food writing or catering projects which really interest me, paid or otherwise.
Now is a very exciting time to be freelance. You can set up a .com website, order business cards, use social media sites to find people to collaborate with and get your work published without even leaving your house/flat/coffee shop.
How do you describe yourself?
I am happy to be called a foodie or free-lance food writer, will pretty much answer to anything provided it isn’t rude! With a dream of someday owning and running my own restaurant I am currently on a mission to raise my profile on the foodie scene. In March 2011 (and in true Dick Whittington style) I packed up my belongings and moved from my hometown of Nottingham to the golden paved streets and bright lights of London! I’m not a household name just yet, but I have published my own foodzine, had articles in Eat Me Magazine and on the Food Network UK blogsite, made a cookery video and at Christmas I got to work with theatre company Custom/Practice on their open air production of The Winter’s Tale.
I love problem solving so the kind of food I make is often centred around making the best of what is available (by available I mean whatever is hanging around in the fridge threatening to go out of date). I like nothing better than to be sent a culinary conundrum to work on; such as facebook or twitter messages popping up asking me for flourless chocolate cake recipes, dishes to make with a butternut squash, desserts without sugar or if I would make a 4 dimensional birthday cake.
Food is something we all need, but it’s great for sharing and can be lots of fun to make. You really do not need pricey ingredients, complicated equipment or hours in the kitchen to make something delicious.”
You can find Miriam’s gorgeous website here, and she’s on Twitter @miriamjsnice