Experience

Rise & Root Farm

• United States
• Agriculture, Construction, Mining Machinery Manufacturing
• 1 - 100 Employee

• Farmer/Owner

  • Jan 2015 - Present

  We're breaking ground in Orange County, NY - the famous black dirt region of the state - and beginning the vegetable production stage of our farm. Rise & Root Farm will grow produce for Crock & Jar, and Crock & Jar will develop new products inspired by the produce Rise & Root Farm grow. Help support the start of this new venture by contributing to our Indiegogo campaign at http://ow.ly/L7JgZ We're breaking ground in Orange County, NY - the famous black dirt region of the state - and beginning the vegetable production stage of our farm. Rise & Root Farm will grow produce for Crock & Jar, and Crock & Jar will develop new products inspired by the produce Rise & Root Farm grow. Help support the start of this new venture by contributing to our Indiegogo campaign at http://ow.ly/L7JgZ



Freelance Food Stylist

• Book and Periodical Publishing
• 1 - 100 Employee

• Food Stylist

  • Jun 2011 - Present

  Food styling for print and video, editorial and commercial. Happy to travel. See my work at michaela-hayes.com Food styling for print and video, editorial and commercial. Happy to travel. See my work at michaela-hayes.com



Farm School NYC

• United States
• Farming
• 1 - 100 Employee

• Teacher and Co-founder

  • Jun 2012 - Present

  The Community Food Arts course of Farm School NYC makes the connection between the farm and the table. Rooted in food sovereignty and focusing on food preservation methods to create products that support ourselves, our farms (whether ours or our neighbors') and our communities. As Fannie Lou Hamer said, "When you have 400 quarts of greens and gumbo soup canned for the winter, no one can push you around or tell you what to say or do." The Community Food Arts course of Farm School NYC makes the connection between the farm and the table. Rooted in food sovereignty and focusing on food preservation methods to create products that support ourselves, our farms (whether ours or our neighbors') and our communities. As Fannie Lou Hamer said, "When you have 400 quarts of greens and gumbo soup canned for the winter, no one can push you around or tell you what to say or do."



Sweet Paul Magazine

• United States
• Book and Periodical Publishing
• 1 - 100 Employee

• Freelance Contributor

  • Jan 2012 - Dec 2019

  Writer and recipe developer for the One For the Season column about seasonal food preservation. Writer and recipe developer for the One For the Season column about seasonal food preservation.



Crock & Jar

• United States
• Food and Beverage Services

• Chief Food Preservationist

  • Jul 2011 - Dec 2017

  Crock & Jar provides pickling, canning and fermentation workshops for individuals interested in learning to Do It Yourself, restaurants looking to expand their ability to serve local food year round, and community agricultural groups who are committed to supporting the local food economy. We have our own line of local, seasonal Krauts that we sell in specialty stores in New York City and online. Crock & Jar provides pickling, canning and fermentation workshops for individuals interested in learning to Do It Yourself, restaurants looking to expand their ability to serve local food year round, and community agricultural groups who are committed to supporting the local food economy. We have our own line of local, seasonal Krauts that we sell in specialty stores in New York City and online.



Just Food

• Nigeria
• Food and Beverage Services
• 1 - 100 Employee

• Community Trainer

  • 2007 - 2015

  Facilitate Home Canning workshops at various locations in the community including community gardens, CSA drop off sites, environmental non-profits, and urban agriculture events. Facilitate Home Canning workshops at various locations in the community including community gardens, CSA drop off sites, environmental non-profits, and urban agriculture events.



Gramercy Tavern

• United States
• Food & Beverages
• 1 - 100 Employee

• Line Cook, Receiver, Pickler and Forager

  • Jun 2007 - Apr 2010

  - Receiver: created and implemented systems to receive all goods associated with the kitchen and to track food cost. Sourced and ordered products. Maintained organization of kitchen. - Pickler: created a pickling program to diversify food supply by preserving crops using pickling and fermentation. - Forager: foraged at the Greenmarket and sourced new ingredients, building local food relationships. - Line Cook: worked all stations in the New York Times three star, seasonal American kitchen.



Union Square Hospitality Group

• United States
• Restaurants
• 300 - 400 Employee

• Receiver, Pickler, Forager, Line Cook

  • 2005 - 2010

  Receiver, Pickler, Forager and Line Cook at Gramercy Tavern, 2007 to 2010 Line Cook at Tabla, 2005 to 2007 Receiver, Pickler, Forager and Line Cook at Gramercy Tavern, 2007 to 2010 Line Cook at Tabla, 2005 to 2007


Primus Studio
• Brazil
• Studio Manager and Bookkeeper

  • 2001 - 2010

Tabla
• Brazil
• Events Services
• 1 - 100 Employee
• Line Cook

  • 2005 - 2007